Enjoy this recipe with a glass of Moscato!

Chocolate-Cherry Cream Cheese Crepes

Ingredients

1-1/4 cups milk
3 eggs
2 tablespoons butter, melted
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 — 8 oz. package cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 — 21 oz. can cherry pie filling
Chocolate fudge ice cream topping and whipped topping

Directions

~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 to 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.

~Makes eight servings.