Cherry and Cream Cheese Crepes (Print Version)
# Ingredients:
→ Crepes Batter
01 -
2 eggs
02 -
30g sugar
03 -
1g salt
04 -
5g vanilla extract
05 -
240ml milk
06 -
220g all-purpose flour
07 -
40g oil
08 -
240ml sparkling mineral water
→ Cherry Sauce
09 -
700g fresh cherries
10 -
135g sugar
11 -
60ml water
12 -
30ml lemon juice
→ Cream Cheese Filling
13 -
400g cream cheese, room temperature
14 -
60g powdered sugar
15 -
10g vanilla extract
# Instructions:
01 -
Pit the cherries and place them in a small saucepan. Add sugar, water, and lemon juice. Simmer over low heat, stirring occasionally, until thickened, approximately 20-30 minutes. Remove from heat and let cool completely before use. Refrigerate if preparing in advance.
02 -
In a large bowl, whisk eggs with sugar, vanilla extract, and salt. Gradually stir in the milk, add flour, and mix thoroughly. Incorporate oil and sparkling mineral water, whisking until smooth. Heat a nonstick pan over medium heat. Lightly grease with oil or butter. Pour a small ladle of batter into the center, spreading evenly. Cook until the bottom is light brown, flip, and cook the second side until browned. Repeat for the remaining batter.
03 -
In a bowl, combine cream cheese, powdered sugar, and vanilla extract, mixing until smooth.
04 -
Fill crepes with the cream cheese mixture, fold them, and top with cherry sauce. Serve immediately.