|
Crepes:
1. Whisk together all of the crepe ingredients in a large bowl.
2. Refrigerate the batter for 20 minutes.
3. Stir.
4. Heat a skillet until hot.
5. Add 2 tablespoons of the crepe batter to the skillet.
6. Tilt to cover the bottom of the skillet evenly.
7. Cook until the bottom of the crepe is browned.
8. Flip and cook for another 15 seconds.
9. Transfer to a plate lined with wax paper.
10. Repeat with the remaining batter, stacking the crepes alternately with wax paper.
Filling:
1. Blend the juice, cornstarch and sugar in a saucepan.
2. Cook until the mixture has thickened.
3. Stir in the cherries and cook for 5 minutes.
4. Place one crepe on a plate and spoon 2 tablespoons of filling on one side.
5. Fold the crepe over then over again to form a fan shape.
6. Repeat with the remaining crepes and filling.
7. Drizzle with additional sauce.
8. Serve immediately.
|
