Categories: Fruit Dessert

Ingredients

• 1 1/4 cups milk
• 1 cup all-purpose flour
• 1 egg 1 tsp. sugar
• 1 tsp. vanilla
• 1 tsp. cooking oil
• 1/4 tsp. baking powder
• 1 tsp. finely shredded orange peel
• 1/2 cup orange juice
• 1/2 cup white zinfandel wine
• 1/8 tsp. ground nutmeg
• 1 1/2 lb. dark sweet cherries, pitted (3 cups)
• 1 1/2 tsp. cornstarch
• 1 1/2 tsp. water

Directions

1. For crepes, combine milk, flour, egg, sugar, vanilla, oil, and baking powder in a blender. Cover; blend until smooth. Heat a nonstick (or well seasoned) lightly greased 6-inch skillet over medium-high heat. Remove from heat. Pour 2 Tbsp. of batter into the center of the skillet. Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook 1 minute or until light brown. Turn with a wide spatula; cook second side for 30 seconds. Turn onto a clean plate (browned side down); loosely cover while making remaining crepes.
2. For filling, stir together orange peel, orange juice, wine, and nutmeg in a large skillet. Add cherries, bring to boiling. Reduce heat; simmer, uncovered, 4 to 5 minutes or until cherries soften. Remove cherries with a slotted spoon; gently simmer liquid in skillet until reduced to 1//2 cup.
3. Stir together the cornstarch and the water. Stir cornstarch mixture into orange juice mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour sauce over fruit; stir gently to combine.
4. Spoon about 2 Tbsp. of the filling into center of each crepe; carefully roll up crepe. Repeat with remaining crepes and filling. Transfer to serving plates. Serve warm.

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