Chocolate-Fruit Crepes

LauraM- I'm with you when you said you don't usually have buttermilk. It isn't usually on my shopping list either, so when I do get it, I have to make about five things containing buttermilk- feast or famine! :) (I thought your idea with the milk, lemon juice and vinegar was brilliant by the way. I have heard of it, but never tried it, so I would be curious to see how well it works.) I love it in breakfast things! It really does seem to make a difference and give it that perfect flavor! I was excited to have it on hand, because I saw this recipe a little while back and really wanted to try it. It wasn't as chocolate-y as I had imagined, but it was still really good. The filling sounded fabulous, but I didn't have the cherries, so I stuck with chocolate and bananas.

Lyd Tips: I love to mix the batter the night before so I don't have to hassle with it in the morning. It seems to work well cold too. It just gives me some direction in the morning when I know I have a plan that is mostly already carried out! :)

Chocolate-Fruit Crepes
1-1/2 cups buttermilk
3 eggs
3 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons baking cocoa

FILLING:
1 can (21 ounces) cherry pie filling
1 can (8-1/2 ounces) sliced peaches, drained and chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon almond extract
1/3 cup hot fudge ice cream topping, warmed
Whipped cream, optional

In a large bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and cocoa; add to buttermilk mixture and mix well. Cover and refrigerate for 1 hour.

Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

In a microwave-safe bowl, combine the pie filling, peaches and cinnamon. Microwave, uncovered, on high for 3-4 minutes or until heated through, stirring once. Stir in extract. Spoon 2 tablespoons filling down the center of each crepe. Fold sides of crepe over filling. Drizzle with ice cream topping and garnish with whipped cream if desired. Yield: 10 servings.

Nutrition Facts: 2 filled crepes (calculated without whipped cream) equals 241 calories, 6 g fat (3 g saturated fat), 74 mg cholesterol, 109 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.