Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.

Monday, December 10, 2012

Stuffed Crepes with Cherry-Brandy Sauce


See, don't they look yummy!
Let me say right now, don’t be intimidated by crepes.  They are not that scary to make, are supper yummy, and will impress your guests.  I made this dish for my family when they visited us in Utah and recently for our neighbor Rob.  The recipe follows but first you have to read some rambling.  Or, I guess you could just scroll down and I would never know.

I have a serious craving for corned beef hash that pops up all too frequently.  How does that relate to crepes you ask?  Well, after a failed attempt to indulge my hash addiction (and I am speaking only of corned beef hash) at a well-recommended restaurant with Rob, he offered to make it for us.   What, did I hear that that right?  Homemade corned beef hash only 30 feet away.  OMG!  After Rob's rockin' delicious breakfast, it was our turn to repay the breakfast favor so he was invited to our pad for crepes and mimosas.
Rob cooked the corned beef
all night and it was soooo
good.  He asked if we wanted cheese
on top, DUH!

Rob and I at his place about to dine on the BEST
corned beef hash.
Yes, that is a Bloody Mary in the background.  And, of course, we needed
a fried egg to elevate our cholesterol levels.












O.k., now you can have the crepe recipe.  For the sauce, I used a cherry preserve we bought in Colorado from the Colorado Cherry Company.  The preserves are so delicious that we might have to swing back through the state next summer!  If you don't want to add the brandy to the sauce, don't.  If you want to use a different fruit preserve, do.  If you just want plain crepes with syrup and butter, go for it.  We make crepes every couple of weeks because they are so easy and good.  Sweet, savory...either way they are delicious.  Now don't be afraid of them and get cooking.

Stuffed Crepes with Cherry-Brandy Sauce

Serves: 4

Crepes
   3   eggs
   ¾  cup milk
   ¾  cup water
   1   cup flour
   1   teaspoon salt
   1   teaspoon vanilla extract
   2   tablespoons butter, melted
                                                                       
Filling
   4   oz cream cheese, at room temperature
   1   cup ricotta cheese
   2   tablespoons cherry preserves
   1   teaspoon lemon zest

Sauce
   ½   cup cherry preserve
   2    oz brandy

To make the batter place all ingredients (except butter) in a blender and blend for 20 seconds.  Scrape sides of the blender, add butter and blend for another 20 seconds.  Refrigerate for 30 minutes to let batter rest.

Preheat a crepe pan (or nonstick skillet) and lightly season with oil.  Pour approximately ¼ cup of batter into the pan and swirl to coat the bottom of the pan.  Cook the crepe for approximately 2 minutes until golden brown.  Loosen the sides with a spatula and flip over.  Cook another 30 seconds.  Lay the crepes flat on a plate so they can cool.  Continue  cooking crepes until all batter is gone.  (Note: you can make the crepes the night before and refrigerate them.)

Make the filling by combining cream cheese, ricotta cheese, cherry preserves, and lemon zest.  Place a heaping tablespoon of filling in the center of a crepe and fold in sides to make a square pouch.  Repeat the process with all the crepes.  

Place one tablespoon of butter in a preheated skillet or griddle.  Place stuffed crepes on skillet and cook on each side for 2 minutes until warmed through.

In a small sauce pan combine cherry preserves and brandy.  Heat until warm and reserve. 




4 comments:

  1. The crepe recipe sounds delicious! I love crepes - and you're right, they're easy and always elegant! I've impressed a lot of folks at potlucks with crepes. I especially like that you can make savory crepes or sweet, they are that flexible!

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  2. Can't wait to try the crepes. Enjoy your blog.

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  3. Sounds great. How about the corned beef recipe? Thank you.
    Lee

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  4. Anne - so glad to hear someone esle has the same addiction. Betsy thought I was crazy for packing a crepe pan in the RV. Now she is glad I did.

    Lee - Rob bought the corned beef with spice packet from the grocery and cooked it in the crockpot all night. He sauteed some cubed potatoes, mixed it with the beef, put cheese on top, and into the oven briefly to melt the cheese. Love living next to another cook.

    Now I am hungry again.

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