Cherry-Filled Crêpes

Enjoy tender crêpes filled with a rich cherry mixture that melds sweetness and warmth into a beautifully balanced treat.

Total Time:

Yield:

4 servings

½ cup all-purpose flour

1 tablespoon plus 1 teaspoon granulated sugar, divided

½ teaspoon baking powder

¼ teaspoon salt

2 large eggs

½ cup milk

2 tablespoons canola oil, divided

¼ teaspoon almond extract

⅓ cup pomegranate-cherry juice

1½ teaspoons cornstarch

1 (12-ounce) bag frozen pitted sweet cherries or ¾ pound fresh sweet cherries, pitted

In a small bowl, combine flour, 1 tablespoon sugar; baking powder and salt; set aside. In a medium bowl, whisk eggs, milk, 1 tablespoon oil and almond extract. Whisk in flour mixture. Chill for 20 minutes. Stir.
Heat remaining oil in an 8-inch nonstick skillet over medium-high heat until hot. Add 2 tablespoons batter to skillet. Tilt and rotate pan to coat. Cook for 30 seconds or until crêpe is browned on bottom and dry on edge. Lift with a spatula and flip over. Cook for 5 seconds. Transfer to a sheet of parchment paper. Repeat with remaining batter, stacking crêpes with paper in between.
For filling, in a small saucepan combine juice, cornstarch and 1 teaspoon sugar. Cook over medium-high heat for 6 minutes or until thickened. Stir in cherries; heat for 5 minutes.
To serve, place one crêpe flat on a plate. Spoon about 2 tablespoons filling on one quarter. Fold crêpe over; then fold again to form fan shape. Repeat with remaining crêpes. Drizzle with additional sauce.

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