Crepes are very easy and fun to make. They're also so versatile. You could have them for a meal or for dessert.
Of course, dessert is my favorite and this recipe is delicious! I found it written on an index card in my recipe box so I don't know where it originally came from. It could have been from a Taste of Home magazine since they have fabulous recipes.Crepes
4 eggs
1 1/2 cups milk
1 1/2 teaspoon sugar
1/8 teaspoon salt
1 cup flour
butter, softened
In a bowl, whisk eggs, milk, sugar and salt. Add flour; beat until smooth. Let stand for 30 minutes. Melt 1 Tablespoon butter in 8" skillet. Pour just enough batter in pan to cover bottom - lift and turn the pan to cover the bottom. Cook until lightly browned; turn and brown other side. The first one usually doesn't turn out the best, expect that. Remove to a wire rack; cover with a paper towel. Once they're cool, I piled them up in a gallon baggie and put them in the refrigerator to enjoy over the next few days.
Filling:
2 pkgs. (3 oz. each) cream cheese softened
1/4 cup sour cream
2 Tablespoon sugar
1/4 teaspoon cinnamon
Beat until smooth. Spoon 2 Tablespoons down the center of each crepe; roll up. Heat cherry pie filling in microwave and serve over crepes. If you think it would be wonderful with the cherry pie filling inside the crepe, you want to be careful not to overdo it. My taste testers thought they wanted a LOT of cherries inside and couldn't even eat one crepe dessert. I made mine like in the picture and I might have had two.
