MARCH 22ND: BAVARIAN CREPES

Bavarian Crepes

Crepe Batter:

2 eggs

1 c. buttermilk

¾ c. flour

2 Tbsp. sugar

2 Tbsp. unsweetened cocoa powder

2 Tbsp. butter, melted

Cherry Filling:

2 (16 oz.) cans sweet dark pitted cherries

1 c. powdered sugar

2 Tbsp. cornstarch

½ c. almond flavored liqueur

1 c. sour cream

1 oz. semisweet chocolate, grated

In medium bowl, beat eggs slightly. Add buttermilk. Beat with a whisk or electric mixer on LOW until just blended. Add flour, sugar and cocoa, beating with whisk or electric mixer on MEDIUM until smooth. Beat in melted butter. Let batter stand about ½ hour at room temperature. If kept longer before cooking, refrigerate. Stir batter with spoon. Cook crepes on upside down crepe griddle or in traditional crepe or omelet pan. As each crepe is cooked, stack in covered dish or pan to keep warm and moist. To prepare cherry filling: drain cherries, reserving 1/3 c. juice. In medium pan, combine powdered sugar and cornstarch. Stir in liqueur and reserved cherry juice. Add drained cherries. Stir constantly over moderate heat until slightly thickened. To serve: spoon onto warm cooked crepes. Fold sides over filling, envelope style. Spoon sour cream on top. Sprinkle with grated chocolate. Serve at once. Makes 14-16 servings.

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