Cherry Stuffed Crepes

Cherry Stuffed Crepes


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These stuffed cherry crepes will be a delightful international breakfast. With this original French-style crepes you can eat with a little cultural pizzazz.

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Time needed

20 min preparation

Serving Size / Yield

2-3 servings


  • 1 C. all-purpose flour
  • 1/4 C. confectioners' sugar
  • 2 eggs
  • 1 C. milk
  • 3 Tbs. butter, melted
  • 1 tsp. almond extract
  • 1/4 tsp. salt
  • 1/4 C. butter
  • 1/4 C. packed brown sugar
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 C. half and half cream
  • 2 1/2 C. cherries
  • 1 1/2 C. whipped heavy cream
  • 1 pinch ground cinnamon

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Begin by sifting the flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt and beat until smooth and clump free.  Heat a lightly greased 6-inch skillet and add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turns and browns the other side. Repeat process with remaining batter, grease skillet as needed. Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the cherries at a time to skillet; cook for 2-3 minute. Remove from heat and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon. Serve up on a plate and enjoy. 

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