Description Edit

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

Ingredients Edit

Crêpes Edit

Filling Edit

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

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