Crepes with Cherry Filling

1. Put all of the ingredients except the butter in a blender or food processor and puree until smooth.
2. Add the butter and puree briefly again.
3. Pour the batter into a large measuring cup or pitcher (or just use the blender container) and let sit for 30 minutes.
4. When you are ready to cook the crepes, heat an 8 or 9 inch nonstick skillet or crepe pan over medium heat.
5. Rub a little butter in the pan with a paper towel and then ladle a scoop of batter into the pan.
6. Immediately tilt and twirl the pan to spread the batter evenly around the bottom of the pan. Crepes should be thin, so getting the right amount may take some practice. (Expect a "mistake" crepe or two to begin).
7. Cook the crepes until almost done on one side, then carefully flip to cook the other side until the crepe is a light golden brown.
8. Slide the crepe out of the pan onto a plate, placing wax paper between crepes as you build the stack.
9. Add butter to the pan for each crepe. The crepes can be used right away, or refrigerated overnight.

For the cherry filling:

1. Put cherries in a bowl with lemon juice and sugar, stirring together until all the cherries are coated with lemon juice and the sugar is mostly dissolved.
2. In a separate small bowl, mix the cornstarch and water until the cornstarch is dissolved and the mixture resembles a watery paste.
3. In a heavy saucepan, bring the fruit mixture to a boil, and then immediately reduce the heat to a simmer.
4. Stir in the cornstarch mixture, and simmer for another 5 or 6 minutes.
5. Fill crepes with the warm cherry mixture, wrap and top with sliced almonds and a dusting of confectioners sugar, if desired.