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Sweet, Creamy Cherry Crepes : Fruit, Warm Sauce Make a Delicious Birthday Celebration

February 12, 1987

What could be more appropriate to celebrate Washington's Birthday than a dessert featuring sweet red cherries? Freshly made crepes are spread with a creamy filling, then folded and topped with the warm fruit sauce. Serve the Sweet Cherry Crepes with coffee or tea.

SWEET CHERRY CREPES

2 1/2 tablespoons flour

2 tablespoons sugar

2 egg yolks

3/4 cup warm milk

1 tablespoon butter or margarine

1/2 teaspoon vanilla

1 cup whipped cream

Crepes

1 (16- to 17-ounce) can dark or light sweet cherries

2 teaspoons lemon juice

2 teaspoons cornstarch

1/4 to 1/2 teaspoon almond extract

Beat together flour, sugar and egg yolks. Add milk, mixing well. Cook over low heat or boiling water about 5 minutes or until very thick.

Remove from heat and stir in butter and vanilla. Cool. Fold in whipped cream. Spread mixture on Crepes and fold Crepes in quarters. Arrange on serving plate.

Drain cherries, removing pits, if necessary, and reserving syrup. Combine syrup, lemon juice and cornstarch. Cook over medium heat until mixture thickens and boils.

Add cherries and heat thoroughly. Stir in almond extract. Serve warm cherry sauce over filled crepes. Makes 5 to 6 servings.

Crepes

1 cup milk

2 eggs

3/4 cup flour

2 tablespoons sugar

Dash salt

Melted butter or margarine

Combine milk, eggs, flour, sugar and salt in blender container. Blend until smooth. Add 1 tablespoon melted butter and blend a few seconds longer. Let stand 1 hour.

Heat crepe pan and brush with butter. Pour in just enough batter to cover bottom of pan. Rotate pan to coat evenly. Brown crepe on both sides, turning once. Repeat until all batter is used. Makes about 15 (6- or 7-inch) crepes.

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