Montmorency Tart Cherry French Crepes with Vanilla Cream White Sauce

Montmorency Cherry French Crepes With Vanilla Cream White Sauce

Serves two adults or three children

3 – 10 or 12-inch frozen pre-made crepes, unfrozen and refrigerated, each cut in half

1 can King Orchards Montmorency pie filling

2 teaspoons brandy

¼ cup spiced or mulled red wine

½ tsp ground clove

½ tsp ground coriander

White sauce: ½ cup each sour cream, heavy cream, and marshmallow ice cream sauce topping;

1 tsp Madagascar or Mexican vanilla, ½ tsp almond extract

Heat warming oven to 200 degrees F.

In a microwaveable bowl mix the pie filling with the brandy, spiced/mulled wine, clove and coriander until well blended with a spatula to avoid breaking the cherries.

Heat in microwave on high for 1 minute or until hot but not bubbling. Stir with spatula then set aside.

In a separate microwaveable bowl, mix all the ingredients for the white sauce until smooth and well blended.

Microwave for 20 seconds on high until warm and slightly runny. Stir to even out texture then set aside.

Carefully unwrap and lay out three crepe halves on a large microwaveable plate.

Microwave for 1 minute or until crepes are hot. 

Place one crepe in the middle of an oven compatible dinner or lunch plate, fill with hot cherry pie filling mixture, then roll carefully.

Complete two more crepes on either side of the middle crepe, then set in warming oven.

Microwave the other 3 crepe halves and make 3 more filled rolls, then place in the oven.

Stir the white sauce with the spatula, reheat for 15 seconds, and adjust sweetness if needed with marshmallow topping or honey.

Take plates with filled crepes out of warming oven and top with white sauce.

Add cookie sprinkles if desired and serve immediately.