Cherries Royale - Magic Pan

Cherries Royale - Magic Pan
Cherries Royale - Magic Pan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • BASIC CREPES

  • Makes 12 crepes

  • Flour 1 cup

  • Eggs, whole, fresh, room temperature 3

  • Milk 1 1/2 cup

  • Oil or melted butter 1/2 cup

  • Salt pinch

  • Filling:

  • 6

    oz cream cheese, softened

  • 1/2

    cup sour cream

  • 1/4

    cup powdered sugar

  • 1

    Tb. lemon juice

  • 1/8

    tsp. almond extract

  • Topping:

  • 1

    - 1 lb can dark, sweet pitted cherries in heavy syrup, drained

  • (reserve syrup)

  • Water

  • 1/4

    cup sugar

  • 2

    Tbsp lemon juice

  • 1 1/2

    Tbsp cornstarch

  • 1/4

    cup brandy

  • 1/4

    tsp almond extract

  • 12

    crepes

  • 1/2

    cup sliced almonds, toasted

Directions

Sift flour and salt together into mixing bowl. Mix thoroughly with eggs to form a thick paste. Gradually add milk, whisk until smooth—DO NOT OVER BEAT. Batter will have the consistency of thick cream. Cover bowl and refrigerate 2 hours or more (overnight.) Brush a hot crepe pan, 6½ to 7 inches in diameter, with butter or oil. Pour in 1½ to 2 Tbsp batter, tipping pan to coat it with a thin layer. When edge of crepe starts to brown, turn crepe and brown other side. Repeat process, adding oil or butter as needed. If you over beat the batter, it became foamy and if you cooked crepes with foamy batter you ended up with lots of tiny air holes in the crepes. Also, after the batter was strained it was to sit in the walk-in for several hours so that all the air would rise to the top and be eliminated. You're correct—it was strained to assure no lumps. Prepare Filling by beating cheese with sour cream. Mix in sugar, lemon juice and almond extract to blend thoroughly. Chill Prepare sauce by measuring cherry syrup and adding enough water to make 1 cup. Combine with sugar and lemon juice, bring to a simmer over medium heat. Mix cornstarch with ¼ cup water. Stir cornstarch mixture into simmering syrup mixture. Cook and stir about 5 minutes until smooth and slightly thickened. Stir in cherries, brandy, and almond extract; remove from heat and set aside. Spread about 2 tsp filling on half of each crepe. Fold each in half, then in half again to form a triangle. Place on lightly buttered baking sheet; heat 3-4 minutes in a 350º F oven just to heat through. (You can also microwave these for 22 seconds.) Place 2 filled crepes overlapping slightly on warmed individual serving plate. Spoon hot cherry mixture—if necessary, reheat slowly, stirring gently— over each serving. Sprinkle with almonds. Serve immediately.

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