Breakfast (chocolate-cherry cream crepes)

By Skookum13

Ingredients

• 1 1/4 cups milk
• 3 eggs
• 2 T butter, melted
• 3/4 cup all-purpose flour
• 1 T sugar
• 1/4 t salt
• 1 package (8 oz) cream cheese,softened
• 1/2 cup confectioner sugar
• 1 t vanilla extract
• 1 can (21oz) cherry pie filling
• Chocolate fudge ice cream topping and whipped topping

Details

Servings 8

Preparation

Step 1

In a large mixing bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt, add to egg mixture. Cover and refrigerate for 1 hour.

Filling: In a small mixing bowl, beat cream cheese until smooth. Beat in the sugar and vanilla until smooth. set aside.
Heat a lightly greased 8 inch non stick skillet, pour 2 T batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry, turn and cook 15-20 sec.
Remove to a wire rack. Repeat with remaining batter, greased skillet as needed.
Stack crepes with wax paper between
Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months.
Pipe filling onto the center of each crepe. Top with 2 T pie filling.
Fold side edges of crepe to the center
Drizzle with fudge topping and garnish with whipped topping. Serve immediately.