Ingredients

CREPES
2 Eggs
1 cup skim Milk
1/2 tsp Vanilla essence
1/2 cup CornStarch
1/2 cup Flour
1 Tbsp Vegetable Oil
2 tsp Sugar
3/4th tsp Baking Powder
1/4th tsp salt
Pinch ground Allspice

FILLING
1 cup pomegranate cherry juice
2-3 Tbsps cornstarch
2 tsp Sugar
1 cup pitted/or otherwise sweet cherries

Method for Crepe
1) In a bowl, mix all the ingredients. Stir. Refrigerate for 20 mins.
2) Heat a non stick pan, Put 1 Tbsp oil. Add 2-3 Tbsps batter. Tilt & rotate the pan to coat. Cook 30 seconds or untill crepe is slightly browned & dry on edge. Flip over. Cook for some seconds more, then transfer to a sheet of wax paper. Repeat with the remaining Batter.

FILLING
In a Saucepan, blend three ingredients. Cook untill thickened. Stir in cherries, Heat for 4-5 mins. Place a crepe on a plate. Spoon 2 Tbsps filling on each quarter. Fold crepe over, then fold again to form fan shape. Drizzle with additional sauce.