Cherry-pineapple Crepes


Yields: 12.
1 can (21 oz.) cherry pie filling
1 can (8 oz.) chunk pineapple, well drained
1/8 tsp. almond extract (opt.)
Sour cream (opt.)
Brown sugar

2/3 c. all-purpose flour
1 tbsp. granulated sugar
1/4 tsp. salt
1 c. milk
2 eggs
2 tbsp. melted butter

1. In a saucepan, combine pie filling, pineapple and almond extract. Heat through. 2. To make crepes, in blender or food processor, combine flour, sugar, salt, milk and eggs. Blend 10 seconds. Scrape sides. Add melted butter. Blend 10 seconds longer. Pour 1/12 of batter into an oiled, 7-inch pan. Cook until just firm. Repeat with remaining batter to make 12 crepes. 3. Down the center of each crepe, spoon 2 tablespoons of the hot filling. Fold up sides. Set on a hot serving plate. 4. Spoon a dollop of sour cream, if used, on top of each crepe. Sprinkle with brown sugar. Serve immediately.


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