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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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One of my favorites. I've had it so long I've forgotten where it came from. Ingredients:
2 (3 ounce) packages cream cheese |
1 tablespoon cherry brandy |
3 tablespoons powdered sugar |
1 (16 ounce) can pitted dark sweet cherries or 1 (16 ounce) can fresh cherries |
2 tablespoons sugar |
1/8 teaspoon nutmeg |
1 tablespoon lemon juice |
1/4 cup brandy |
2/3 cup flour |
2 eggs |
3 tablespoons butter, melted |
1/2 teaspoon salt |
1 cup milk |
2 teaspoons sugar |
Directions:
1. For crepes, blend all ingredients until smooth.
2. Refrigerate at least 2 hours or overnight.
3. Heat a 7 or 8 skillet.
4. Brush with butter.
5. Pour a scan 1/4 cup batter into the pan.
6. Tilt pan to coat evenly.
7. Cook over medium heat until golden.
8. Turn crepe and cook the other side.
9. Turn crepe out on plate, keep warm.
10. Repeat.
11. For filling, beat cream cheese, 1 tablespoon brandy and powdered sugar until soft and creamy.
12. Spread 1 tablespoon of this mixture on each crepe.
13. Roll up crepes or fold into quarters.
14. For sauce, drain cherries, reserving the syrup.
15. Combine syrup, nutmeg and cornstarch.
16. Heat to boiling, stirring constantly, until mixture is clear and thickened.
17. Remove from heat, stir in lemon juice and cherries.
18. Heat 1/4 cup brandy in small saucepan.
19. Ignite and pour over cherry mixture.
20. Spoon cherries and sauce over crepes.
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