Cherries Crepe Souffle

Total Time:
2 hr 40 min
Prep:
15 min
Inactive:
2 hr
Cook:
25 min

Yield:
6 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 2 sticks (16 tablespoons) unsalted butter at room temperature, plus additional for cooking crepes
  • 1/2 cup all-purpose flour
  • 2 large eggs, plus 1 large egg yolk
  • 1 cup whole milk
  • 7 tablespoons kirsch or brandy
  • 1/2 cup confectioners' sugar
  • 2 cups ripe cherries, pitted
  • 1/4 cups sugar
  • Cherry sorbet, recipe follows
Directions

To make the crepes: In a small saucepan on medium-low heat, cook 1/2 stick of butter until it slightly brown. In a standing mixer, put in flour, eggs, egg yolk, milk and 3 tablespoons kirsch, beat well on medium speed until just combined. Strain mixture through a fine strainer. Add the brown butter to this mixture, combine well and leave it to rest in the refrigerator for 2 hours. In a preheated 8-inch skillet, brush with a little melted butter and pour in 1/4 cup of crepe batter. Swirl the skillet around and coat it well with batter and pour excess back into batter mixture. Cook crepes until lightly brown, about 1 to 2 minutes per side. Hold aside at room temperature

To make the crepe filling: In a standing mixer, cream 1 stick of butter with confectioners sugar on medium speed until well combined. Add 2 tablespoons kirsch, mix for another 30 seconds. Transfer to a bowl and keep in refrigerator.

In a medium skillet, melt remaining 1/2 stick of butter on medium heat and cook remaining 2 cups of cherries, coat well with butter. Add 1/4 cup sugar and cook, until slightly soft, about 2 to 5 minutes depending on cherry size. Then add 2 tablespoons of kirsch, remove the skillet from the stove top and ignite to flambe the cherries. Allow the flame to burn out the alcohol.

Preheat oven to 170 degrees F. Spread each crepe with a tablespoon of crepe filling. Roll the crepe and sides in like a spring roll. Place 2 crepes in the middle of each serving plate, warm in oven for 5 minutes. To serve, garnish with some of the cooked cherries and a scoop of the cherry sorbet.

Cherry Sorbet:

4 cups ripe cherries, pitted

4 cups water

1/2 lemon, juiced

1 1/4 cups sugar

1 tablespoon corn syrup

In a medium saucepan, combine cherries with water and lemon, bring to a boil and simmer on low heat for 10 minutes. Add sugar, stir to dissolve and cook for another 15 minutes. Then add the corn syrup and allow to cool before pouring mixture into the ice cream machine. In the machine, bring mixture to soft to firm consistency and keep in freezer.

Yield: about 7 cups

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Brandied Cherry Crepes

    Recipe courtesy of Sandra Lee