For the batter:
Mix all the ingredients well in a blender and refrigerate for 1 hour.
For the filling:
In a large bowl, add the cream cheese, sugar and the cherries. Combine well and reserve.
Spray a frying pan with cooking spray. Pour 1/2 cup of batter into the pan and cook until firm (tan, not brown). Turn over and cook the other side. Transfer crepes to a large plate and repeat with remaining batter.
Fill the crepes with the cheese filling and fold as desired. Arrange on a serving platter and serve hot, with whip cream and chocolate powder.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Katherine Dabrowski, owner of Polka Restaurant, Los Angeles, CA
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