Misc Desserts

CHOCOLATE CHERRY CREAM CREPES

  • 1 1/4 c Milk
  • 3 Eggs
  • 2 T Butter, melted
  • 3/4 c Flour
  • 1 T Sugar
  • 1/4 t Salt
  • 1 package (8 oz) Cream cheese, softened
  • 1/2 c Powdered sugar
  • 1 t Vanilla
  • 1 can (21 oz) Cherry pie filling
  • Chocolate fudge ice cream topping

    • In a large mixing bowl, combine the milk, eggs and butter. Combine the flour, sugar, and salt; add to egg mixture. Cover and refrigerate for 1 hour. For filling, in a small mixing bowl, beat cream cheese until smooth. Beat in the powdered sugar and vanilla until smooth.

    Heat a lightly greasedd 8-inch nonstick center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between.

    Cover and freezr 10 crepes for another use. Crepes may be frozen for up to 3 months.

    Pipe filling onto the center of each remaining crepe. Top with 2 T pie filing. Fold side edges of crepe to the center. Drizzle with fudge topping and garnish with whipped topping.

    Serve immediately. Yield 8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!