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Cherry Crepes
Custard Sauce:
1/4 cup sugar
4 1/2 tsp. flour
1/8 tsp. salt
1 1/2 cups milk
1 egg yolk
2 teaspoons vanilla
Crepes:
2 large eggs
1 cup milk
1/3 cup water
2 tsp. vanilla
3 Tbsp. sugar
2 Tbsp. vegetable oil
1 cup flour
pinch of salt
Filling:
1 can cherry pie filling
Prepare crepes. Preheat a 10" non-stick skillet over medium-high heat. Place all ingredients in order listed in a blender. Blend until no lumps appear. Batter should be thin and pourable. Add a few tablespoons of water to thin if necessary. Adjust burner temperature to medium. Add 1 tsp. butter and 1 tsp. oil to pan and swirl or use a pastry brush to coat. Make test crepe by pouring 1/3 cup batter in the skillet and swirling to spread out, making a thin layer. (If you cannot cover the skillet bottom, batter is too thick. Add a little water to remaining batter to thin.) Cook until crepe surface no longer looks shiny (less than 1 minute). Slide or flip the crepe out onto a plate. Top surface will be cooked but not brown. Lower surface of crepe will be brown and is the "outside" of the finished crepe. Continue cooking crepes, re-coating skillet with butter and oil between crepes. (The butter is important for browning.) Cooked crepes may be stacked directly on each other. Properly cooked crepes will separate easily.
Prepare the sauce. In a 1 1/2 - 2 qt. heavy saucepan, stir together sugar, flour, nutmeg, and salt. Slowly add 1/4 cup milk and whisk until well combined. Add remaining milk and whisk to blend. Bring mixture to a simmer over medium-high heat stirring frequently (takes about 5 minutes). Continue to simmer, stirring constantly for 2-3 minutes until mixture thickens slightly. Beat egg yolk in a small bowl and add a little of the hot milk mixture to the egg yolk to equalize temperature. Add egg/milk mixture to remaining hot mixture in saucepan and cook one minute longer, stirring constantly. Remove from heat and stir in vanilla.
Assemble crepes. Spoon about 2-3 Tbsp. pie filling down the middle of each crepe and roll to enclose. Place two crepes on each dessert plate andspoon vanilla sauce over top.
Makes 8 crepes or 4 dessert servings.
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