Cherries Crepe Souffle Recipes

GRAND MARNIER CREPE SOUFFLE

Steps:

• For the crepes: Preheat the oven to 400 degrees F.
• Whisk together the eggs, butter, heavy cream, sugar, orange liqueur and orange zest in a large mixing bowl. Whisk in both flours until incorporated and a pourable batter forms. Let the batter rest at least 10 minutes and up to 1 hour.
• Heat a 9-inch nonstick crepe pan over medium heat, then add a thin layer of batter (about 1 cup). Spread around the pan to cover. Cook until the top is dry and edges begin to curl up, about 1 minute. Flip and cook another minute. Repeat to make additional crepes using all the batter. Set aside.
• For the souffle batter: Combine the heavy cream, butter, orange liqueur, flour, brown sugar and orange zest in a small saucepan over low heat. Cook, stirring constantly, until thickened, about 5 minutes, then remove from the heat. Meanwhile, whisk the egg yolks in a medium bowl. Whisk the egg yolks into the warm mixture in a steady stream. Set aside.
• Place the egg whites in a stand mixer and beat to soft peaks using the whisk attachment. Fold the egg yolk mixture into the egg whites.
• Place a crepe on a parchment paper-lined rimmed sheet tray. Spoon a 4-ounce ladle of souffle batter in the middle. Fold in half, like a taco. Repeat with the remaining crepes and souffle batter. Bake until the souffle filling puffs up a little, 12 to 15 minutes.
• Dust with powdered sugar and sprinkle with orange zest.

BRANDIED CHERRY CREPES

Steps:

• In a medium saucepan, combine pie filling and brandy. Bring to a simmer over medium heat. Stir in butter 1 piece at a time until melted. Remove from heat. Set aside 6 cherries, for garnish.
• Divide the filling among the 6 crepes and roll or fold crepes. Top with a drizzle of chocolate syrup and garnish with a sprig of mint and reserved cherries.

CHERRY CHEESE BLINTZES

Steps:

• In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate., In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. , Place seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through., Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crepes.

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.

JACQUES PéPIN ORANGE SOUFFLé CRêPES RECIPE - (3.7/5)

Steps:

• Crêpes: Melt butter in a skillet While the butter is melting, combine flour, eggs, sugar, salt, and 1/4 cup milk. Whisk until smooth and thick. Add enough milk to make a thin batter. Add the melted butter. Ladle some of the batter into the skillet. Quickly turn the skillet to coat the pan with the batter. Cook for about 1 minute, at least on one side. When you see it is golden, flip it over to cook for a little bit longer. Remove from pan. Repeat for each crêpe. Soufflé Filling: Preheat oven to 375°F. Grease an ovenproof pan with butter then sprinkle with sugar and shake to cover butter. Whip eggs whites until firm peaks form. Add 1 cup sugar and orange zest to peaked whites and mix. Place crêpes on prepared baking dish and ladle filling onto each crêpe. Fold each crêpe once and dust with powdered sugar. Bake about 10 minutes. Dust lightly with more powdered sugar and drizzle lightly with Grand Marnier, if desired. Serve immediately.