White Chocolate Cherry Crepes

White chocolate cherry crepes on turquoise plate.

Print Recipe

No ratings yet

Sweet, fluffy easy-to-make crepes filled with cherry pie filling and topped with white chocolate sauce.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: French, French-American

Servings: crepes

Calories: 97kcal

Author: Anecia Hero

Ingredients

Crepe Ingredients

1½ cups all-purpose flour
1½ cups whole milk
3 large eggs, lightly beaten
1 teaspoon table salt
2 teaspoons granualted sugar
1 teaspoon vanilla extract or almond extract
spray oil

White Chocolate Sauce Ingredients

1 cup white chocolate baking chips
6 tablespoons heavy cream (often labeled as heavy whipping cream - see recipe notes)
1 teaspoon water

Filling Ingredients

2 21 oz. cans cherry pie filling (see recipe notes)

Instructions

In a large mixing bowl, combine crepe batter ingredients and whisk until smooth; get out a ⅓ cup measuring spoon and set your timer next to the stovetop.
1½ cups all-purpose flour, 1½ cups whole milk, 3 large eggs, lightly beaten, 1 teaspoon table salt, 2 teaspoons granualted sugar, 1 teaspoon vanilla extract or almond extract
Make the crepes.
Lightly spray oil in a 8"inch non-stick skillet. On medium heat, pour ⅓ cup of batter into the skillet; rotate the skillet until the batter has spread to about 6" inches in diameter; start the timer. Cook for 1-1:30 minutes or until the batter turns to a light opaque golden color. Do NOT flip the crepe. Gently slide the crepe onto a plate. Repeat this process until all of the crepes are cooked; set aside, covered with a towel until ready to assemble.
spray oil
For best results, lightly spray the skillet in between each crepe
Heat the heavy cream.
Put a teaspoon of water into a medium saucepan, add the heavy cream and heat on low heat; DO NOT LET THE CREAM GET TOO HOT
6 tablespoons heavy cream, 1 teaspoon water
Melt the chocolate.
Set up a double boiler; Use one large saucepan with about 3" inches of water in it; bring this to medium low heat; place another (smaller) saucepan. or glass bowl over the one with the water and add the chocolate chips. Stir constantly with a rubber spatula until the chocolate is smooth and melted
1 cup white chocolate baking chips
Add the warm cream to the melted chocolate (keep the chocolate over the double boiler while doing this); the mixture may begin to clump at this point, but that's okay. Continue stirring with a rubber spatula until the mixture emulsifies and smooths with no lumps (the clumping is often due to the heavy cream not being hot enough, but it will eventually get warm enough to combine with the chocolate); you can turn the heat up a little during this step, but do not get the mixture too hot.
Place ⅓ cup -¼ cup filling per crepe; gently roll into a cylinder shape and place on a plate seam side down
2 21 oz. cans cherry pie filling
Plate the crepes and drizzle with a little warm white chocolate sauce; garnish with a cherry and a few shavings of white chocolate

Notes

Heavy cream is often labeled as heavy whipping cream. You'll find this in the dairy section of the grocery store. Do NOT use a whipped cream product like Cool-Whip or a whipped cream product in a canister.

You don't need a crepe pan for this recipe. I used an 8" inch non-stick skillet (the bottom of the pan was 6" inches in diameter), so the crepes came out to be 6" inches in diameter.

A 6" inch crepe can tolerate 1/3 - 1/4 cup of filling.

I recommend you set a stopwatch for the first few crepes to see how long each crepe takes; after that, you will have a pretty good idea of how long it takes per crepe, and you can also check the heat level of your stove.

If the crepes begin to brown, turn the heat down a little.

I recommend using a light spray oil in between each crepe.

The crepes are done when the batter turns from a pale yellow to an opaque light golden color; you can also tell if they're done by seeing if they slide easily in the skillet.

You only cook one side of the crepe. No need to flip it.

White chocolate shavings garnish

The best way to do this is buy a white chocolate baking bar and use a potato peeler to shave off remnants of the chocolate onto the crepes.

Store crepes in an airtight container in the refrigerator for up to 3 days. When ready to serve, heat them in the microwave for a few minutes then fill them with the filling of your choice.

Nutrition