Here's a delectable French-inspired dessert that also could work for brunch. Fold ultrathin pancakes around an almond-cherry filling, shown here, or try other favorite seasonal fruits. Low-fat yogurt and fresh berries or almond butter and apple slices are other fillings that provide protein and fiber.
Makes 4 servings
- ½ cup all-purpose flour
- 1 tbsp plus 1 teaspoon granulated sugar, divided
- ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup milk
- 2 tbsp canola oil, divided
- ¼ tsp almond extract
- ⅓ cup pomegranate-cherry juice
- 1 ½ tsp cornstarch
- 1 (12-ounce) bag frozen pitted sweet cherries or ¾ pound fresh sweet cherries, pitted
In a small bowl, combine flour, 1 tablespoon sugar, baking powder and salt; set aside. In a medium bowl, whisk eggs, milk, 1 tablespoon oil and almond extract. Whisk in flour mixture. Chill for 20 minutes. Stir.
Heat remaining oil in an 8-inch nonstick skillet over medium-high heat until hot. Add 2 tablespoons batter to skillet. Tilt and rotate pan to coat. Cook for 30 seconds or until crêpe is browned on bottom and dry on edge. Lift with a spatula and flip over. Cook for 5 seconds. Transfer to a sheet of parchment paper. Repeat with remaining batter, stacking crêpes with paper in between.
For filling, in a small saucepan combine juice, cornstarch and 1 teaspoon sugar. Cook over medium-high heat for 6 minutes or until thickened. Stir in cherries; heat for 5 minutes. To serve, place one crêpe flat on a plate. Spoon about 2 tablespoons filling on one quarter. Fold crêpe over, then fold again to form fan shape. Repeat with remaining crêpes. Drizzle with additional sauce.
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