Crepe with cherry and sour cream...yummy

 

 

 

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon coarse salt
• 1 1/2 cups whole milk
• 4 large eggs
• 3 tablespoons unsalted butter, melted

Directions

1. In a blender, combine flour, sugar, salt, milk, eggs, and butter.
   
2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
   
3. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
   
4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
   

Using a blender ensures a smooth crepe batter that has the consistency of heavy cream.
  
CHERRY FILLING:

2 cans (16 oz. each) sweet dark pitted cherries
1 cup powdered sugar
2 tablespoons cornstarch
1/2 cup almond flavored liqueur
1 cup sour cream
1 oz. semisweet chocolate, grated

PREPARE CHERRY FILLING:
Drain cherries, reserving 1/3 cup juice.

In a medium pan, combine powdered sugar and cornstarch. Stir in liqueur and reserved cherry juice. Add drained cherries. Stir constantly over moderate heat until slightly thickened.

 TO SERVE:
Spoon onto warm cooked crepes. Fold sides over filling, envelope style. Spoon sour cream on top. Sprinkle with grated chocolate.You can add nutela too