Crepes with Cherry Sauce

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: No-Bake Recipe
Difficulty: Medium

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  • For crepe:
  • 2/3 cup - flour
  • 3 eggs
  • 1 1/2 cups - milk
  • 2 tbsp - melted butter + extra for cooking
  • 1/2 tsp - salt
  • For filling and sauce:
  • 1 cup - cottage cheese
  • 1 cup - cream cheese
  • 1 tsp - vanilla essence
  • 500g - cherries, pitted
  • 3/4 cup - sugar

How to Make Crepes with Cherry Sauce

  • In a bowl, sift flour and salt.
  • Make a well in the centre and gradually whisk in the liquid ingredients (eggs, 2 tbsp melted butter, and milk) until a smooth batter is formed.
  • Cover and refrigerate for 2 hours.
  • Brush a 7-inch nonstick pan with butter and heat the pan on medium heat.
  • Pour 1/4 cup batter into it.
  • Tilt to spread the batter evenly.
  • Cook until the top is set and the bottom is browned slightly.
  • Loosen the crepe from the pan.
  • Invert and cook the other side for 30 seconds until slightly brown.
  • Cook the remaining crepes like this.
  • For filling:
  • Beat the cottage cheese, cream cheese, 1/4 cup sugar, and vanilla essence with a mixer until smooth.
  • Spread 1 tbsp of cheese mixture on each crepe.
  • Fold one side, then the opposite side, and roll up the crepe (like a spring roll).
  • For cherry sauce:
  • In a skillet, boil 2/3 cup of water and add the cherries. | | Reduce heat, cover, and cook until tender, for about 5 minutes.
  • Towards the last minute of cooking, add 1/2 cup of sugar.
  • Add the crepes to the cherry sauce in the skillet, and heat them through over low heat. Serve immediately.
  • To serve, place two crepes on a plate and spoon some cherry sauce over the crepes.