Cherries Crepe Souffle

Name: Cherries Crepe Souffle
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 473 milliliters ripe cherries, pitted; 946 milliliters ripe cherries, pitted; 118 milliliters confectioners sugar; 1 Tbsp corn syrup; 2 larges eggs, plus 1 large egg yolk; 118 milliliters all-purpose flour; 1 lemon, juiced; 7 Tbsps kirsch or brandy; 59 milliliters sugar; 296 milliliters sugar; 16 Tbsps sticks unsalted butter at room temperature, plus additional for cooking crepes; 946 milliliters water; 237 milliliters whole milk

For $2.86 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 722 calories, 6g of protein, and 33g of fat each. Head to the store and pick up water, sugar, confectioners' sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. It is a good option if you're following a vegetarian diet.

Instructions

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.

Ingredients you will need

Egg Yolk

Butter

Crepes

Kirsch

All Purpose Flour

Egg

Milk

Equipment you will use

Sauce Pan

Sieve

Blender

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

Ingredients you will need

Butter

Crepes

Equipment you will use

Frying Pan

To make the crepe filling: In a standing mixer, cream 1 stick of butter with confectioners sugar on medium speed until well combined.

Ingredients you will need

Powdered Sugar

Butter

Cream

Equipment you will use

Blender

Add 2 tablespoons kirsch, mix for another 30 seconds.

Ingredients you will need

Kirsch

Transfer to a bowl and keep in refrigerator.

Equipment you will use

Bowl

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.

Ingredients you will need

Cherries

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cherries

Alcohol

Kirsch

Sugar

Equipment you will use

Stove

Frying Pan

Preheat oven to 170 degrees F.

Equipment you will use

Oven

Spread each crepe with a tablespoon of crepe filling.

Ingredients you will need

Spread

Roll the crepe and sides in like a spring roll.

Ingredients you will need

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.

Ingredients you will need

Cherries

Crepes

Sorbet

Equipment you will use

Oven

In a medium saucepan, combine cherries with water and lemon, bring to a boil and simmer on low heat for 10 minutes.

Ingredients you will need

Cherries

Lemon

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Corn Syrup