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Photo for - Cherry Crêpes

Cherry Crêpes

These decadent crepes are sweet, but not too sweet.

  • Yields: 4 Crepes
  • Preparation: 75 minutes

Ingredients

Syrup

  • 1 lemon, juiced
  • 1 cup (250mL) granulated sugar
  • 2 sprigs tarragon
  • 1/2 cup (125mL) water
  • 1 1/2 cups (375mL) cherries
  • 1 1/2 cups (375mL) apricots, pitted and sliced
  • 1-2 pinches salt
  • 1 tbsp (15mL) sugar
  • 1 tbsp (15mL) lemon syrup
  • 1 cup (250mL) SALERNO - Traditional Ricotta
  • 1 cup (250mL) SALERNO - Mascarpone

Filling

  • 1-2 pinches salt
  • 2 tbsp (30mL) honey
  • 2 tbsp (30mL) water
  • 1/2 cup (125mL) ground almond flour
  • 5 eggs

Crêpes

  • 1/2 cup (125mL) all purpose flour
  • 1/2 tsp (2mL) salt
  • 1 egg, separated
  • 1 cup (250mL) milk
  • 1 tbsp (15mL) butter, melted

Instructions

Crêpes
  1. For crêpes, place flour, salt, egg yolk, milk and butter in a food processor or blender. Pulse until smooth.
  2. Beat egg whites until soft peaks form.
  3. Fold a third of the batter into the beaten egg whites and mix until lightened. Fold in the remaining batter and mix until well combined. Cover and refrigerate for 30 minutes.
  4. Pour a small ladle of batter into the pan. Tilt the pan and swirl the batter to cover the entire bottom of pan. Cook until golden underneath, 1 minute.
  5. Flip crêpe over with a rubber spatula and cook until golden underneath, an additional 30 seconds. Remove from pan. Repeat with reserved butter and remaining 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.
Photo of - Cherry Crêpes

Ingredients

Syrup

  • 1 lemon, juiced
  • 1 cup (250mL) granulated sugar
  • 2 sprigs tarragon
  • 1/2 cup (125mL) water
  • 1 1/2 cups (375mL) cherries
  • 1 1/2 cups (375mL) apricots, pitted and sliced
  • 1-2 pinches salt
  • 1 tbsp (15mL) sugar
  • 1 tbsp (15mL) lemon syrup
  • 1 cup (250mL) SALERNO - Traditional Ricotta
  • 1 cup (250mL) SALERNO - Mascarpone

Filling

  • 1-2 pinches salt
  • 2 tbsp (30mL) honey
  • 2 tbsp (30mL) water
  • 1/2 cup (125mL) ground almond flour
  • 5 eggs

Crêpes

  • 1/2 cup (125mL) all purpose flour
  • 1/2 tsp (2mL) salt
  • 1 egg, separated
  • 1 cup (250mL) milk
  • 1 tbsp (15mL) butter, melted