3 large eggs + 1 egg yolk
1/4 cup granulated sugar
2 &1/2 cups all-purpose flour
1/2 teaspoon salt
2 cups half & half
8 oz. unsalted butter, melted, cooled
(approx. 2 tablespoons water)
In a large mixing bowl, whisk together the eggs, egg yolk, sugar, flour and salt.
Gradually add the half & half, whisking until smooth. Gradually whisk in the cooled/melted butter; if batter is overly thick, add up to 2 tablespoons of water. Cover and refrigerate the crepe batter for at least one hour.
Heat a lightly oiled crepe pan or frying pan over medium high heat. Ladle approximately 1/4 cup of batter Into the hot pan. Tilt the pan In a circular motion so the batter coats the pan evenly. Cook the crepe for 2-3 minutes, until the bottom of the crepe is light brown. Loosen with a spatula, flip the crepe and cook the other side just until golden, about 1 minute more.
7 cups pitted sour cherries
1/2 cup granulated sugar
1/4 cup dark brown sugar
pinch of salt
zest of one orange
slurry made of 1 and 1/2 tablespoons cornstarch combined with 1 and 1/2 tablespoons cold water or cherry juice
Freshly whipped cream, to garnish
In a large non-aluminum stockpot, combine cherries and sugar; bring to a rolling boil, stir, and reduce heat to simmer. Allow mixture to simmer until sugars are completely dissolved and the mixture begins to thicken. Stir in the slurry and cook for several minutes until thickened. Add the orange zest. Taste for desired sweetness; add an additional tablespoon of granulated sugar if you wish. Cool slightly before serving over crepes. Freshly whipped cream makes a fine garnish. Cover and refrigerate any leftovers.
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