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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I like this recipe because it is easy to make, says Irene Menninga of Grand Rapids, Michigan. I often prepare the crepes and filling in advance, assembling them and adding the topping just before serving. Ingredients:
1 can (21 ounces) cherry pie filling |
1 teaspoon almond extract |
2/3 cup milk |
2 eggs |
2 tablespoons butter, melted |
1/4 cup blanched almonds, ground |
1/4 cup king arthur unbleached all-purpose flour |
filling: |
1 cup heavy whipping cream |
3 ounces semisweet chocolate, melted and cooled |
1/4 cup slivered almonds, toasted |
Directions:
1. In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth.
2. Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. 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. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between.
3. For the filling, in a mixing, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds. Yield: 6 servings.
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