Ingredients

The following ingredients have 14 Servings
  • 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
  • 25 oz (700g) fresh cherries
  • 2/3 cup (135g) sugar
  • 1/4 cup (60ml) water
  • 2 tbsp (30ml) lemon juice
  • 14 oz (400g) cream cheese (, room temperature)
  • 1/2 cup (60g) powdered sugar
  • 2 tsp (10g) vanilla extract

Instruction

  • Prepare cherry saucePit 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 crepesIn 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.