Black Forest Crepes with Nutella

Black Forest Crêpes

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 4 crepes

These Black Forest Crêpes will be the most decadent crêpes you would ever want for upcoming pancake day!

Ingredients:

Crepes

  • 125g (1 cup) plain (all-purpose) flour, sifted
  • 1 tsp white sugar
  • 2 eggs
  • 250ml (scant 1 cup) whole milk

Topping/Filling

  • 390g cherries in a jar (with juice)
  • 2 tbsp kirsch
  • 1 tbsp cornflour (cornstarch)
  • 1 tsp caster (superfine) sugar
  • ½ tsp vanilla extract
  • 125ml (scant ½ cup) double (heavy) cream, whipped to stiff peaks
  • 100g (approx. 3½ tbsp) nutella
  • 50g (1.8oz) dark chocolate, chopped

Directions:

  1. Sift the flour into a large bowl, add the sugar, then beat the eggs with the milk. Add the milk to the dry ingredients and whisk until smooth ensuring no lumps remain. Set aside for 30 minutes.
  2. Drain the cherries over a bowl collecting their juice. Add the cherry juice to a small saucepan, and if using the kirsch, mix the cornflour and kirsch together then add to the cherry juice. If not using the kirsch, remove a little of the cherry juice and mix the cornflour in, then mix into the juice.
  3. Boil the cherry juice, whisking every now and again until it starts to thicken. Once it starts to thicken, whisk continuously until a thick and smooth. Fold the cherries into the thickened cherry juice and set aside.
  4. Whisk the double cream with the caster sugar and vanilla until stiff peaks form. Meanwhile, melt the chocolate over a double boiler, turning off the heat when melted.
  5. Add the cream to a piping bag fitted with a large star nozzle, set aside.
  6. Pour the crepe batter into a hot and greased frying pan or skillet. Quickly help the batter spread out - I used a heat resistant spatula. After 30-seconds to 1 minute check the underside of the crepes and flip them over, greasing the pan if needed.
  7. Once the crepes are made, it's time to assemble. Spread the nutella over each of the crepes with a knife. Then to one side of the crepe (imagine it folded in half), top with the cherry compote using a slotted spoon, then pipe whipped cream on top of the cherries.
  8. Gentle fold all the crepes in half - the nutella helps it stick to the cream a little, then drizzle the melted chocolate over the crepes.
  9. Top each of the crepes with a decorative swirl using the remaining whipped cream.
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