The perfectly balanced sweetness of the cherries with the delicate crepes makes for a delightful breakfast or brunch treat.
1 cup all-purpose flour
1 tablespoon sugar
4 eggs
1 1/2 cup milk
2 tablespoons oil
Tart Cherry Sauce
2 cups frozen or fresh tart cherries
1/2 cup sugar
1 tablespoon cornstarch
Put all ingredients in a blender and blend until smooth.
Lightly oil an 8-inch frying pan over medium heat, pour about 2 tablespoons of batter in pan and swirl to coat bottom of the pan. When the top of the crepe is dry, flip and cook for 45 seconds. Crepes should be very thin. Keep warm in oven, cover with another plate.
For Sauce: Combine ingredients and heat over medium high heat, stirring until sugar melts and sauce thickens. Fold crepes in half and in half again to form triangles. Place 2 on a plate and ladle sauce in the center. Dust with confectioners' sugar around the edges and serve.
NOTE: Blueberries or raspberries may be substituted for the cherries. For a gourmet touch, add 2 tablespoons of cherry liqueur to the sauce before serving.
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