Cherry Filled Crepes

Author: Sarah Bates | The Chef Next Door

Serves 4 (2 crepes each)


For the Cherry Sauce:

16-ounce bag frozen unsweetened tart cherries

1/2 cup sugar

3/4 cup water, divided

2 Tablespoons cornstarch

For the Crepes:

1 cup all-purpose flour

1 Tablespoon sugar

1 1/2 cups Lactaid 2% lactose free milk

4 eggs

3 Tablespoons unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

Powdered sugar, for dusting

First make the cherry sauce. Bring the cherries, sugar, and 1/2 cup water to a boil in a medium saucepan over medium heat. Whisk the remaining 1/4 cup of water and cornstarch in a small bowl until smooth and add to the boiling cherries. Return the mixture to a boil, stirring often, and cook until thickened. Remove from the heat and keep warm. 

To make the crepes, add all of the ingredients to a blender and puree until the mixture is smooth. Let the batter rest for 10 minutes at room temperature.

Heat a crepe pan or 12-inch nonstick skillet over medium heat and lightly coat with butter. Using a 1/3 cup measure, add batter to the pan and quickly swirl it around to completely cover the bottom of the pan evenly. Cook until the underside of the crepe is golden brown, about 3 minutes. Loosen an edge of the crepe with a rubber spatula, then using the spatula and your fingertips, quickly flip. Cook another minute more. Slide the crepe out of the pan and repeat with the remaining batter, coating the pan with more butter as needed. 

To serve, lay two crepes open on a plate. Spoon a couple of tablespoons of the cherry sauce into the center of each crepe. Fold over each side to close the crepes. Add a little more cherry sauce to the top, then sprinkle with powdered sugar.

Bon Appétit!

{Note: you can use regular milk in this recipe if you prefer!}