Black Forest Crepes Made With Hersheys Sugar Free Chocolate Candy Recipes

Steps:

• Combine eggs, milk, vanilla, and melted butter and whisk well; combine flour, cocoa, sugar, and salt and add to wet mixture; whisk thoroughly or beat with an immersion blender until smooth; cover batter and refrigerate for one to two hours.
• Remove batter from refrigerator and stir; you may, if necessary, thin batter by adding a little additional milk or you may thicken it by adding a bit of flour; heat a non-stick skillet (I recommend a 10" omelette pan) to medium-high heat and add 1/2 teaspoon butter to it.
• Pour 1/4 cup of batter into skillet and tilt so that a thin layer of batter coats the pan bottom in an 8-inch circle; cook crepe for 30-60 seconds until it appears dry and is just beginning to brown at edges; carefully loosen edges and turn crepe over; cook second side for another 30-60 seconds.
• Continue cooking crepes, adding 1/2 teaspoon butter to the skillet before each one; stack finished crepes with waxed paper between them ~ You may refrigerate or freeze them for later use or serve immediately.
• To serve, place 2-3 tablespoons cherry pie filling across center of each crepe and roll tightly or fold crepe into quarters; place 2 filled crepes on each serving plate; garnish crepes with your choice of sweetened whipped cream, additional cherry pie filling, chocolate or cherry syrup, chocolate curls, and mint sprigs.
• NOTE: When garnishing my crepes I did not use chocolate syrup, but instead spooned a little cherry pie filling (no whole cherries) into a small plastic ziploc bag, snipped off its corner, and gently squeezed the filling through and onto my crepes.

Steps:

• In a small bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Press into an 8-in. square dish lined with foil. Cover and refrigerate overnight. Serve chilled.

Steps:

• 1. Beat eggs in medium bowl. Stir together flour, cocoa and sugar; add to eggs alternately with buttermilk, beating until smooth. Beat in 3 tablespoons melted butter; refrigerate batter 1 hour. 2. Heat small skillet or crepe pan (7-inch diameter) over medium heat; brush lightly with melted butter. Pour about 2 tablespoons batter in pan; immediately rotate pan to evenly cover bottom. Cook until crepe surface begins to dry; about 1 minute, turn and cook other side. Invert pan over paper towels; remove crepe from pan. Repeat with remaining batter, greasing skillet occasionally, if necessary. 3. Stack crepes, placing wax paper between each crepe. (Refrigerate or freeze for later use, if desired.) Just before serving, place 2 tablespoons pie filling in center of each crepe; fold edges over filling. Place in shallow oven-proof dish; heat in 225 F. oven 15 minutes.* Drizzle with CHOCOLATE SAUCE; top with whipped topping. About 18 crepes. *MICROWAVE INSTRUCTIONS: Place 8 filled crepes in shallow microwave-safe dish. Microwave at HIGH (100%) 1 to 1-1/2 minutes or just until crepes are warm. **Crepe batter may also be made using granular form sucralose (such as Splenda, an artificial sweetener) and light margarine substituted for the sugar and butter, but the crepes may be difficult to handle. CHOCOLATE SAUCE: Unwrap and chop 12 HERSHEY'S Sugar Free Chocolate Candies; place in medium microwave-safe bowl. Stir in 3/4 cup whipping cream***. Microwave at HIGH (100%) 1 minute; stir. Microwave an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Stir in 1-1/2 teaspoons vanilla extract. Cool slightly. About 1 cup sauce. ***1/3 cup light cream may be used for whipping cream. Yield will be about 2/3 cup sauce.