Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 1 can of cherries in syrup
- 1/4 cup sugar
- 1/4 cup brandy
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Special equipment needed:
- Non-stick skillet
- Spatula
- Mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour and salt. Add the eggs, milk, water, and melted butter. Whisk until the batter is smooth.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet and swirl it around to coat the bottom of the pan. Cook for 1-2 minutes until the edges start to curl and the crepe is lightly browned. Flip the crepe over and cook for another 30 seconds. Repeat until all the batter is used up.
3. In a saucepan, combine the cherries in syrup, sugar, brandy, orange juice, and vanilla extract. Cook over medium heat until the sugar has dissolved and the mixture is heated through.
4. To serve, place a crepe on a plate and spoon some of the cherry mixture over it. Fold the crepe in half and then in half again to form a triangle. Dust with powdered sugar and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Skillet: medium heat
Saucepan: medium heat
Serving size:
This recipe makes 8 crepes.
Nutritional information:
Calories: 210
Fat: 6g
Carbohydrates: 32g
Protein: 5g
Sodium: 160mg
Sugar: 17g
Substitutions for ingredients:
- Almond milk or soy milk can be used instead of regular milk.
- Fresh cherries can be used instead of canned cherries.
- Cognac or rum can be used instead of brandy.
Variations:
- Add a dollop of whipped cream on top of the crepes.
- Use different fruit toppings such as blueberries, strawberries, or peaches.
- Add a scoop of vanilla ice cream on top of the crepes.
Tips and tricks:
- Make sure the skillet is hot before pouring in the batter.
- Use a non-stick skillet to prevent the crepes from sticking.
- If the batter is too thick, add a little more milk or water to thin it out.
- Keep the cooked crepes warm in a low oven until ready to serve.
Storage instructions:
The crepes can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the crepes, wrap them in a damp paper towel and microwave for 10-15 seconds.
Presentation ideas:
Arrange the crepes on a platter and spoon the cherry mixture over them. Dust with powdered sugar and garnish with fresh mint leaves.
Garnishes:
Fresh mint leaves, whipped cream, or a sprinkle of cinnamon.
Pairings:
Serve with a glass of red wine or champagne.
Suggested side dishes:
Fresh fruit salad, roasted potatoes, or a green salad.
Troubleshooting advice:
- If the batter is too thin, add a little more flour to thicken it up.
- If the crepes are sticking to the skillet, add a little more butter to the pan.
Food safety advice:
Make sure to cook the crepes and cherry mixture thoroughly to prevent any foodborne illnesses.
Food history:
Crepes originated in France and are a popular breakfast or dessert dish. Cherries Jubilee was created in the late 1800s by Auguste Escoffier, a French chef.
Flavor profiles:
The crepes are light and fluffy with a slightly sweet flavor. The cherry mixture is sweet and tangy with a hint of brandy.
Serving suggestions:
Serve the crepes with a side of fresh fruit or a scoop of vanilla ice cream.
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