For the Cherry Sauce
- 1 (16-ounce) bag frozen, unsweetened tart cherries
- 1/2 cup sugar
- 3/4 cup water, divided
- 2 tablespoons cornstarch
For the Crepes
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 cups milk, 2% lactose-free
- 4 eggs
- 3 tablespoons butter, unsalted - melted and cooled
- 1 teaspoon pure vanilla extract
- powdered sugar, for dusting
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
To make the cherry sauce, bring the cherries, sugar, and 1/2 cup water to a boil in a medium saucepan over medium heat. Whisk the remaining 1/4 cup of water and cornstarch in a small bowl until smooth and add to the boiling cherries. Return the mixture to a boil, stirring often, and cook until thickened. Remove from the heat and keep warm.
To make the crepes, add all of the ingredients to a blender and puree until the mixture is smooth. Let the batter rest for 10 minutes at room temperature.
Heat a crepe pan or 12-inch nonstick skillet over medium heat and lightly coat with butter. Using a 1/3 cup measure, add batter to the pan and quickly swirl it around to completely cover the bottom of the pan evenly.
Cook until the underside of the crepe is golden brown, about 3 minutes. Loosen an edge of the crepe with a rubber spatula, then using the spatula and your fingertips, quickly flip. Cook for another minute. Slide the crepe out of the pan and repeat with the remaining batter, coating the pan with more butter as needed.
To serve, lay two crepes open on a plate. Spoon a couple of tablespoons of the cherry sauce into the center of each crepe. Fold over each side to close the crepes. Add a little more cherry sauce to the top, then sprinkle with powdered sugar.