Cherry Crêpes

Main Dishes

These decadent crepes are sweet, but not too sweet.

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    Ingredients

    Syrup
    1 1 Lemon, juiced
    1 cup250 mLGranulated Sugar
    2 sprigsTarragon
    1/2 cupWater
    1 1/2 cupsCherries
    1 1/2 cupsApricots, Pitted and sliced
    1-2 pinchesSalt
    1 tbspSugar
    1 tbspLemon Syrup
    1 cupSALERNO - Traditional Ricotta
    1 cupSALERNO - Marscapone
    Filling
    1-2 pinchesSalt
    2 tbspHoney
    2 tbspWater
    1/2 cupGround Almond Flour
    5 5 Eggs
    Crêpes
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    Instructions

    Crêpes
    1. Add all the ingredients to a large bowl and whisk them together until well mixed. Refrigerate mixture for at least 15 minutes for it to thicken. Remove the batter from the refrigerator and stir.
    2. Place skillet over medium high heat, brush lightly with butter.
    3. Pour ¼ cup batter into a pan, tilting it to spread evenly into a thin layer. Cook until crêpe begins to blister, edges curl slightly away from skillet, and underside is lightly browned; about 1 to 2 minutes.
    4. Use flexible spatula to flip crêpe out of skillet and onto a plate, cooked side up. Repeat with the rest of the batter.
    Syrup
    1. In a non-corrosive pan, add the sugar, tarragon and water. Dissolve the sugar and simmer gently for 10 minutes. Remove from heat and add the lemon juice.
    2. Prepare the cherries by removing pits and cutting in half.
    3. Prepare the apricots by removing the pits and cutting into slices.
    4. Set aside.
    Filling
    1. In a food processor, mix together Salerno Mascarpone Cheese, Salerno Ricotta Cheese, sugar, syrup and salt. Blend well.
    2. On a serving plate, place a crêpe coked side up. Spread 2 tbsp of filling evenly to cover most of the crêpe. Fold the crêpe in half and quarter to create a triangle.
    3. Top with fruit. Drizzle syrup over the fruit and serve immediately.

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