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Cherry-Filled Crepes

Cherry-Filled Crepes

Nutrition Facts
  • cal. (kcal) 191
Cherry-Filled Crepes
  • Makes: 8 servings
  • Prep: 5 mins
  • Cook: 35 seconds per crepe; 11 minutes for filling
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Ingredients

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Crepes:
  • 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
Filling:
  • 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

Directions

Crepes:
  1. In medium-size bowl, whisk eggs, milk, almond extract, cornstarch, flour, oil, sugar, baking powder, salt and allspice. Refrigerate 20 minutes. Stir.
  1. 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.
Filling:
  1. 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.
  1. 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 for Cherry-Filled Crepes

Servings Per Recipe: 8
PER SERVING: 191 cal., 3 g total fat (1 g sat. fat), 54 mg chol., 146 mg sodium, 37 g carb. (2 g fiber), 4 g pro.