Crepes with Cherry Filling

Preparation:  45 min. Cooking: 0 min. Total: 45 min.
Recipe photo
  • 3 large eggs
  • 1 1/2 Cup milk
  • 1 Cup unbleached flour (or use 1/2 cup unbleached flour and 1/2 \Measure (or use 1/2 cup unbleached flour and
  • 3 tsp sugar
  • 1/4 tsp salt
  • 3 tsp unsalted butter , melted, plus a little extra for the pan
  • 3 Cup sweet cherries , pitted and halved
  • 3 tsp lemon juice
  • 1/2 Cup sugar
  • 2 tsp cornstarch
  • 2 Tbsp water
Put the first 5 ingredients in a blender or food processor and puree until smooth. Add the butter (ingredient 6) and puree briefly again. Pour the batter into a large measuring cup or pitcher (or just use the blender container) and let sit for 30 minutes.

When you are ready to cook the crepes, heat an 8 or 9 inch nonstick skillet or crepe pan over medium heat. Rub a little butter in the pan with a paper towel and then ladle a scoop of batter into the pan. Immediately tilt and twirl the pan to spread the batter evenly around the bottom of the pan. Crepes should be thin, so getting the right amount may take some practice. Expect a "mistake" crepe or two to begin.

Cook the crepes until almost done on one side, then carefully flip to cook the other side until the crepe is a light golden brown. Slide the crepe out of the pan onto a plate, placing wax paper between crepes as you build the stack. Add butter to the pan for each crepe. The crepes can be used right away, or refrigerated overnight.

For the cherry filling, put cherries in a bowl with lemon juice and 1/2 cup sugar, stirring together until all the cherries are coated with lemon juice and the sugar is mostly dissolved. In a separate small bowl, mix the cornstarch and water until the cornstarch is dissolved and the mixture resembles a watery paste.

In a heavy saucepan, bring the fruit mixture to a boil, and then immediately reduce the heat to a simmer. Stir in the cornstarch mixture, and simmer for another 5 or 6 minutes.

Fill crepes with the warm cherry mixture, wrap and top with sliced almonds and a dusting of confectioners sugar, if desired.
Calories
310 Cal
Fat
8 g
Carbs
51 g
Protein
8.3 g
Fiber
2.2 g
Sugar
32 g
Cholesterol
120 mg
Sodium
210 mg


Nutrients

Fiber     2.2 g
Fat     8 g
Sugar     32 g
Carbs     51 g
Protein     8.3 g
Calories     310 Cal

Fats

Fat, Poly     1 g
Fat, Mono     2.5 g
Fat, Sat     3.5 g
Fat, Trans     0.2 g
Fat, Percent     24 %

Vitamins

Vitamin, K     3.2 mcg     2.7 %
Vitamin, A     330 IU     11 %
Vitamin, B12     0.5 mcg     21 %
Niacin     1.4 mg     9 %
Riboflavin     0.4 mg     29 %
Vitamin, C     6.6 mg     7.4 %
Vitamin, D     35 IU     5.8 %
Vitamin, B6     0.1 mg     6.6 %
Vitamin, E     0.5 mg     3.5 %
Panto, Acid     0.8 mg     16 %
Choline     72 mg     13 %
Thiamin     0.2 mg     19 %

Minerals

Calcium     100 mcg     10 %
Phosphorus     150 mg     21 %
Magnesium     23 mg     5.5 %
Copper     0.1 mcg     9.9 %
Fluoride     6.8 mcg     170 %
Zinc     0.8 mg     6.8 %
Cholesterol     120 mg     0.3 %
Sodium     210 mg     14 %
Selenium     16 mcg     30 %
Manganese     0.2 mg     2.9 %
Potassium     330 mg     7 %
Iron     1.6 mg     20 %