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
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
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.
CHERRY BLOSSOM CREPES
These are called cherry blossom crepes as the food colouring gives it a pink tinge and the bean paste looks like the centre of the flower. if you cannot find the bean paste try recipe #108780 and make your own.
Provided by PinkCherryBlossom
Categories Dessert
Time 45m
Yield 10 crepes
Number Of Ingredients 8
Steps:
- mix the flour, water, sugar and salt in a bowl. Whisk until smooth then add a teaspoon of sunflower oil.
- mix the food colouring with the water and add to the mix little by little until you get a light pink colour.
- leave to stand for 30 minutes.
- heat a tablespoon of oil in a pan and add enough batter to make a 10cm crepe. cook on one side and turn to cook the other.
- leave to cool.
- form a dsp of paste into a ball and place in the centre of the crepe. fold in half and then half again.
- serve 2 per person with green or jasmine tea.
Nutrition Facts : Calories 47.1, Fat 0.1, Sodium 16.1, Carbohydrate 10, Fiber 0.3, Sugar 0.5, Protein 1.3
FLAMBEED CREPES WITH MASCARPONE AND CHERRIES
Provided by Anne Burrell
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the filling: In a small bowl, combine the mascarpone, chocolate chips, sugar, and pinch of cinnamon. Set aside. If making more than 2 hours ahead, reserve in the refrigerator but let come to room temperature before serving.
- For the sauce: In a small saucepan over medium heat, combine the cherries, sugar, lemon zest and juice, and a splash of water. Cook until the cherries have let off their juices and the flavor has concentrated, 10 to 12 minutes. When done, the cherries should be very sweet and the juice should be syrupy. Turn off the heat and set aside.
- 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.
- Heat the pan with the cherry sauce over medium heat until it just begins to bubble. Be careful not to burn the sauce. Pour the kirsch into a measuring cup with a spout and carefully pour into the cherry sauce. Turn off the heat and carefully light the sauce using a long lighter. Allow the flames to burn off.
- To serve, arrange 2 crepe triangles on each serving plate and spoon the warm flambeed cherries over the top.
- Sa- weeeeeet!
- 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. Yield: 18 crepes
CHERRY CHOCOLATE CREPES
Steps:
- In a small bowl, beat the cream cheese, sour cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread about 3 tablespoons over each crepe to within 1/2 in. of edges and roll up., Arrange in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 5-7 minutes or until warm. To serve, top each crepe with 1/4 cup pie filling and drizzle with 1-1/2 teaspoons chocolate syrup.
Nutrition Facts : Calories 256 calories, Fat 9g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 222mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.
CHERRY BLOSSOM COOKIES
Simple sugar cookies serve as the canvas for these elegant "cherry blossoms." Use pink royal icing to create the "petals" and brown luster dust to form the "branches."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16
Number Of Ingredients 14
Steps:
- Sugar Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium-high speed until light and fluffy. Add vanilla, egg, and brandy and continue beating until well combined. Reduce speed to low and add flour mixture, beating until just combined. Shape dough into a disk, wrap in plastic, and refrigerate until firm, at least 45 minutes and up to overnight.
- Preheat oven to 350 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out dough to 1/4 inch thick. Use a 2 5/8-inch square cutter to cut out squares. Reroll scraps once (you should have about 16 cookies). Transfer to prepared sheets, spaced about 1 inch apart. Refrigerate at least 1 hour. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks and let cool completely.
- Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment, beat egg whites on medium speed until frothy. Reduce speed to low and add confectioners' sugar, 1/4 cup at a time, increasing speed to medium-high between each addition, until mixture has consistency of shampoo. Add lemon juice. Tint with pink food color until desired shade is reached. Transfer mixture to a shallow bowl. If not using immediately, icing can be stored at room temperature, with plastic wrap pressed directly on surface, up to 2 days, or in refrigerator, well wrapped in plastic, up to 3 days. Bring to room temperature before using.
- Working with one cookie at a time, dip cookie top-side down in icing to completely coat surface, allowing excess glaze to drip back into bowl. Invert cookie and clean edges with your finger, if desired. Transfer to a wire rack or baking sheet and let stand at room temperature until completely dry, at least 12 hours and up to overnight. Reserve remaining icing for decorations, at room temperature, with plastic wrap pressed directly on surface, or in refrigerator, well wrapped in plastic. Bring to room temperature before using.
- Stir additional confectioners' sugar into icing until it has consistency of toothpaste. Divide mixture into 3 portions and tint with pink food color until 3 desired shades are reached. Transfer each color to a piping bag fitted with a small plain round or star tip (such as Ateco #2, #3, or #13).
- Place luster dust in a small bowl. Stir in vodka, a little at a time, until mixture has consistency of thick watercolor paint. Using a small food-safe paintbrush, paint a tree branch design on surface of each cookie. Using the 3 shades of pink icing, pipe small blossoms on branches. Let stand at room temperature until completely dry, about 4 hours. Cookies can be stored in an airtight container at room temperature up to 3 days.
VEGETARIAN CREPES WITH "CREAM FILLING" AND SWEET CHERRY SAUCE
These are wonderful for a light breakfast or for a dessert.
Provided by JCHONEY35
Categories Breakfast and Brunch Crepes
Time 2h22m
Yield 12
Number Of Ingredients 14
Steps:
- Beat soy milk, water, dairy-free margarine, maple syrup, 1 tablespoon sugar, and salt in a large bowl with an electric mixer. Beat in flour until batter is smooth. Cover bowl and refrigerate for 2 hours.
- Spray a small nonstick skillet or crepe pan with cooking spray; place over medium-high heat. Pour in 1/4 cup batter and swirl it around to cover the bottom of the skillet. Cook until golden brown, about 1 minute per side. Transfer to a plate. Repeat with remaining batter.
- Combine dairy-free cream cheese, 3/4 cup sugar, lemon zest, and lemon juice in a bowl; beat with an electric mixer until smooth and creamy.
- Combine maraschino cherries, 1/2 cup sugar, and cornstarch in a small saucepan over medium heat. Cook and stir until sugar melts and sauce thickens, about 5 minutes. Let cool.
- Fill crepes with cream filling; drizzle cherry sauce on top.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 47.8 g, Fat 7.3 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 167.9 mg, Sugar 24.3 g
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.
CHERRY BLOSSOM CAKE
This beautiful cake is an ode to spring, with piped buttercream icing showing the loveliness of a cherry tree coming into bloom.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 two-layer nine-inch round cake
Number Of Ingredients 4
Steps:
- Trim the top of the cake with a long serrated knife to make the surface level. Using a ruler as a guide, insert toothpicks or wooden skewers into the sides of the cake at 2-inch intervals to mark two equal layers. Rest the serrated knife on the toothpicks, and halve the cake horizontally using a sawing motion. Carefully slide the top cake layer onto a cardboard round, and set it aside.
- With a small offset spatula, spread top of bottom cake layer with 1 1/4 cups frosting; carefully slide the second cake layer back on top of the first cake layer.
- Gently brush away loose crumbs from top and sides of cake with a pastry brush. With the offset spatula, spread about 1 1/2 cups frosting over top and sides of cake to form a crumb coat. Refrigerate cake until frosting is firm, about 15 minutes.
- With a large offset spatula, spread about 2 more cups frosting over top and sides to form a second coat. Smooth top and remove excess frosting with the large offset spatula. Smooth sides with a bench scraper. Return cake to refrigerator, and chill until second coat is firm, about 15 minutes.
- Tint 1 1/2 cups frosting pale pink (for flowers and buds). Tint 1/2 cup frosting a darker pink (for more flowers and buds). Tint 1/2 cup chocolate brown (for branches), and 1/2 cup green (for leaves). Tint 1/4 cup yellow (for dots). Set aside.
- Using a toothpick or wooden skewer, mark a pattern on the frosting to serve as a guideline for piping branches.
- Decorate cake: Pipe thin branches using brown frosting and a #2 tip. With pink frosting and the #102 petal tip, make basic petals: Hold the bag at a 45 degree angle to the cake, with the tip's wide end down and narrow end pointed away and slightly to the left. Move the tip forward 1/8 inch and back again while you pivot the narrow end to the right. Make five or six petals, turning the cake as you go. Switch to yellow frosting and the #2 tip to pipe dots in the bloom's center. With pink frosting and the #102 petal tip, pipe two small overlapping petals on the branch for a closed blossom. With green frosting and the #3 round tip, pipe a dot, pulling upward, to make a bud; connect to branch with brown frosting. With the #349 tip, pipe tiny green leaves.
- Refrigerate cake until ready to serve. Let stand at room temperature 20 minutes before serving. Slice into wedges: To avoid crumbs on surface, make each cut with one downward motion, pulling knife back toward you (not upward) and wiping knife clean after each cut.
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ABSOLUTE BEST CHERRY CREPES RECIPE EVER! | ALL SHE COOKS
From allshecooks.com
4.7/5 (9)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.
CREPES WITH CHERRY FILLING - STEMILT
From stemilt.com
3.8/5 (37)Total Time 40 minsCategory Breakfast", " DessertCalories 271 per serving
- Put all of the ingredients except the butter in a blender or food processor and puree until smooth. Add the butter and puree briefly again. Pour the batter into a large measuring cup or pitcher (or just use the blender container) and let sit for 30 minutes.
- When you are ready to cook the crepes, heat an 8 or 9 inch nonstick skillet or crepe pan over medium heat. Rub a little butter in the pan with a paper towel and then ladle a scoop of batter into the pan. Immediately tilt and twirl the pan to spread the batter evenly around the bottom of the pan. Crepes should be thin, so getting the right amount may take some practice. Expect a "mistake" crepe or two to begin.
- Cook the crepes until almost done on one side, then carefully flip to cook the other side until the crepe is a light golden brown. Slide the crepe out of the pan onto a plate, placing wax paper between crepes as you build the stack. Add butter to the pan for each crepe. The crepes can be used right away, or refrigerated overnight.
- For the cherry filling, put cherries in a bowl with lemon juice and sugar, stirring together until all the cherries are coated with lemon juice and the sugar is mostly dissolved. In a separate small bowl, mix the cornstarch and water until the cornstarch is dissolved and the mixture resembles a watery paste.
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