Ingredients

• 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.