As we near the 4th of July, Independence Day here in the U.S. I always feel the need to use cherries in my desserts, and baked goods. Cherries I believe are classified as stone fruit, not berries, but in my mind they carry with them a certain patriotism. I was trying to pin point why I thought cherries, as a fruit, seemed “All American” or patriotic. One reason was that they remind me of the legend of George Washington the United States first president, chopping down a cherry tree. Another reason could be the gorgeous cherry tree garden in Washington DC, it was given to the U.S. a goodwill gift from our friends in Japan. Yet, another reason may be the very vibrant red color of the cherry, reminds me of the bright crimson enrobing of our flag. The final reason, cherries seem patriotic to me is it reminds me of the lives given for our freedom by the brave men and women in the armed services. By the way, if that is you, thank you for your sacrifice and service to our country.
These Cherry Crepes are so simple and easy. There is no baking, and minimal prep. However if you serve these for dessert you are bound to get some impressed raised eyebrows. The fruity tartness of the cherries is lightly sweetened by a sprinkling of brown sugar. The juice from the cherries mixes with the brown sugar to form a scrumptious caramel like sauce. The mascarpone cheese adds just the right amount of richness and creamy mouth feel in each bite. These crepes with cherries and cream only take about 20 minutes to whip up, and once you make the crepes they can be refrigerated until you are ready to assemble the dessert. The filling is 3 simple ingredients: fresh pitted cherries, 1/2 TBS of brown sugar, and mascarpone cream. If for some reason, you don’t have mascarpone cream, one could easily substitute, cream cheese, sour cream, whipped cream, regular yogurt, or Greek yogurt, and it would still yield a delicious result. I really think you need to try these amazingly yummy and easy Cherry Cream Crepes.
Print Recipe
Crepes with Cherries and Mascarpone Cream
Ingredients
Method
- 1. In a medium sized mixing bowl, combine flour, water, milk, eggs, melted butter, salt and sugar by whisking until well combined.
- 2. Allow mixture to rest for 20 minutes.
- 3. Heat a 9 inch non stick pan up, with heat on Medium to low. Add 1/4 tsp butter to the pan. When the butter turns brown it is ready to cook the crepes.
- 4. Use a ladle to scoop, one scoop of crepe mixture on the pan. Immediately, roll the pan around so the crepe batter fully covers the bottom of the pan, continue to roll the pan around until the crepe mixture is just set. Allow to cook for about 1 min and 30 seconds.
- 5. Using a plastic pancake spatula, loosen the edges of the crepe all the way around before scooping and flipping the crepe onto the other side. I sometimes have to use a rubber scraper and a pancake spatula together to make this work.
- 6. Allow the crepe to cook an additional minute to minute and a half on the other side.
- 7. Add wax paper to a plate, and then slide the crepe off on to the crepe
- 8. This recipe makes about 12 crepes
- 9. Repeat steps 3-7 for the remaining batter.
- Lay the crepe out on a plate.
- Add the fillings about 1 inch from one side of the crepe rather than in the middle.
- Add 1 ½ Tsp of Mascarpone Cream to the crepe in a line.
- Sprinkle ¼ cup of sliced pitted cherries over the top of the cream.
- Sprinkle 1 tsp of brown sugar over the Cherries.
- Roll the crepe starting with the side with the filling.
- Garnish with more Mascarpone cream, powdered sugar, and more cherries.
- Enjoy
Love the recipes , Beautiful photos !