Ingredients
- Crêpes:
- 3 eggs
- 1 cup milk
- 3/4 cup flour
- 1/4 cup cocoa powder
- 2 Tbsp sugar
- 2 Tbsp butter, melted
- 1/2 tsp cinnamon
- Pinch of salt
- 1 cup hazelnut spread
- Vanilla ice cream or whipped cream, for serving
- Cherries Jubilee:
- 1 Tbsp sugar
- 1 Tbsp cornstarch
- 1 (15-oz) can whole sweet cherries in light syrup, drained, juice reserved
- 1/4 cup orange juice
- 1/2 tsp orange zest, finely grated
- 1/3 cup kirsch (or a similar liquor like brandy or cognac)
Preparation
Step 1
To prepare the crêpes, add all of the crêpe ingredients into a blender. Blend until smooth. Refrigerate the batter for at least 30 minutes.
While the batter is in the refrigerator, you can prepare the cherries jubilee.
To prepare the cherries jubilee, start by whisking the sugar and cornstarch together in a small mixing bowl and then add 2 Tbsp of the reserved cherry juice. Set aside.
Combine the remaining cherry juice, orange juice, and orange zest over moderate heat in a 10" (or larger) skillet. Add the cornstarch mixture. When the juice thickens, add the cherries to the skillet and warm them through, tossing gently to prevent breaking.
Pour in the liquor and flambé the mixture until the flame dissipates on its own. Then, remove the pan from the heat and set it aside. (Watch David's How to Flambé video on YouTube for more on this step.)
To cook and finish the crêpes, heat a lightly oiled 8" skillet over medium-high heat. Pour or scoop the batter onto the skillet, using approximately 2–3 Tbsp for each crêpe. Tilt the skillet with a circular motion so that the batter coats the surface evenly. Cook for about 1 minute, loosen with a spatula, and turn and cook the other side for about 30 seconds. Repeat with the remaining batter.
Spread a thin layer of the hazelnut spread over the crêpe and fold it into fourths. Top with the prepared cherries jubilee and serve with vanilla ice cream or whipped cream.