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PrintCHERRY-FILLED CREPES
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- For the Crepes: In a bowl, mix all the ingredients. Stir. Refrigerate for about 20 - 22 minutes.
- Heat a non stick pan. Add 1 tablespoon clarified butter.
- Pour 3 tablespoons of the batter and tilt the pan to form a round pancake.
- Keep the gas mark on low; cover pan with the lid for few minutes.
- Remove the lid and flip onto the other side and cook again in the same way till golden brown.
- For the Filling: In a saucepan, mix the juice from the cherry tin with the cornflour. Cook until thickened.
- Add the colour and stir in the cherries.
- Place a crepe on a plate. Fold crepe over, then fold again to form a triangle. Spoon 2 tablespoons filling into each crepe to serve.
INGREDIENTS
- 100 grams cornflour
- 100 grams flour
- 2 teaspoons cooking oil
- 1 tablespoon sugar
- 2 eggs
- 200 ml milk
- Few drops vanilla essence
- ¾ teaspoon baking powder
- A pinch of salt
For the filling
- 200 ml juice from tin
- 3 tablespoons cornflour
- 150 grams tinned cherries
- A few drops of red colour
5 comments for “Cherry-Filled Crepes”
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which juice we need to addfrom tin
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