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Cherry and Cream Cheese Crepes bring together silky crepes, rich cream cheese filling, and a vibrant cherry sauce for a dish that works beautifully for breakfast or dessert. The recipe is simple enough to pull together on a weekend morning but feels special enough for guests. Homemade cherry sauce on top of creamy filling is pure magic with every bite.
When I first made these for brunch with friends they disappeared even before the coffee was brewed and now they are my special treat for birthdays and holidays
Ingredients
- Eggs: provide structure and richness use the freshest you can find for the best flavor
- Sugar: adds gentle sweetness to the batter and sauce choose fine granulated for smooth blending
- Salt: balances out the sweet flavors even a tiny pinch makes a big impact
- Vanilla extract: enhances aroma and warmth look for pure vanilla if possible
- Milk: gives the batter lightness and moisture whole milk works best for tender crepes
- All purpose flour: is the base sift it to avoid lumps in the batter
- Oil: adds moisture and keeps the crepes pliable use a mild variety
- Sparkling mineral water: makes the crepes extra light and helps them cook up tender
- Fresh cherries: burst with flavor and color pit them well to avoid bites of stone
- Lemon juice: brightens the cherry sauce and deepens the cherry flavor fresh squeezed is worth it
- Cream cheese: creates a decadent creamy filling let it soften at room temperature for easy mixing
- Powdered sugar: sweetens the filling and dissolves instantly sift to avoid clumps
Step-by-Step Instructions
- Prepare the Cherry Sauce
- Pit and halve all your cherries making sure to remove every pit for safety and comfort
- Combine cherries with sugar water and lemon juice in a saucepan and bring to a gentle simmer stirring occasionally Wait until the mixture thickens and the cherries break down it usually takes about twenty five minutes Cool the sauce completely before using This is even better if made a day ahead and chilled
- Make the Crepes Batter
- Whisk eggs sugar vanilla and salt together in a large mixing bowl until combined
- Pour in the milk and mix well Then gradually add flour whisking until smooth Add oil and sparkling water Whisk again until you have a silky lump free batter The batter should be thin almost like heavy cream
- Cook the Crepes
- Heat your nonstick pan over medium heat until hot
- Add a teaspoon of oil or a swipe of butter for the first crepe Pour in a small ladle of batter swirling the pan so the batter coats the entire surface in a very thin layer Cook for about a minute until the edges turn golden and the bottom develops light brown spots Flip with a thin spatula and cook the second side until barely golden Repeat with the rest of the batter stacking the crepes between sheets of parchment if desired
- Mix the Cream Cheese Filling
- Soften cream cheese to room temperature for easier mixing
- Beat cream cheese with powdered sugar and vanilla until velvety and free of lumps
- Assemble the Crepes
- Spread a spoonful of cream cheese filling on each crepe in a wide ribbon down the center
- Fold or roll the crepe neatly Top with generous spoonfuls of cherry sauce Serve right away for peak freshness
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My favorite part is always the cherry sauce It reminds me of picking cherries in my grandmother’s garden and turning them into pots of rich homemade jam with my family on sunny afternoons
Storage Tips
Keep leftover crepes stacked with parchment in an airtight container in the refrigerator for up to two days. The cherry sauce can be stored separately and keeps for about a week in the fridge. Only fill crepes right before serving so they do not turn soggy
Ingredient Substitutions
You can try ricotta instead of cream cheese or half sour cream for a tangier filling. If fresh cherries are not available frozen work well just simmer a little longer to reduce excess water. Any neutral oil can replace the one in the batter even melted butter for more flavor
Serving Suggestions
Dust crepes with powdered sugar or drizzle with extra cherry sauce for a more elegant presentation. A dollop of softly whipped cream makes it extra decadent. For a brunch spread pair with fruit salad and coffee or serve as dessert after a light summer meal
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Cultural and Historical Context
Crepes are classic across France but layering them with creamy cheese and fruit brings in Eastern European and American influences. This version mixes French technique with a creaminess and generosity that feels just right for family tables and Sunday gatherings
Frequently Asked Questions
- → Can I use frozen cherries for the cherry sauce?
Yes, frozen cherries work well. Simply thaw them first and drain excess liquid before simmering.
- → How do I prevent crepes from sticking to the pan?
Use a nonstick pan and lightly brush with oil or butter before each crepe to keep them from sticking.
- → Can I make the crepes ahead of time?
Absolutely, layer cooled crepes with parchment and refrigerate. Reheat or serve chilled as desired.
- → Is there a substitute for sparkling mineral water?
Plain water works, but sparkling adds lightness to the batter for a more delicate texture.
- → How should leftover filled crepes be stored?
Store filled crepes in an airtight container in the fridge for up to two days. Reheat gently before serving.