posted by Dona 07-24-99 11:27 AM
Cherries Jubilee Crepes
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
8 Crepes (recipe follows)
FILLING:
2 (3 oz) Pkg cream cheese
1 tablespoon cherry brandy
3 tablespoons powdered sugar
SAUCE:
1 ( 16oz) can pitted dark sweet cherries -- or fresh
2 tablespoons sugar
1/8 teaspoon nutmeg
1 tablespoon cornstarch
1 1/2 teaspoons lemon juice
1/4 cup brandy
CREPES:
2/3 cup flour
2 eggs
3 tablespoons butter, melted
1/2 teaspoon salt
1 cup milk
2 teaspoons sugar
Blend all ingredients until smooth.
Refrigerate at least 2 hours or over nite.
Heat a 7 or 8 " skillet.
Brush with butter.
Pour a scant 1/4 cup batter into the pan.
Tilt pan to coat bottom evenly.
Cook over medium heat until golden.
Turn crepe and cook other side.
Turn crepe out on plate, keep warm.
Repeat with remaining mixture.
FILLING:
Beat cream cheese, 1 tablespoon brandy and the 10X sugar until soft &
creamy.
Spread 1 tablespoon of the cheese mixture on each crepe.
Roll up crepes or fold into quarters.
SAUCE:
Drain cherries, reserving the syrup.
Combine syrup, sugar, nutmeg and cornstarch.
Heat to boiling, stirring constantly, until mixture is clear and thickened.
Remove from heat, stir in lemon juice and cherries.
Heat 1/4 cup brandy in small saucepan.
Ignite and pour over cherry mixture.
Spoon cherries and sauce over crepes.