Cherry-filled Crêpes

Description Edit

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

• Contributed by Catsrecipes Y-Group
• Makes 8 servings

Ingredients Edit

Crêpes Edit

• 2 eggs
• 1 cup skim milk
• ½ tsp almond extract
• ½ cup cornstarch
• ½ cup flour
• 1 tbs vegetable oil
• 2 tsp sugar
• ¾ tsp baking powder
• ¼ tsp salt
• pinch ground allspice

Filling Edit

• ⅔ cup pomegranate cherry juice
• 1 tbs cornstarch
• 2 tsp sugar
• 2 bags (10 oz each) frozen pitted sweet cherries or 1¼ pounds fresh sweet cherries, pitted

Directions Edit

Crêpes Edit

1. In bowl, whisk all ingredients.
2. Refrigerate 20 minutes.
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 crêpe 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 Edit

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