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.

Source: Midwest Living


Recipe Summary

40 mins
40 mins
12 filled crepes


Ingredient Checklist


Instructions Checklist
  • 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; fat 30g; cholesterol 154mg; saturated fat 16g; carbohydrates 69g; mono fat 9g; poly fat 2g; trans fatty acid 1g; insoluble fiber 3g; sugars 47g; protein 9g; vitamin a 1644.8IU; vitamin c 1.4mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 59.2mcg; vitamin b12 0.6mcg; sodium 405mg; potassium 331mg; calcium 153mg; iron 2.2mg.