Sour Cherry Crêpes
This dish can be a summer dessert, or even as an indulgent breakfast. If you want to make it a little healthier, you can always replace the Chantilly Cream with yoghurt. We had some left over from our peach recipe.
The Blackberry & Thyme Balsamic gives the cherries more acidity, making the taste similar to sour cherry. An easy recipe to impress your dinner guests!
Serves 2
Ingredients:
For the cherries:
- 15-20 cherries, halved and stones removed
- 1 tbsp sugar
- 80ml Blackberry and Thyme Infused Balsamic Vinegar
- 100ml of water
For the crêpes
- 3 eggs
- 175g flour
- 450ml whole milk
Chantilly Cream, yoghurt or fresh cream to serve (see our earlier baked peach recipe for Chantilly Cream directions)
Method:
- Add the halved cherries, sugar, water and balsamic to a saucepan and gently simmer for about 30 mins until reduced. The cherries should be softened but still have shape, and the liquid should be slightly thickened and glossy. Leave to cool.
- Make the pancake batter by mixing together the eggs, milk and flour.
- Butter a pan suitable for crepes, put on the heat, and wait until the butter has melted. Spoon a little bit of the pancake batter into the pan and spread. Once the mixture has cooked, (usually 1-2 mins), flip and cook on the other side until slightly browned. Remove pancake from the pan and repeat.
- Construct the crêpes. Put some cherries in one quarter of the pancake, followed by the cream. Fold the pancake in half and then half again, so it resembles a triangle.
- Enjoy!