Brandied Cherry Crepes Recipes

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.

CHERRY CREPES JUBILEE

Steps:

• Filling:.
• Combine sugar and flour, add milk and cook stirring until thickened and bubbly. Cook and stir 2 minutes more. Beat eggs and egg yolks slightly. Stir a small amount of the hot mixture into the beaten eggs then return all to the custard mixture. Cook and stir just until boiling. Remove from heat. Beat smooth and stir in the remaining ingredients. Cover with wax paper and let cool.
• Brandied Cherry Sauce:.
• Combine ingredients and heat over low heat. Keep warm.
• Crepes:.
• Beat eggs to blend. Add milk, melted butter, and flour. Beat till smooth. Lightly grease an 8 inch skillet. Heat the skillet. Remove from heat and pour in about 3 tablespoons of crepe batter. Swirl the pan to distribute the batter evenly into a thin smooth circle. Return skillet to heat and cook crepe on one side only. Flip cooked crepe onto a sheet of wax paper. From this point on always place 2 thicknesses of wax paper between each crepe to prevent form sticking and tearing.
• When ready to serve, fill crepes with custard and roll. Place seam side down in an oven proof baking dish. Pat a little butter on top of each crepe and warm in a 350 degree oven. Heat cherry mixture. Heat some additional brandy, flame and pour into cherry mixture. Pour some of the cherry mixture over each crepe to serve.

FRESH CHERRY JUBILEE CREPES

Steps:

• In a large sauce pan, over medium heat, melt the butter. Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves. Add the cherries, orange juice and orange zest. Saute for 2 to 3 minutes. In a small cup, stir the cornstarch and water together, for a slurry. Stir the slurry into the cherry mixture and cook for 1 minute. Remove the pan from the heat and pour the brandy over the cherries. Place the pan back on the heat and carefully shake the pan several times to ignite the pan. If the pan does not light use a match to flame the cherries.
• put 2 tbsp ice cream on one end of each crepe,fold into quarters, or roll.
• top with sauce.