The Cookbook

Cherry Crepes

Basic Dessert Crepe

1 cup flour, sifted (I recommend Wondra brand)
1/4 tsp. salt
4 eggs
2 1/2 Tbsp.s melted butter
1 cup milk
1 tsp. sugar

Mix eggs, sugar and flour until lump-free. Add butter. Stir in milk a little at a time. Let batter rest an hour or more.

Put med. non-stick fry pan on med hi heat, spray w/ non stick spray. Pour or ladle about 1/3 cup in pan and swirl pan to coat. Cook until small bubbles form on top. Flip and cook other side until browned.
Stack between sheets of waxed paper.

Cherry Topping
2 15 oz. cans dark sweet pitted cherries
1 tsp. fresh orange zest
2 tsps. corn starch
2 Tbsps. cool water
liquor- almond, cherry or brandy or cognac to taste (about 2 Tablespoons.)

Drain juice from cherries into small sauce pan and place on med hi heat. Warm until small bubbles form, just below boil. Add orange zest. Stir cornstarch and water together in a small vessel until dissolved. Add to cherry "juice" and whisk until dissolved and juice thickens. Remove from heat and add liquor. Add cherries and warm through.


Cream Filling

Stir together:
1 cup sour cream
2 cups whipped heavy cream
2 tbsps. powdered sugar
1 tsp. vanilla extract

Assemble by filling each crepe with 1/3 cup of cream filling. Roll crepe into long filled cylinder or fold in quarters (like a crepe Suzette). Set two crepes per serving side by side and top center with warm cherry sauce. Place small dollop of cream on top and garnish with mint sprig or orange zest.




Notes:

I always double the recipe because I always serve it for guests. I don't see why you couldn't multiply the recipe as needed.

Individual components may be made ahead and assembled before serving or at buffet, (except for cherry sauce-if you make it ahead, you will have to re-warm it and add the alcohol at the end) so it's nice for dinner parties or buffets. Fresh cherries would be great in season. I have also used frozen cherries. Use 1/2 cup of cherry or Ocean Spray's Crancherry juice to sub for the "juice" (syrup) in canned cherries.

Flash McCord