Cherry-filled Crêpes

CHERRY FILLED CREPES

A delicate thin pancake filled with cherries and you can put additional cherries and sauce on top.

CREPES--- 2 eggs 1 cup skim milk 1/2 tsp almond extract 1/2 cup cornstarch 1/2 cup flour 1 tbs vegetable oil 2 tsp sugar 3/4 tsp baking powder 1/4 tsp salt Pinch ground allspice FILLING--- 2/3 cup pomegranate cherry juice 1 tbs cornstarch 2 tsp sugar 2 bags 10 oz each frozen pitted sweet cherries or 1 1/4 pounds fresh sweet cherries, pitted

CREPES---In bowl, whisk all ingredients. Refrigerate 20 min. Stir. Heat a skillet until hot. Add 2 tbs batter to skillet. Tilt and rotate pan to coat. Cook 30 seconds or until crepe is browned on bottom and dry on edge. Flip over. Cook 5 seconds, then transfer to sheet of wax paper. Repeat with remaining batter.

FILLING---In a saucepan, blend first 3 ingredients. Cook until thickened. Stir in cherries, heat 5 min. Place one crepe on a plate. Spoon 2 tbs filling on one quarter. Fold crepe over, then fold again to form fan shape. Repeat with remaining crepes. DRIZZLE WITH ADDITIONAL SAUCE. Makes 8 servings.*

Contributed by :

 * Catsrecipes Y-Group