Dessert crepes make an elegant ending to a meal. To save time, make the crepes ahead. The sweet cherry sauce takes only minutes to prepare.

Source: Family Circle

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Recipe Summary

prep:
5 mins
cook:
35 seconds per crepe; 11 minutes for filling
Servings:
8
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Ingredients

Crepes:
Filling:

Directions

Crepes:
  • In medium-size bowl, whisk eggs, milk, almond extract, cornstarch, flour, oil, sugar, baking powder, salt and allspice. Refrigerate 20 minutes. Stir.

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Instructions Checklist
  • Heat an 8-inch nonstick skillet over medium-high heat until hot. With ladle or 1/4-cup measure, add 2 tablespoons batter to skillet. Tilt and rotate pan to coat. Cook 30 seconds or until crepe is browned on bottom and dry on edge. Lift with a silicone spatula and flip over. Cook 5 seconds, then transfer to a sheet of parchment or waxed paper. Repeat with remaining batter for about 18 total, stacking crepes with paper in between. Crepes can be wrapped and frozen for up to 1 month.

Instructions Checklist
Instructions Checklist
Filling:
  • In a saucepan, blend juice, cornstarch and sugar. Cook over medium-high heat for 6 minutes or until thickened. Stir in cherries; heat 5 minutes. If too thin, combine 2 more teaspoons cornstarch and 1 tablespoon water. Stir into pan; cook until thickened.

Instructions Checklist
  • Place one crepe flat on a plate. Spoon about 2 tablespoons filling on one quarter. Fold crepe over; then fold again to form fan shape. Repeat with remaining crepes. Drizzle with additional sauce.

Nutrition Facts

191 calories; total fat 3g; saturated fat 1g; cholesterol 54mg; sodium 146mg; carbohydrates 37g; fiber 2g; protein 4g.

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