CHERRIES ROYALE CREPES
Sweet crepes covered with cherries jubilee - an impressive dish for any occasion!
Provided by Melanie Campbell @RossCampbell
Categories Other Breakfast
Number Of Ingredients 14
Steps:
- Crepes: Beat cottage cheese until creamy. Add eggs, sugar, lemon juice, and salt. Add flour until batter is thickened (a little looser than pancake batter). Refrigerate until ready to use.
- Topping: Drain cherries, reserving the syrup. Set cherries aside. Combine sugar, cornstarch, cherry syrup and water. Heat until thickened, stirring often. Allow to bubble for 1 minute. Add the cherries. If mixture is too thick, a more water.
- Filling: Combine cream cheese, sugar, milk, and vanilla, and sour cream. Mix well.
- Using butter and oil in pan, prepare crepes. Put a crepe on a plate. Place filling in center of crepe. Fold sides over. Top with cherries. Serve with additional dollop of sour cream.
CHOCOLATE CHERRY CREPES
One of the reasons that we love this impressive-looking recipe is that it's easy to make. We prepare the crepes and filling in advance, and assemble them and add the topping just before serving. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth. , Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between., For the filling, in a mixing bowl, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds.
Nutrition Facts : Calories 433 calories, Fat 28g fat (14g saturated fat), Cholesterol 139mg cholesterol, Sodium 108mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE-CHERRY CREAM CREPES
My 17-year old son calls me a gourmet cook whenever I make his favorite crepes. Sometimes, for a change, I substitute apple pie filling for the cherries and top the golden crepes with warm caramel sauce.
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside., 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, greasing skillet as needed. Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months., Pipe filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center. Drizzle with fudge topping and garnish with whipped topping. Serve immediately.
Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 124mg cholesterol, Sodium 243mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 7g protein.
CHERRIES JUBILEE CREPES
Make and share this Cherries Jubilee Crepes recipe from Food.com.
Provided by Dona England
Categories Breakfast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 523, Fat 28.2, SaturatedFat 15.9, Cholesterol 171.3, Sodium 570.8, Carbohydrate 48.7, Fiber 2.3, Sugar 27.5, Protein 10.8
CREPES WITH MASCARPONE AND CHERRIES
Steps:
- In a small bowl combine the mascarpone, chocolate chips, 1/2 cup sugar and a pinch of cinnamon. Set aside. If making more than 2 hours ahead reserve in the refrigerator but let come to room temperature before serving. In a small saucepan over medium heat, combine the cherries, remaining 3/4 cup sugar, lemon zest and juice and a splash of water. Cook until the cherries have let off their juice and the flavor has concentrated, about 10 to 12 minutes. When done the cherries should be very sweet and the juice should be syrupy.
- To assemble:
- Schmear some of the mascarpone/chocolate mixture, about 1/4-inch thick, onto the lower half of a crepe. Fold the top half over the bottom to create a perfect half circle and press to secure. Fold the crepe in half again, to create a loose triangle. Repeat this process with remaining 7 crepes. To serve, arrange 2 triangles on each serving plate and spoon the stewed cherries over the tops.
- Batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.
- Crepes:
- Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
- Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
- When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.
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.
CREPE PARMENTIER ROYALE
Steps:
- In a bowl place the egg yolks and vinegar over a medium saucepan of simmering water, whisking yolks and vinegar constantly. When reached a ribbon pattern consistency while continuing to whisk, remove from the heat. Whisk in melted butter slowly and season with salt and lemon juice.;
- Crepe Parmentier:
- In a mixing bowl, combine potato puree, flour, cream, eggs, and salt and mix well. Pass through a fine sieve to ensure there are no lumps. Heat 4 roesti pans with a teaspoon of oil in each. Spoon the mixture evenly into each pan once hot. Cook until edges become golden brown. Take the pans off the heat and place into a hot oven. Bake for about 8 to10 minutes and then finish under the salamander to get an even golden color.
- Serve with Hollandaise sauce.
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.
CHERRY CREPES
These are almost fat-free, and low calorie, high in fiber. A great alternative to traditional crepes! These can be frozen for up to six months, stacked between wax paper, and sealed in freezer bags.
Provided by KittyKitty
Categories Breakfast
Time 30m
Yield 8 cherry crepes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flours and salt into a bowl, adding any bran left in the sieve, to the bowl at the end.
- Make a well in the center of the flour and add the egg white. Gradually beat in the milk and 2/3 cup water, whising hard until all liquid is incorporated and the batter is smooth and bubbly.
- Heat a nonstick pan with a small amount of oil until the pan is very hot. Pour in just ehough batter to coer the bottom of the pan, swirling the pan to cover the bottom evenly.
- Cook until the crepe is set and golden and then turn to cook the other side. Remove to a sheet of absorbent paper and cook the remaining batter, makes about 8 crepes.
- Drain the cherries, reserving the juice. Blend about 2 tbls. of the juice with the arrowroot in a saucepan. Stir in the rest of the juice. Heat gently, stirring , until boiling. Stir over medium heat for about 2 minutes, until thickened and clear.
- Add the cherries and stir until thoroughly heated. Spoon the cherries into the crepes and fold into quarters.
Nutrition Facts : Calories 132.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.8, Sodium 77.7, Carbohydrate 26, Fiber 2.3, Sugar 0.2, Protein 6.2
CHERRY CREPES JUBILEE
Make and share this Cherry Crepes Jubilee recipe from Food.com.
Provided by Chihuahua Girl
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 632.5, Fat 24.7, SaturatedFat 10.9, Cholesterol 210.6, Sodium 177.8, Carbohydrate 87.8, Fiber 2.7, Sugar 34.4, Protein 12.3
CHERRIES ROYALE - MAGIC PAN RECIPE
Provided by á-3862
Number Of Ingredients 24
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.
More about "cherries royale crepes recipes"
ABSOLUTE BEST CHERRY CREPES RECIPE EVER! | ALL SHE COOKS
From allshecooks.com
4.7/5 (10)Total Time 30 minsCategory BreakfastCalories 261 per serving
- Slowly add in water so mixture is smooth. Add in sugar and salt and then mix in the melted butter, ensuring that batter is as smooth as possible.
- Heat skillet over medium low heat and spray lightly with cooking spray. Pour out a small amount of batter and spread it around with a wooden spoon or spatula. You want the crepes to be thin.
- Lightly cook on each side. The crepe is ready to flip when the top starts to cook (similar to a pancake), and a spatula can slide under the crepe easily.
CHERRY AND CREAM CHEESE CREPES - HOME COOKING …
From homecookingadventure.com
5/5 (1)Total Time 50 minsCategory DessertCalories 345 per serving
CHERRY CREPES WITH WHIPPED MAPLE MASCARPONE [G.F.]
From sugarlovespices.com
EASY & AMAZING CREPES WITH RIPE CHERRIES AND CREAM
From sweetsavorysour.com
CREPES WITH CHERRY FILLING - STEMILT
From stemilt.com
CHERRY CHEESECAKE CREPES RECIPE - THE RECIPE REBEL
From thereciperebel.com
CHERRY VANILLA CREPES | FOOD REVOLUTION NETWORK
From foodrevolution.org
CHERRIES ROYALE CREPES MAGIC PAN | CATRIONA | COPY ME THAT
CREPES WITH CHERRIES AND BERRIES IN RED WINE SAUCE
From christinacooks.com
CHERRY CREPES WITH FRESH BING CHERRY SYURP ~ MACHEESEMO
From macheesmo.com
CREPES: CHERRIES & CHEESE | THE PALM SOUTH BEACH DIET BLOG
From palm.southbeachdiet.com
You'll also love