- 1-1/4 cups milk
- 3 eggs
- 2 tablespoons butter, melted
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 can (21 ounces) cherry pie filling
- Chocolate fudge ice cream topping and whipped topping
Directions
- In a large bowl, combine the milk, eggs and butter. Combine the
- flour, sugar and salt; add to egg mixture and mix well. Cover and
- refrigerate for 1 hour. For filling, in a small bowl, beat cream
- cheese until fluffy. Beat in confectioners' sugar and vanilla until
- smooth; set aside.
- Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons
- batter into the 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 freeze 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
- tablespoons pie filling. Fold side edges of crepe to the center.
- Drizzle with fudge topping and garnish with whipped topping. Serve
- immediately. Yield: 8 servings.
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