Crepes are rather easy to make and can make left overs into some interesting main dishes and or desserts. These crepes can be made on the stove top. I made these and serve them one night at the Roadtrek Photo Safari in Montana a week ago.
1/2 cup flour
1/2 cup sugar
8 oz. milk
2 oz. butter, melted
1 28 oz. can flathead cherries (or other canned cherries, not pie filling and not marichino)
2 tablespoons cornstarch
1 1/2 tablespoons brown sugar
1 lemon peel zest/finely grated
8 oz. sour cream
2 tablespoons brown sugar
To make the crepes:
Whisk together flour, eggs and melted butter. Add milk and whisk to combine. Place in the fridge for 30 minutes.
For the filling. Pour liquid from the can of cherries inti a medium saucepan. Set drained cherries aside. Add lemon zest to the cherries. Make a cornstarch slurry by combining the cornstarch with a tablespoon or 2 of the cherry juice or water and stir the mixture to dissolve the cornstarch. Add the slurry and brown sugar to the cherry juice in the saucepan.
Stir the filling over medium heat until the mixture is clear red in color and thickened to medium consistency. Add cherries and lemon zest. Take the saucepan off the heat to rest.
To make the crepes:
Use a 7″ saute pan. Place a tablespoon of butter in the non stick pan. Heat a non stick pan over med/high heat until the pan is nice and hot.
- Test the heat of the pan by sprinkling water flicked from you hand from above the pan. The water should bead up quickly or steam when the pan is hot enough.
Pour in 1 oz. of crepe batter and swirl the batter across the bottom of the pan. Flip the crepe when the top of the crepe is no longer wet and batter does not drip when you lift and tilt the pan towards you. Using a heatproof rubber spatula, place the spatula under the crepe at the edge that is closest to you.
Tilt and shake the pan slightly to loosen the crepe and flip the crepe to the uncooked side. Crepe will be 75% cooked through. Leave the crepe in the pan on the 2nd side for 5 – 8 seconds then let the crepe slide out onto parchment paper to rest.
Continue making crepes until the batter in completely used up.
To fill the crepe:
Place 1 crepe on a plate. Using a tablespoon, place 2 tablespoons of the pitted flathead cherry mixture near the middle of the crepe but leave a 1″ border at the side. Roll the crepe like a burrito.
Combine the sour cream and brown sugar. Stir to combine.
Top each cherry crepe with a dollop of brown sugar sour cream.
Left over unfilled crepe can be kept in the freezer. Just roll up the parchment and place in a gallon ziplock bag.