Cherry Pie Crepes a La Mode | Midwest Living
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Cherry Pie Crepes a La Mode

Cherry Pie Crepes a La Mode

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  • Makes: 6 servings
  • Yield: 12 filled crepes
  • Hands On 40 mins

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Wrapping the crepes into fruit-filled bundles means that you can assemble them ahead, store them in the fridge, and then zap them in the microwave before serving. (Plus, its fun to cut in and see the ruby filling spill out.) But for a speedy and pretty variation, just fold the crepes into quarters and top with the cherries and ice cream.

Ingredients

  • 12 Cocoa, Sweet or Basic crepes (see recipe, Basic Crepes with Variations) or purchased crepes
  • 3 cups frozen tart cherries, thawed
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • Vanilla ice cream
  • Toasted sliced almonds and/or sifted powdered sugar

Directions

  1. In a medium bowl, stir together the cherries (with any accumulated juices), granulated sugar, brown sugar, cornstarch and salt. Set aside.
  2. Melt butter in a large skillet over medium-high heat. When butter begins to bubble, add cherry mixture. Cook and stir over medium heat about 5 minutes or until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in vanilla and almond extract.
  3. Spoon 2 tablespoons of filling in the center of a crepe. Fold in top, bottom and sides over filling to create a bundle. Place 2 bundles seam-side down on dessert plates. Repeat with remaining crepes. Serve with vanilla ice cream and topped with almonds and/or powdered sugar.

Nutrition Facts

(Cherry Pie Crepes a La Mode)

Servings Per Recipe 6, sugar (g) 47, cal. (kcal) 571, vit. C (mg) 1, Fat, total (g) 30, Thiamin (mg) 0, pro. (g) 9, vit. A (IU) 1645, iron (mg) 2, carb. (g) 69, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 9, Folate (µg) 59, chol. (mg) 154, Riboflavin (mg) 0, sat. fat (g) 16, Niacin (mg) 2, fiber (g) 3, Potassium (mg) 331, calcium (mg) 153, Polyunsaturated fat (g) 2, Cobalamin (Vit. B12) (µg) 1, Trans fatty acid (g) 1, sodium (mg) 405

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