To make the crepe
batter, whisk together the flour, egg and milk until
smooth. Cover and set aside for 30 minutes.
For the
filling, pit the cherries and halve or quarter them
if they are large. Stir the icing sugar into the
yogurt.
Brush a 15cm/6in non-stick crepe pan very
lightly with oil and heat until hot.
Whisk the batter well
and thin it with a little milk if it is too thick.
Pour one eighth of the batter into the hot pan and
swirl it around to cover the base. Cook for 1 to 2
minutes until golden underneath, then turn over and
cook the other side.
Turn the crepe out of the pan
and keep warm. Repeat with the remaining mixture
until you have 8 crepes, adding more oil as
necessary.
To serve, place a spoonful of sweetened
yogurt in the centre of each crepe and
top with a spoonful of cherries. Fold the crepe into
quarters and serve warm.
Desserts Recipes -
Black Cherry Crepes Recipe
