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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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First time I ever try crepes and this recipe is very doable. What a delicious dessert! Ingredients:
14 oz can pitted cherries plus juice |
1/2 tsp almond extract |
1/2 tsp cinnamon or allspice |
2 t cornstarch |
3/4 c. plain flour |
pinch salt |
2 t chopped mint (opt) |
1 egg |
1 to 1 1/4 c. homo milk |
olive oil |
icing sugar |
toasted flaked almonds |
whipping cream |
brandy |
Directions:
1. Note: For the cherries they can be ones packed in heavy syrup but you can also use pie filling. The secret to making crepes is to have the oil evenly distributed in the pan - just a scant layer - and to let the pan heat up well ahead of making them on a low-moderate heat (about level 3 on an electric range). Oil the pan again between crepes.
2. Put the cherries in a saucepan with the almond extract and spice. Stir in the cornstarch and slow cook, stirring until thickened.
3. To make the crepes blend together flour, salt, chopped mint. Gradually beat in the egg and milk.
4. Heat 1 T olive oil in 7-inch frying pan on level 3 high. Add just enough batter to cover the base of the pan and cook 1-2 minutes or until cooked; flip for another minute. Remove from pan and keep warm. Repeat.
5. Prepare the whipping cream (creme Chantilly) by blending it with 2 tsp sugar. Once thickened add 1 tsp brandy and continue to blend.
6. Spoon 1/4 of the cherry filling onto the center of each pancake and fold into a cone shape. Dust with icing sugar and sprinkle with flaked amonds. Layer whipped cream on the side.
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