Flambeed Crepes with Mascarpone and Cherries

Name: Flambeed Crepes with Mascarpone and Cherries
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 3 Tbsps butter; 454 grams cherries, pitted and halved; 177 milliliters tiny chocolate chips; 118 milliliters club soda; 2 eggs; 237 milliliters all-purpose flour; 1 pinch Pinch ground cinnamon; 59 milliliters kirsch, for flambe; 1 pinch Pinch kosher salt; 1 Meyer lemon, zested and juiced; 1 pint mascarpone, room temperature; 118 milliliters milk; 118 milliliters sugar; 177 milliliters sugar; 4 servings Splash water

Flambeed Crepes with Mascarpone and Cherries is a Mediterranean recipe that serves 4. This breakfast has 1287 calories, 17g of protein, and 75g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. 2 people found this recipe to be flavorful and satisfying. Head to the store and pick up club soda, kirsch, tiny chocolate chips, and a few other things to make it today.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Chocolate Chips

Mascarpone

Cinnamon

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Lemon Zest

Cherries

Juice

Sauce

Sugar

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Mascarpone

Chocolate

Crepes

Heat the pan with the cherry sauce over medium heat until it just begins to bubble. Be careful not to burn the sauce.

Ingredients you will need

Cherries

Sauce

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cherries

Kirsch

Sauce

Equipment you will use

Measuring Cup

To serve, arrange 2 crepe triangles on each serving plate and spoon the warm flambeed cherries over the top.

Ingredients you will need

Cherries

Sa- weeeeeet!

In a mixing bowl, add the flour and salt and make a well in the center.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Sparkling Water

Butter

Egg

Milk

Equipment you will use

Whisk

Let the batter sit for at least 30 minutes before using.

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).

Ingredients you will need

Butter

Equipment you will use

Paper Towels

Frying Pan

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.

Equipment you will use

Ladle

Frying Pan

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.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Butter

Crepes

Equipment you will use

Baking Paper

Paper Towels

Frying Pan

Equipment

Ingredients

Servings:

3Tbsps

butter 454grams

cherries, pitted and halved 177milliliters

tiny chocolate chips 118milliliters

club soda 2

eggs 237milliliters

all-purpose flour 1pinch

Pinch ground cinnamon 59milliliters

kirsch, for flambe 1pinch

Pinch kosher salt 1

Meyer lemon, zested and juiced 1pint

mascarpone, room temperature 118milliliters

Recommended wine: Cream Sherry, Port, Champagne, Bordeaux, Moscato Dasti, White Burgundy

Cream Sherry, Port, and Champagne are great choices for Crepes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.