Cherry and Cream Cheese Crepes
Cherry and Cream Cheese Crepes are a delightful treat that can be enjoyed any time of day. These thin, delicate crepes are filled with a creamy, tangy filling and topped with a homemade cherry sauce, making them perfect for breakfast, brunch, or dessert.
Ingredients
Crepes Batter
- 2 eggs
- 2 tbsp (30g) sugar
- 1/4 tsp (1g) salt
- 1 tsp (5g) vanilla extract
- 1 cup (240ml) milk
- 1 ¾ cup (220g) all purpose flour
- 3 tbsp (40g) oil
- 1 cup (240ml) sparkling mineral water
Cherry Sauce
- 25 oz (700g) fresh cherries
- 2/3 cup (135g) sugar
- 1/4 cup (60ml) water
- 2 tbsp (30ml) lemon juice
Cream Cheese Filling
- 14 oz (400g) cream cheese , room temperature
- 1/2 cup (60g) powdered sugar
- 2 tsp (10g) vanilla extract
Instructions
Prepare the cherry sauce.
- Pit the cherries, and place in a small sauce pan. Add sugar, water and lemon juice and bring to a simmer, stirring occasionally. Simmer until the mixture is thick, for about 20-30 minutes. Remove from heat and let cool completely before using. This sauce can also be made a day or two before to save time. Refrigerate until ready to use.
Prepare the crepes.
- In a large bowl, mix together the eggs with sugar, vanilla extract and salt. Stir in milk, add flour and mix well. Add the oil and mineral water and whisk until smooth.
- Heat a medium nonstick pan over medium heat. Sprinkle a teaspoon of vegetable oil or butter. Poor a small ladle of batter in the middle of the pan and with a circular move spread the batter to the edges of the pan.
- Cook the crepe until the bottom is light brown. Flip over and cook the other side until light brown. Repeat with remaining batter.
Prepare the cream cheese filling.
- In a bowl mix the cream cheese with powdered sugar and vanilla until combined.
- Fill crepes with cream cheese filling, fold and sprinkle cherry sauce on top. Serve immediately.
Video
Nutrition
Serving: 1 cherry crepeCalories: 345kcalCarbohydrates: 46.9gProtein: 5.7gFat: 15.1gSaturated Fat: 7.6gCholesterol: 60mgSugar: 17.9g