Cherries Royale Crepes Recipes

CREPES WITH CHERRIES AND MASCARPONE CREAM

Steps:

• 1. In a medium sized mixing bowl, combine flour, water, milk, eggs, melted butter, salt and sugar by whisking until well combined.
• 2. Allow mixture to rest for 20 minutes.
• 3. Heat a 9 inch non stick pan up, with heat on Medium to low. Add 1/4 tsp butter to the pan. When the butter turns brown it is ready to cook the crepes.
• 4. Use a ladle to scoop, one scoop of crepe mixture on the pan. Immediately, roll the pan around so the crepe batter fully covers the bottom of the pan, continue to roll the pan around until the crepe mixture is just set. Allow to cook for about 1 min and 30 seconds.
• 5. Using a plastic pancake spatula, loosen the edges of the crepe all the way around before scooping and flipping the crepe onto the other side. I sometimes have to use a rubber scraper and a pancake spatula together to make this work.
• 6. Allow the crepe to cook an additional minute to minute and a half on the other side.
• 7. Add wax paper to a plate, and then slide the crepe off on to the crepe
• 8. This recipe makes about 12 crepes
• 9. Repeat steps 3-7 for the remaining batter.
• Lay the crepe out on a plate.
• Add the fillings about 1 inch from one side of the crepe rather than in the middle.
• Add 1 ½ Tsp of Mascarpone Cream to the crepe in a line.
• Sprinkle ¼ cup of sliced pitted cherries over the top of the cream.
• Sprinkle 1 tsp of brown sugar over the Cherries.
• Roll the crepe starting with the side with the filling.
• Garnish with more Mascarpone cream, powdered sugar, and more cherries.
• Enjoy

CHERRIES CREPE SOUFFLE

Steps:

• To make the crepes: In a small saucepan on medium-low heat, cook 1/2 stick of butter until it slightly brown. In a standing mixer, put in flour, eggs, egg yolk, milk and 3 tablespoons kirsch, beat well on medium speed until just combined. Strain mixture through a fine strainer. Add the brown butter to this mixture, combine well and leave it to rest in the refrigerator for 2 hours. In a preheated 8-inch skillet, brush with a little melted butter and pour in 1/4 cup of crepe batter. Swirl the skillet around and coat it well with batter and pour excess back into batter mixture. Cook crepes until lightly brown, about 1 to 2 minutes per side. Hold aside at room temperature
• To make the crepe filling: In a standing mixer, cream 1 stick of butter with confectioners sugar on medium speed until well combined. Add 2 tablespoons kirsch, mix for another 30 seconds. Transfer to a bowl and keep in refrigerator.
• In a medium skillet, melt remaining 1/2 stick of butter on medium heat and cook remaining 2 cups of cherries, coat well with butter. Add 1/4 cup sugar and cook, until slightly soft, about 2 to 5 minutes depending on cherry size. Then add 2 tablespoons of kirsch, remove the skillet from the stove top and ignite to flambe the cherries. Allow the flame to burn out the alcohol.
• Preheat oven to 170 degrees F. Spread each crepe with a tablespoon of crepe filling. Roll the crepe and sides in like a spring roll. Place 2 crepes in the middle of each serving plate, warm in oven for 5 minutes. To serve, garnish with some of the cooked cherries and a scoop of the Cherry Sorbet.
• In a medium saucepan, combine cherries with water and lemon, bring to a boil and simmer on low heat for 10 minutes. Add sugar, stir to dissolve and cook for another 15 minutes. Then add the corn syrup and allow to cool before pouring mixture into the ice cream machine. In the machine, bring mixture to soft to firm consistency and keep in freezer.

CHERRIES JUBILEE CREPES

Steps:

• For crepes, blend all ingredients until smooth.
• Refrigerate at least 2 hours or overnight.
• Heat a 7 or 8" skillet.
• Brush with butter.
• Pour a scan 1/4 cup batter into the pan.
• Tilt pan to coat evenly.
• Cook over medium heat until golden.
• Turn crepe and cook the other side.
• Turn crepe out on plate, keep warm.
• Repeat.
• For filling, beat cream cheese, 1 tablespoon brandy and powdered sugar until soft and creamy.
• Spread 1 tablespoon of this mixture on each crepe.
• Roll up crepes or fold into quarters.
• For sauce, drain cherries, reserving the syrup.
• Combine syrup, nutmeg and cornstarch.
• Heat to boiling, stirring constantly, until mixture is clear and thickened.
• Remove from heat, stir in lemon juice and cherries.
• Heat 1/4 cup brandy in small saucepan.
• Ignite and pour over cherry mixture.
• Spoon cherries and sauce over crepes.

CHERRIES ROYALE - MAGIC PAN RECIPE

Steps:

• Sift flour and salt together into mixing bowl. Mix thoroughly with eggs to form a thick paste. Gradually add milk, whisk until smooth-DO NOT OVER BEAT. Batter will have the consistency of thick cream. Cover bowl and refrigerate 2 hours or more (overnight.) Brush a hot crepe pan, 6½ to 7 inches in diameter, with butter or oil. Pour in 1½ to 2 Tbsp batter, tipping pan to coat it with a thin layer. When edge of crepe starts to brown, turn crepe and brown other side. Repeat process, adding oil or butter as needed. If you over beat the batter, it became foamy and if you cooked crepes with foamy batter you ended up with lots of tiny air holes in the crepes. Also, after the batter was strained it was to sit in the walk-in for several hours so that all the air would rise to the top and be eliminated. You're correct-it was strained to assure no lumps. Prepare Filling by beating cheese with sour cream. Mix in sugar, lemon juice and almond extract to blend thoroughly. Chill Prepare sauce by measuring cherry syrup and adding enough water to make 1 cup. Combine with sugar and lemon juice, bring to a simmer over medium heat. Mix cornstarch with ¼ cup water. Stir cornstarch mixture into simmering syrup mixture. Cook and stir about 5 minutes until smooth and slightly thickened. Stir in cherries, brandy, and almond extract; remove from heat and set aside. Spread about 2 tsp filling on half of each crepe. Fold each in half, then in half again to form a triangle. Place on lightly buttered baking sheet; heat 3-4 minutes in a 350º F oven just to heat through. (You can also microwave these for 22 seconds.) Place 2 filled crepes overlapping slightly on warmed individual serving plate. Spoon hot cherry mixture-if necessary, reheat slowly, stirring gently- over each serving. Sprinkle with almonds. Serve immediately.