Cherry-filled Crêpes

Cherry-filled Crêpes Recipe from France

Region / culture: France | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Cherry-filled crêpes are a delightful and elegant dessert that combines the light and airy texture of crêpes with the sweet and tangy flavor of cherries. These delicious treats are perfect for a special occasion or a weekend brunch.

History

Crêpes have been enjoyed in various forms for centuries, with origins dating back to ancient Greece and Rome. The French are credited with popularizing the thin pancakes we know today as crêpes. The addition of cherries to crêpes likely originated in France, where cherries are a popular fruit in many desserts.

Ingredients

Crêpes

2 eggs
1 cup skim milk
0.5 tsp almond extract
0.5 cup cornstarch
0.5 cup flour
1 tbsp vegetable oil
2 tsp sugar
0.75 tsp baking powder
0.25 tsp salt
pinch ground allspice

Filling

0.67 cup pomegranate cherry juice
1 tbsp cornstarch
2 tsp sugar
2 bags (10 oz (283 g) each) frozen pitted sweet cherries or 1.25 lb (567 g) fresh sweet cherries, pitted

How to prepare

Crêpes

In a bowl, whisk together all of the ingredients.
Refrigerate the mixture for 20 minutes.
Stir the mixture.
Heat a skillet until it is hot.
Add 2 tbsp of the batter to the skillet. Tilt and rotate the pan to coat it evenly.
Cook for 30 seconds or until the crêpe is browned on the bottom and dry on the edges.
Flip the crêpe over and cook for an additional 5 seconds, then transfer it to a sheet of wax paper.
Repeat the process with the remaining batter.

Filling

In a saucepan, blend together the first 3 ingredients.
Cook the mixture until it thickens.
Stir in the cherries and heat for 5 minutes.
Place one crêpe on a plate.
Spoon 2 tbsp of the filling onto one quarter of the crêpe.
Fold the crêpe over, then fold it again to form a fan shape.
Repeat the process with the remaining crêpes.
Drizzle with additional sauce.

Variations

Try using different fruits such as strawberries, blueberries, or peaches in place of cherries for a different flavor profile.
Add a sprinkle of cinnamon or nutmeg to the crêpe batter for a warm and spicy twist.

Cooking Tips & Tricks

Make sure to refrigerate the crêpe batter for at least 20 minutes before cooking to allow the flavors to meld and the batter to thicken.

- Use a non-stick skillet and a small ladle or measuring cup to pour the batter into the pan for even cooking.

- Be patient when cooking the crêpes, as they cook quickly and should be flipped carefully to avoid tearing.

- The cherry filling can be made ahead of time and reheated before serving.

Serving Suggestions

Serve cherry-filled crêpes with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.

Cooking Techniques

The key to making perfect crêpes is to use a hot skillet and to swirl the batter quickly to coat the pan evenly. Be sure to cook the crêpes until they are lightly browned on the bottom before flipping.

Ingredient Substitutions

If you don't have almond extract, you can use vanilla extract or another flavoring of your choice. You can also use whole milk or a dairy-free alternative in place of skim milk.

Make Ahead Tips

You can make the crêpe batter and cherry filling ahead of time and store them in the refrigerator until ready to use. Cook the crêpes and assemble the dish just before serving.

Presentation Ideas

Arrange the cherry-filled crêpes on a platter and drizzle with additional cherry sauce for a beautiful and elegant presentation. Garnish with fresh mint leaves or a dusting of cocoa powder for a finishing touch.

Pairing Recommendations

Cherry-filled crêpes pair well with a glass of sparkling wine or a cup of hot tea for a sophisticated and indulgent dessert experience.

Storage and Reheating Instructions

Store any leftover cherry-filled crêpes in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or in a skillet until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of cherry-filled crêpes contains approximately 200 calories.

Carbohydrates

Each serving of cherry-filled crêpes contains approximately 30 grams of carbohydrates.

Fats

Each serving of cherry-filled crêpes contains approximately 3 grams of fat.

Proteins

Each serving of cherry-filled crêpes contains approximately 4 grams of protein.

Vitamins and minerals

Cherries are a good source of vitamin C and potassium, which are important for overall health and immune function.

Alergens

This recipe contains eggs, milk, and wheat, which are common allergens. It can be easily modified to accommodate dietary restrictions.

Summary

Cherry-filled crêpes are a delicious and relatively light dessert option, with a good balance of carbohydrates, fats, and proteins.

Summary

Cherry-filled crêpes are a delightful and elegant dessert that combines the light and airy texture of crêpes with the sweet and tangy flavor of cherries. With a few simple ingredients and some basic cooking techniques, you can create a delicious and impressive dish that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Cherry-filled Crêpes. It was a warm summer day and I was visiting my friend Anna, who was known for her delicious baking skills. As soon as I walked into her kitchen, I was greeted by the sweet aroma of cherries and vanilla.

Anna had a stack of delicate crêpes cooling on the counter, and she was meticulously spooning a luscious cherry filling onto each one. I couldn't help but watch in awe as she expertly folded the crêpes into perfect little packages.

"Would you like to try one?" Anna asked, holding out a plate of the cherry-filled crêpes. I eagerly accepted and took a bite. The combination of the tender crêpe and the tart cherry filling was absolutely heavenly.

"How did you learn to make these?" I asked, still savoring the flavors on my tongue.

Anna smiled and explained that the recipe had been passed down from her grandmother, who had learned it from a French friend many years ago. She then graciously offered to teach me how to make them myself.

Over the next few hours, Anna walked me through each step of the process, from making the batter for the crêpes to preparing the cherry filling. I watched closely as she demonstrated how to cook the crêpes just right, so they were thin and delicate.

As we enjoyed our cherry-filled crêpes together, I couldn't help but feel a sense of nostalgia for my own grandmother's cooking. She had always been my inspiration in the kitchen, and I knew that she would have loved this recipe as much as I did.

After saying goodbye to Anna, I couldn't wait to try making the cherry-filled crêpes on my own. I gathered all the ingredients I would need and set to work in my own kitchen, carefully following Anna's instructions.

The batter came together easily, and soon I was pouring it onto the hot griddle, swirling it around to form perfect circles. The scent of the cooking crêpes filled the air, making my mouth water in anticipation.

Once the crêpes were cooked, I spooned the cherry filling onto each one and folded them into neat little packages, just as Anna had shown me. I couldn't wait to taste the finished product.

As I took my first bite, memories flooded back to me of all the times I had spent in the kitchen with my grandmother, watching her cook and learning from her expertise. The sweet tang of the cherries combined with the delicate crêpes was like a taste of my childhood.

From that day on, cherry-filled crêpes became a staple in my cooking repertoire. I made them for family gatherings, dinner parties, and lazy Sunday brunches. Each time, they were met with rave reviews and requests for the recipe.

I often think back to that summer day at Anna's house, where I first discovered the magic of cherry-filled crêpes. It was a turning point in my culinary journey, inspiring me to continue learning new recipes and techniques from friends, family, and even strangers.

Now, as I pass on the recipe for cherry-filled crêpes to my own grandchildren, I hope that they will find as much joy and satisfaction in cooking as I have. And who knows, maybe one day they will share this recipe with their own friends and family, keeping the tradition alive for generations to come.