Flambeed Crepes with Mascarpone and Cherries
Serves: 6-8
From: The Food Network
Ingredients:
Filling:
1 pint mascarpone, room temperature
3/4 cup tiny chocolate chips
1/2 cup sugar
Pinch ground cinnamon
Sauce:
1 pound cherries, pitted and halved
3/4 cup sugar
1 Meyer lemon, zested and juiced
Splash water
6-8 prepared Crepes
1/4 cup kirsch, for flambe
Directions
For the filling: In a small bowl, combine the mascarpone, chocolatechips, sugar, and pinch of cinnamon. Set aside. If making more than 2 hours ahead, reserve in the refrigerator but let come to room temperature before serving.
For the sauce: In a small saucepan over medium heat, combine the cherries, sugar, lemon zest and juice, and a splash of water. Cook until the cherries have let off their juices and the flavor has concentrated, 10 to 12 minutes. When done, the cherries should be very sweet and the juice should be syrupy. Turn off the heat and set aside.
To assemble: Schmear some of the mascarpone/chocolatemixture, about 1/4-inch thick, onto the lower half of a crepe. Fold the top half over the bottom to create a perfect half circle and press to secure. Fold the crepe in half again, to create a loose triangle. Repeat this process with remaining 7 crepes.
Heat the pan with the cherry sauce over medium heat until it just begins to bubble. Be careful not to burn the sauce. Pour the kirsch into a measuring cup with a spout and carefully pour into the cherry sauce. Turn off the heat and carefully light the sauce using a long lighter. Allow the flames to burn off.
To serve, arrange 2 crepe triangles on each serving plate and spoon the warm flambeed cherries over the top.
Notes: I saw this one night on the food network channel and had to try it for Valentines Day. It was so delicious. I did add more chocolate chips and would not do that again because it was way too sweet. Over all this was a hit! I changed the sauce to a strawberry/raspberry sauce, using homemade jam. I did not flambe it or use alcohol. I just added lemon juice and some almond extract, simmered it down to a syrup and poured it over the crepes.
For the filling: In a small bowl, combine the mascarpone, chocolatechips, sugar, and pinch of cinnamon. Set aside. If making more than 2 hours ahead, reserve in the refrigerator but let come to room temperature before serving.
For the sauce: In a small saucepan over medium heat, combine the cherries, sugar, lemon zest and juice, and a splash of water. Cook until the cherries have let off their juices and the flavor has concentrated, 10 to 12 minutes. When done, the cherries should be very sweet and the juice should be syrupy. Turn off the heat and set aside.
To assemble: Schmear some of the mascarpone/chocolatemixture, about 1/4-inch thick, onto the lower half of a crepe. Fold the top half over the bottom to create a perfect half circle and press to secure. Fold the crepe in half again, to create a loose triangle. Repeat this process with remaining 7 crepes.
Heat the pan with the cherry sauce over medium heat until it just begins to bubble. Be careful not to burn the sauce. Pour the kirsch into a measuring cup with a spout and carefully pour into the cherry sauce. Turn off the heat and carefully light the sauce using a long lighter. Allow the flames to burn off.
To serve, arrange 2 crepe triangles on each serving plate and spoon the warm flambeed cherries over the top.
Notes: I saw this one night on the food network channel and had to try it for Valentines Day. It was so delicious. I did add more chocolate chips and would not do that again because it was way too sweet. Over all this was a hit! I changed the sauce to a strawberry/raspberry sauce, using homemade jam. I did not flambe it or use alcohol. I just added lemon juice and some almond extract, simmered it down to a syrup and poured it over the crepes.
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