Cherry-filled Crêpes

Description
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

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

Filling

 * 1) In a saucepan, blend first 3 ingredients.
 * 2) Cook until thickened.
 * 3) Stir in cherries, heat 5 min.
 * 4) Place one crepe on a plate.
 * 5) Spoon 2 tbs filling on one quarter.
 * 6) Fold crepe over, then fold again to form fan shape.
 * 7) Repeat with remaining crepes.
 * 8) Drizzle with additional sauce

Makes 8 servings.

Contributed by:

 * Catsrecipes Y-Group