Black Forest Crepes

• 1-1/2 cups buttermilk
• 3 large eggs
• 3 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons baking cocoa
• 3/4 cup sugar
• 1/3 cup baking cocoa
• 1 can (5 ounces) evaporated milk
• 1/4 cup butter, cubed
• 1 teaspoon vanilla extract
• 1 can (21 ounces) cherry pie filling

1. In a small bowl, combine buttermilk, eggs and butter. Combine flour, sugar and baking cocoa; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. 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.
3. For sauce, in a small saucepan, combine sugar and cocoa. Whisk in milk; add butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla.
4. Spoon a heaping tablespoon pie filling down the center of each crepe. Fold sides of crepe over filling; place in 2 greased 13x9-in. baking dishes. Bake, uncovered, at 350u0b0 until heated through, 10-12 minutes. Transfer to serving plates; drizzle with warm chocolate sauce.

buttermilk, eggs, butter, flour, sugar, baking cocoa, sugar, baking cocoa, milk, butter, vanilla, cherry pie filling

Taken from www.tasteofhome.com/recipes/black-forest-crepes/ (may not work)