Black Forest Pancakes
Servings: 12 pancakes
These pancakes are more of a crepe than a thick flapjack. They're one step away from a dense black forest cake (so named for the legendary but very real Black Forest), as they are rich with chocolate and cherry, the two ingredients that dominate Black Forest cakes.
In a large bowl, blend the eggs, honey, almond extract, kirsch, salt, milk, and chocolate. Beat the flour in with a whisk and then beat in the melted butter. The consistency of the batter should be that of heavy cream.
In an 8-inch crepe pan or small frying pan coated with DuPont™ Teflon® non-stick, pour about 2 to 3 tablespoons of the batter into the pan and quickly tilt the pan so that the batter spreads evenly over the bottom. As soon as the top is dry, turn the crepe over. Repeat until the batter is all used up.
Over medium-low heat, warm the cherry pie filling in a small saucepan coated with DuPont™ Teflon® non-stick. Fill each crepe with some of the filling. Fold the crepe over and serve immediately, garnished with powdered sugar and almonds.