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With so much cherry going on these days I simply had to create a recipe using everyone’s favorite Summer fruit. I recently purchased a few pints ofBing & Rainier Cherries at Whole Foods. While many were enjoyed out of hand….most were added to these crepes in the form of a cherry jam. I have been all about fruity sauces and spreads lately. Whenever we have a fresh batch of fruit part of it goes into some kind of saucy creation like in my Coconut Corn Flour Pancakes with Blueberry Sauce. Even my savories, Coconut Oat crusted Chicken Nuggetsget a fruit sauce treatment, in that recipe the fruit is pomegranate.
My friend Esi at Dishing Up Delights recently made a crepe recipe that inspired me to make my first batch. I have always been intimidated by crepes, thinking of them as somewhat of a “fancy” food. I have to tell you – not only were they delicious, they made the house smell heavenly and they were simple to prepare. Even though crepes are a super thin delicate pancake, I did not destroy one. Not even while flipping.
I could not resist adding a chocolate sauce, afterall chocolate goes with everything….right? I have a simple chocolate sauce that I invented a while back that is simply unsweetened cocoa powder, some hot water and your sweetener of choice. It is an all purpose, low calorie, high octane chocolate treat that you can use to top anything with no guilt. I use this sauce on everything from my oatmeal to my thick greek yogurt parfaits.
……..and on Cherry Ricotta Crepes. You can fill these crepes with your favorite fruit. Don’t feel limited by the cherries if it is not cherry season. Frozen berries or cherries could work well to.
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Chocolate Crepes with Cherry Jam and Ricotta Cheese
NOTES
- These crepes are great for brunch, breakfast, dessert or mini-meals.
- As always, use your own taste buds to determine how you want to flavor your crepes.
- You can sweeten the ricotta or not. The cherry sauce might be sweet enough for you.
- Prepare sauces first so your crepes stay warm. These are best served warm and fresh.
CHOCOLATE CREPES
Makes about Six 8-inch crepes
- 1/2 cup Whole Wheat Pastry Flour
- 2-3 teaspoon Unsweetened Cocoa Powder
- 1 egg
- 3/4 cup non fat Milk (or any milk you desire)
- 1/8 teaspoon Salt
- 1/8-1/4 teaspoon Stevia powder (to taste) or your favorite natural sweetener
- 1 tsp melted Butter
- Cooking Spray
METHOD
- Whisk all the ingredients together in a bowl. Try to break up any lumps.
- Lightly spray a 8-inch non stick pan with oil. Preheat over medium heat.
- Pour a little less than 1/4 cup of the batter in the pan. (Batter should be nice & thin, add more milk if needed.)
- Tilt and swirl the pan so that the batter evenly coats the bottom of the pan.
- Cook for about 2 minutes until the crepe has browned on the bottom. Lift edge to see that underside is evenly cooked.
- Gently flip crepe, and cook for another 1-2 minutes until the other side has is nicely browned.
- You might need to re-spray the pan with oil periodically.
CHERRY SAUCE
makes about 1 1/2 cup sauce
- 16 ounces fresh Cherries, pit after measuring
- 1/4 cup water
METHOD
- Put cherries and water in a medium sauce pan.
- Bring to boil and turn down to simmer. Simmer for about 8 minutes until sauce thickens & you can easily mash cherries with a spoon or spatula. The sauce will be thick & bubbly when it is ready.
- Blend well in blender or food processor.
CHOCOLATE SAUCE
per serving
- 1 tablespoon Unsweetened Cocoa Powder
- Stevia or favorite natural sweetener to taste
- a few drops of hot water (you can make your sauce thick or thin depending on how much water you use)
- Combine all ingredients in a small bowl and stir well to combine.
RICOTTA FILLING
6 -7 servings
- 1 (15 ounce) container Non-fat Ricotta Cheese
- Optional: Vanilla Stevia drops, powder or Maple, Agave or Honey to taste
METHOD
- Combine ricotta and sweetener to taste.
ASSEMBLY
- Lay crepe flat.
- Add layer of ricotta cheese (about 2 ounces) inside crepe. Leave about 3/4″ border around cheese.
- Add some cherry sauce to the center.
- Fold crepe over and enjoy while still warm.
- You can sub in your favorite fresh fruit & frozen is good too.
- Try my Raspberry or Blueberry sauce instead for variety.
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Crepe Recipe Links
- Buckwheat and Flaxseed Berry Crepes Cook Your Dream
- Chocolate Crepes Sea Salt With Food
- Crepes Dishing Up Delights
- Raspberry Cream Cheese Pan-Crepes MarlaMeridith.com
- Vegan Banana Crepes Love Veggies and Yoga
What gorgeous crepes! That ricotta cherry filling is truly making me salivate. I really appreciate that the crepes are made from whole wheat flour.
You are so cute with the little jam heart on top. Love it!
And, I love the print behind your photos. Is that just fabric or a tablecloth? So whimsical and lovely!
Kristin, that is a tea towel I picked up in Boulder at the store Peppercorn. The brand is Danica studio. Here is a link, their stuff is gorgeous!
http://danicastudio.com/
Dara, the whole wheat flour adds so much as far as flavor and nutrition.
These are too cute. Not to mention they sound delicious!
chocolate, cherries, and cheese, oh my! Actually it sounds like we are quite on the same page considering the muffins I posted last week 🙂 These sound wonderful, and thank you especially for the tip on that chocolate sauce!
Those crepes look to die for! A great filling.
Cheers,
Rosa
omg, these look stellar, marla! you should just open a crepe cafe. i’d be a regular!! xxoo
Wow, these look so incredibly lovely. I really want some 🙂
These looks fantastic!! Nice colors and pictures. You have amzing photo skills!
These look amazing! Love the recipe and your photos. You rock!
I love crepes and they are actually super easy to make. even my husband could probably make em 🙂
We love crepes at my house. I have yet to try chocolate crepes. Looks like an easy, delicious recipe.
absolutely beautiful, marla! the filling is gorgeous and tasty, the crepes are elegant, and the heart is just adorable. 🙂
That looks sinful!!! Love the idea of using whole wheat flour.
These are beauties! The filling is just luscious and the chocolate sauce makes them extra special!
This is a gorgeous recipe girl! Want some right now!!
Chocolate crepes with ricotta filling sounds heavenly! The picture of chocolate sauce pouring off makes me salivate!
Oh my! Chocolate for breakfast. You’re a genius. These look scrumptious.
Wow! Those look fantastic!! I LOVE crepes! Not as hard to make as I once thought, either! Just need that skillet to be HOT!
marla
Your shots are superb! then the dish itself is one worth giving up lunch and dinner for! I am all for that last add-on of the chocolate sauce, slurp!!
truly lovely crepes and the filling is awesome!!
sweetlife
loving the crepes! I am glad my kombucha was a hit. I have like 10 more jars like that I could have given you…seriously, had I known…
I made vegan GF banana crepes last week and posted about them. They were so good and easy. But….they do require a dehyd, not a skillet, then again, one can always try in a skillet
Ok so we defi have to get together sometime soon…when ever things pick back up on everything else, if there’s a meeting or such, count me in!
Averie, I linked to your wonderful sounding Gluten Free Banana Crepes in this post. Must try your recipe!
I’m coming to your house for breakfast! It was good seeing you last weekend.
beautiful crepes and wonderful flavors!
It was so much fun to see you in person at the truffle party. And these crepes look awesome. I especially like the combo of the cherry sauce and ricotta. Yum!
Oh. My. These crepes are so rich and decadent! Your photos are amazing too!
I’ve been loving fruity sauces lately as well! It’s a good way to make the fruit last longer (or not because sometimes I just eat the sauce with a spoon…)
These crepes look fantastic! I want to wake up to THESE.
Ever since I’ve delved into the world of ‘Foodie’ blogs…I’ve never been so heavy on the hips during the summer months. Sooo many temptations and inspirations like your very sweet adorable dish. Last week, I also made my crepe and ricotta filling recipe…now, I think I’ll wait a little longer to post. Let’s enjoy your recipe and presentation for now ;o) It seems we are kind of in sync lately…hmmm…great minds 😉
Ciao for now and have yourself a fabulous day,
Claudia
What a fantastic plate of crepes. The use of tangy and sweet with the ricotta and cherries is perfect.
These look divine!
Wow doesn’t begin to describe this post!! Incredible pics. Mouth drooling. Please send crepes! Great seeing you at Erika’s!
Those are some wowser photos! The one with choc drizzling off the spoon makes me want to run into the kitchen RIGHT NOW! This sounds like a total yumfest.
Crepes can be dressed up or dressed down, but no matter what, they remind me of childhood. Thanks for a solid healthy recipe!
Marla, you’ve done it again! Healthy and sinfully delicious – this time, wrapped up in a delicate whole wheat crepe. Your photos are gorgeous, too 🙂 But I’d like to know what you use or how you pit your cherries.
Priscilla, I use a OXO Good Grip Cherry Pitter. So easy & quick to use. I pit them over a big bowl to prevent any accidental splatter. Here is a link:
http://astore.amazon.com/familyfreshcooking-20/detail/B000NQ925K
Chocolate, cherries, and ricotta? Yes, I think so. I’m all thumbs when it comes to proper crepes but might just cheat and use thin-ish pancakes for this delicious recipe.
Waw!! What stunning stuffed chocolate crêpes!!
MMMMMMM,..I so love cherries, ricotta & chocolate sauce!!!
Divine treats!
what a great blog! I like that 🙂 and these chocolate crepes too 🙂
Have a nice time!
Paula
WOW!! Sounds so yummy and your photography is absolutely BEAUTIFUL!!…is there anything you can’t do? 🙂
Melissa, awwwww thanks for the sweet compliments. So glad to see you stopping by for a lookie
Gorgeous – gorgeous photos, Marla, and a very timely post as we are getting home next week from this summer’s European travels. We enjoyed crepes in Paris and a similar dish called Palacinka in Bosnia. We are currently in Serbia and I cannot wait to get home to cook! Vanja loves Nutella on his crepes. That is it. I love them savoury. This recipe will definitely go into my “to try” file.
Thanks, Marla, and sorry I have not been keeping up with my readings. We left for Paris mid July and are still away, as I have said, in Belgrade, currently.
🙂
Valerie
oh, Marla, this sounds yummmy. I will try this one for sure.
In a more detailed post, I will discus some of the reasoning behind our choices. Fantastic reasoning here. I always do benefit from looking up your blog posts. I really have learned a vast amount from them.