Cherry-Filled Crepes

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.

Recipe from Family Circle
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    • 2 eggs
    • 1 cup skim milk
    • 1/2 teaspoon almond extract
    • 1/2 cup cornstarch
    • 1/2 cup all-purpose flour
    • 1 tablespoon vegetable oil
    • 2 teaspoons sugar
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • Pinch ground allspice
    • 2/3 cup pomegranate-cherry juice (such as Pom)
    • 1 tablespoon cornstarch
    • 2 teaspoons sugar
    • 2 bags (10 ounces each) frozen, pitted sweet cherries or 1-1/4 pounds fresh sweet cherries, pitted
    In medium-size bowl, whisk eggs, milk, almond extract, cornstarch, flour, oil, sugar, baking powder, salt and allspice. Refrigerate 20 minutes. Stir.
    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.
    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.
    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 information

    Per Serving: cal. (kcal) 191, Fat, total (g) 3, chol. (mg) 54, sat. fat (g) 1, carb. (g) 37, fiber (g) 2, pro. (g) 4, sodium (mg) 146, Percent Daily Values are based on a 2,000 calorie diet
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