Creme-Filled Crepes with Tart Cherry Sauce

Cherry Sauce Ingredients

• 20 oz pitted tart cherries, thawed

• 2/3 cup sugar

• 1/3 cup juice from the cherries (or substitute cranberry juice)

• 1/3 cup water

• 1/4 cup lemon juice

• 2 Tbsp cornstarch

• 1/4 cup water

Crepe Ingredients (or use pre-made crepes)

• 2 eggs

• 1 cup milk

• 1/2 tsp vanilla or almond extract

• 1/2 cup cornstarch

• 1/2 all-purpose flour

• 1 Tbsp vegetable oil

• 2 tsp sugar

• 2/3 tsp baking powder

• 1/4 tsp salt

• 3/4 tsp Brookwood Pie Spices 

Filling Ingredients

• 8 oz cream cheese

• 8 oz mascarpone cheese

• 1/3 cup sugar

Garnish

• Whipped topping 

Instructions
SAUCE: Bring cherries, sugar, juice and 1/3 cup water to a boil in a medium saucepan over medium-high heat stirring often. Stir 1/4 cup water and cornstarch in a small bowl until smooth. Stir into the boiling cherry mixture. Return to a boil stirring constantly. Cook until thickened (about 1 minute). Remove from heat and stir in lemon juice.
 
CREPES: In medium-size bowl, whisk eggs, milk, vanilla/almond extract, cornstarch, flour, oil, sugar, baking powder, salt and spice. Refrigerate 20 minutes and stir again. Heat an 8-inch nonstick skillet over medium-high heat until hot. With ladle, add 2 tablespoons batter to skillet. Tilt and rotate pan to coat pan with thin layer or crepe batter. Cook 30 seconds 1-2 minutes until crepe is browned on bottom and dry on edge. Lift with a silicone spatula and flip over. Cook 15-30 seconds, then transfer to a sheet of parchment or waxed paper. Repeat, stacking crepes with paper in between. (Crepes can be wrapped and frozen for up to 1 month if desired).
 
FILLING: Beat cream cheese and mascarpone with sugar until smooth. Drop 2 Tablespoons onto center of prepared crepe and roll like a burrito. Top generously with Cherry Sauce and a dollop of whipped topping. ENJOY!