Cherry Apple Crepes with Samantha Bann

in category of Food & Drink, recipes, Samantha Bann

Lately I have been on a breakfast kick. Maybe it’s because I have been feeling guilty taking on too many projects and not spending enough time with my kids. I always say you can always make it up by putting something wonderful in their bellies, so on weekends I have made it a point to stay away from cereal and make something yummy so they know that I do love them.

Being a single mom is not easy, but I will always want nothing but the absolute best for them. So my way of showing my family that I care is making them food and giving them as many hugs and kisses as I can. We always end our breakfasts with tickle fights or a good movie in mommy’s bed. Snuggle time is always the best!

Cherry Apple Crepes

2 lbs cherries, pitted or jam

3 apples, peeled and diced

¼ cup Grand Marnier (obviously I leave this out for the kids, but if you are having an adult breakfast, I recommend you try this!)

2 tbps cornstarch

½ c water

2 tbsp butter

½ cup of sugar

1 tsp vanilla

½ tsp almond extract

10 crêpes recipe to follow

2 cups of whip cream

Crêpes:

  • 1 Cup Flour
  • 1/8 Teaspoon Salt
  • 2 Eggs
  • 1 Cup Milk
  • 2 Tablespoons Unsalted Butter, melted

Whisk everything in a bowl until smooth. The batter will be watery.

Heat up a nonstick pan over medium-high heat.

Using a ladle, pour a few tablespoons of batter onto the center of the pan.

Method:

  1. Combine the cherries and apples in a bowl and set it aside.
  2. In another bowl, combine the Grand Marnier, water, and cornstarch.
  3. In a saucepan melt your butter and then stir in your sugar.
  4. Add the cornstarch mixture and heat, stirring constantly.
  5. When hot, add the cherry apple mixture and bring to a simmer, reduce the heat and simmer until thickened
  6. Remove from the heat and add the vanilla and almond extracts.
  7. Place about 2 tbsp of the cherry mixture in the center of each crepe and fold.
  8. For a nice touch, spoon some of the remainder cherry mixture on top and add a dollop of whipped cream.

Until next time…Samantha Bann

www.vegasvalleycatering.com

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