For the crepe batter: Combine milk, 2 cups water and eggs in a large bowl and mix thoroughly. Add flour and salt and mix until smooth. Slowly add melted butter and mix. Let batter rest, refrigerated, 24 hours!
Add some butter in a hot crepe pan on medium heat, then add just enough batter to spread out with the back of a spoon. Cook until the edges start to curl and are slightly browned, 3 to 4 minutes, then flip and cook the other side, 3 to 4 minutes more. Cook 2 more crepes in the same manner.
For the fireball crepe: Combine butter and brown sugar in a nonstick saucepan on medium heat until melted, then add cherries. Flambe with whiskey by tipping the pan into the flame and letting cook off.
Add cinnamon goat cheese to each crepe. Roll crepes and spoon cherry mixture and sauce over the tops. Top with powdered sugar and candied almond crumbs and dollop on the side with whipped cream.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Crepe Expectations, Las Vegas, NV