Vegetarian Crepes With Cream Filling And Sweet Cherry Sauce Recipes

Steps:

• CREPES FILLING: Beat cream cheese and mascarpone with splenda until smooth.
• Drop heaping Tablespoon onto center of prepared crepe and roll like a burrito.
• Heat oil on medium heat and cook crepes for 3-4 minutes. Transfer to a plate.
• SAUCE: Bring cherries, sugar, cranberry juice and 1/3 cup water to a boil in a medium saucepan over medium-high heat stirring often.
• Stir 1/4 cup water and cornstarch in a small bowl until smooth. Stir into the boiling cherry mixture. Return to a boil stirring constantly.
• Cook until thickened (about 1 minute) Remove from heat and stir in lemon juice.
• Top cream filled crepes with Cherry Sauce and a dollop (1 Tbls) of Whipped Topping on each crepe.

Steps:

• In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months., Pipe filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center. Drizzle with fudge topping and garnish with whipped topping. Serve immediately.