Try this Crepe with Cherry & sour cream recipe, or contribute your own.
Suggest a better descriptionIn a blender, combine flour, sugar, salt, milk, eggs, and butter.
Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
Using a blender ensures a smooth crepe batter that has the consistency of heavy cream.
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
1 1/2 cups whole milk
4 large eggs
3 tablespoons unsalted butter, melted
Directions
In a blender, combine flour, sugar, salt, milk, eggs, and butter.
Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
Using a blender ensures a smooth crepe batter that has the consistency of heavy cream.
CHERRY FILLING:
2 cans (16 oz. each) sweet dark pitted cherries
1 cup powdered sugar
2 tablespoons cornstarch
1/2 cup almond flavored liqueur
1 cup sour cream
1 oz. semisweet chocolate, grated
PREPARE CHERRY FILLING:
Drain cherries, reserving 1/3 cup juice.
In a medium pan, combine powdered sugar and cornstarch. Stir in liqueur and reserved cherry juice. Add drained cherries. Stir constantly over moderate heat until slightly thickened.
TO SERVE:
Spoon onto warm cooked crepes. Fold sides over filling, envelope style. Spoon sour cream on top. Sprinkle with grated chocolate.You can add nutela too
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (707g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2661 | ||
Calories from Fat: 2105 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 233.9g | 312 % | |
Saturated Fat 141.7g | 708 % | |
Monounsaturated Fat 62.7g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 1316mg | 405 % | |
Sodium 926.8mg | 32 % | |
Potassium 663.8mg | 17 % | |
Total Carbohydrate 103.8g | 31 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 100.4g | ||
Protein 43g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2661
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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