Cherry Crepes
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
8 cherry crepes
- Serves:
- 4
ingredients
- 1⁄2 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1 pinch salt
- 1 egg white
- 2⁄3 cup skim milk
- oil, to fry
-
Filling
- 1 (16 ounce) can dark cherries in juice
- 1 1⁄2 teaspoons arrowroot
directions
- Sift the flours and salt into a bowl, adding any bran left in the sieve, to the bowl at the end.
- Make a well in the center of the flour and add the egg white. Gradually beat in the milk and 2/3 cup water, whising hard until all liquid is incorporated and the batter is smooth and bubbly.
- Heat a nonstick pan with a small amount of oil until the pan is very hot. Pour in just ehough batter to coer the bottom of the pan, swirling the pan to cover the bottom evenly.
- Cook until the crepe is set and golden and then turn to cook the other side. Remove to a sheet of absorbent paper and cook the remaining batter, makes about 8 crepes.
- Drain the cherries, reserving the juice. Blend about 2 tbls. of the juice with the arrowroot in a saucepan. Stir in the rest of the juice. Heat gently, stirring , until boiling. Stir over medium heat for about 2 minutes, until thickened and clear.
- Add the cherries and stir until thoroughly heated. Spoon the cherries into the crepes and fold into quarters.
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