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, it's 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.




  • In a medium bowl, stir together the cherries (with any accumulated juices), granulated sugar, brown sugar, cornstarch and salt. Set aside.

  • 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.

  • 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

571 calories; 30 g total fat; 154 mg cholesterol; 405 mg sodium. 69 g carbohydrates; 9 g protein;