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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This one looked really good. Ingredients:
1 (21 ounce) can cherry pie filling |
1 teaspoon almond extract |
2/3 cup milk |
2 eggs |
2 tablespoons butter, melted |
1/4 cup flour |
1 cup heavy whipping cream |
3 ounces semi-sweet chocolate baking squares, melted and cooled |
Directions:
1. In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled.
2. For crepes, place milk, eggs, butter, and flour in a blender; cover and process until smooth. Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons Batter into skillet center.
3. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer.
4. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed.
5. Stack cooled crepes with waxed paper or paper towels in between.
6. For the filling, in a mixing bowl, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons Over each crepe; roll up.
7. Top with cherry mixture.
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