Recipe: Bavarian Crepes with Cherry Filling for Thea

BAVARIAN CREPES

CREPE BATTER:
2 eggs
1 cup buttermilk
3/4 cup flour
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons butter, melted
CHERRY FILLING:
2 cans (16 oz. each) sweet dark pitted cherries
1 cup powdered sugar
2 tablespoons cornstarch
1/2 cup almond flavored liqueur
1 cup sour cream
1 oz. semisweet chocolate, grated
TO SERVE:
1 cup sour cream
1 oz. semisweet chocolate, grated

In a medium bowl, beat eggs slightly. Add buttermilk. Beat with a whisk or with electric mixer on low speed until just blended.

Add flour, sugar and cocoa, beating with whisk or with electric mixer on medium speed until smooth. Beat in melted butter.

Let batter stand about 1/2 hour at room temperature. If kept longer before cooking, refrigerate. Stir batter with a spoon.

Cook crepes on upside down crepe griddle or in traditional crepe or omelet pan. As each crepe is cooked, stack in a covered dish or pan to keep warm and moist.

PREPARE CHERRY FILLING:
Drain cherries, reserving 1/3 cup juice.

In a 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