Cherry and Cream Cheese Crepes

Ingredients

• 2 large Eggs (room temperature)
• 2 tablespoons Granulated Sugar (for batter, 30 g)
• 0.25 teaspoon Salt (about 1 g)
• 1 teaspoon Vanilla Extract (for batter)
• 1 cup Milk (whole milk, 240 ml)
• 1.75 cups All-Purpose Flour (220 g, sifted)
• 3 tablespoons Vegetable Oil (40 g, for batter)
• 1 cup Sparkling Mineral Water (240 ml, chilled)
• 1 teaspoon Vegetable Oil (for greasing pan)
• 25 ounces Cherries (about 700 g, pitted fresh or frozen)
• 0.66 cup Granulated Sugar (approximately 135 g, for cherry sauce)
• 2 tablespoons Lemon Juice (30 ml, freshly squeezed)
• 0.25 cup Water (60 ml, for sauce)
• 14 ounces Cream Cheese (400 g, room temperature)
• 0.5 cup Powdered Sugar (60 g, sifted)
• 2 teaspoons Vanilla Extract (for cream cheese filling)

Instructions

1. Make the Crepe Batter

   In a mixing bowl whisk together the eggs, 2 Tbsp granulated sugar, salt, and 1 tsp vanilla extract until smooth. Add the milk, sifted flour, 3 Tbsp vegetable oil, and sparkling mineral water. Whisk until the batter is thin and free of lumps.

   Time: PT5M

2. Rest the Batter

   Cover the bowl with plastic wrap and let the batter rest at room temperature for 10 minutes. This allows the flour to fully hydrate and yields tender crepes.

   Time: PT10M

3. Prepare the Cherry Sauce

   Combine the pitted cherries, 2/3 cup granulated sugar, lemon juice, and 1/4 cup water in a saucepan. Bring to a simmer over medium heat, stirring occasionally.

   Time: PT5M

4. Simmer the Sauce

   Continue to simmer the cherry mixture, stirring occasionally, until it thickens and becomes glossy, about 20‑30 minutes. The sauce should coat the back of a spoon.

   Time: PT25M

5. Make the Cream Cheese Filling

   In a clean bowl, beat the room‑temperature cream cheese with 1/2 cup powdered sugar and 2 tsp vanilla extract until smooth and fluffy.

   Time: PT5M

6. Cook the Crepes

   Heat the non‑stick skillet over medium heat and brush lightly with 1 tsp vegetable oil. Pour a small ladle (≈¼ cup) of batter, swirling to coat the pan thinly. Cook 1 minute until the edges lift, flip, and cook another 30 seconds. Transfer to a plate and repeat with remaining batter, stacking the crepes.

   Time: PT10M

   Temperature: Medium heat

7. Assemble and Serve

   Spread a generous spoonful of the cream cheese mixture onto each crepe, roll or fold, and drizzle warm cherry sauce over the top. Serve immediately, optionally dusted with extra powdered sugar.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g