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Recipes: Crepes with roasted cherries

breakfast
dessert
vegetarian
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Preparation Time15 MINUTES

Cooking Time15-20 MINUTES

Resting Time15 MINUTES

Serves4

LevelMedium


ingredients

For the crêpes
2 eggs
250g (9oz) plain flour
500ml (18fl oz) milk
sunflower oil

For the roasted cherries
200g (7oz) cherries (Rainier variety, if you can get them), halved and stoned
2 tablespoons clear honey
2 tablespoons brandy (optional)
1 teaspoon vanilla bean paste
knob of butter

To serve
lemon, for squeezing
caster sugar

1

For the crêpes, whisk the eggs, flour and milk together until smooth. You can use a food processor or a stick blender for this if you would like. Rest the batter in the refrigerator for at least 15 minutes (you can keep it in there overnight if you wish).

Preheat the oven to 200°C (400°F), Gas Mark 6.

2

Arrange the halved cherries on a roasting tray with the cut sides facing up. Drizzle with the honey, brandy (if using) and vanilla bean paste, then dot small flecks of the butter around the dish. Roast for 10–15 minutes or until the fruit begins to colour a little.

3

Meanwhile, heat a shallow nonstick frying pan over a medium heat. Use a piece of kitchen paper to wipe a little oil across the surface of the pan. Pour a small ladleful of batter into the pan and swill it around so that it coats the entire base of the pan. Cook for about 2 minutes until the mixture starts to set and bubbles appear, then flip, using a fish slice or palette knife to help you loosen the crêpe.

Cook for a further 1–2 minutes on the other side until pale golden, then fold the crêpe into a quarter and set aside – put it on a plate, covered with a clean tea towel, to help keep it warm while you make the others. Repeat the process with the remaining batter.

4

Serve the crêpes with the roasted cherries, a small squeeze of lemon juice and a sprinkling of caster sugar. (Alternatively, crème fraîche makes a very nice accompaniment.)

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Baker, maker, mover and shaker, Flora Shedden has a way with flavours. This week on Khoollect she’s shared with us a delicious sweet breakfast treat from her cookbook, Gatherings: Recipes for Feasts Great and Small. Here’s what she told us about this recipe:

‘This is a breakfast for early autumn mornings when the leaves are beginning to turn and the fruits start to soften. The cherries can, of course, be replaced with other stoned fruits, plums and greengages being excellent alternatives.’

Crepes with roasted cherries

Preparation Time15 MINUTES

Cooking Time15-20 MINUTES

Resting Time15 MINUTES

Serves4

LevelMedium


ingredients

For the crêpes
2 eggs
250g (9oz) plain flour
500ml (18fl oz) milk
sunflower oil

For the roasted cherries
200g (7oz) cherries (Rainier variety, if you can get them), halved and stoned
2 tablespoons clear honey
2 tablespoons brandy (optional)
1 teaspoon vanilla bean paste
knob of butter

To serve
lemon, for squeezing
caster sugar

1

For the crêpes, whisk the eggs, flour and milk together until smooth. You can use a food processor or a stick blender for this if you would like. Rest the batter in the refrigerator for at least 15 minutes (you can keep it in there overnight if you wish).

Preheat the oven to 200°C (400°F), Gas Mark 6.

2

Arrange the halved cherries on a roasting tray with the cut sides facing up. Drizzle with the honey, brandy (if using) and vanilla bean paste, then dot small flecks of the butter around the dish. Roast for 10–15 minutes or until the fruit begins to colour a little.

3

Meanwhile, heat a shallow nonstick frying pan over a medium heat. Use a piece of kitchen paper to wipe a little oil across the surface of the pan. Pour a small ladleful of batter into the pan and swill it around so that it coats the entire base of the pan. Cook for about 2 minutes until the mixture starts to set and bubbles appear, then flip, using a fish slice or palette knife to help you loosen the crêpe.

Cook for a further 1–2 minutes on the other side until pale golden, then fold the crêpe into a quarter and set aside – put it on a plate, covered with a clean tea towel, to help keep it warm while you make the others. Repeat the process with the remaining batter.

4

Serve the crêpes with the roasted cherries, a small squeeze of lemon juice and a sprinkling of caster sugar. (Alternatively, crème fraîche makes a very nice accompaniment.)

SHOW MORE
SHOW LESS

Baker, maker, mover and shaker, Flora Shedden has a way with flavours. This week on Khoollect she’s shared with us a delicious sweet breakfast treat from her cookbook, Gatherings: Recipes for Feasts Great and Small. Here’s what she told us about this recipe:

‘This is a breakfast for early autumn mornings when the leaves are beginning to turn and the fruits start to soften. The cherries can, of course, be replaced with other stoned fruits, plums and greengages being excellent alternatives.’

Crepes with roasted cherries

1

For the crêpes, whisk the eggs, flour and milk together until smooth. You can use a food processor or a stick blender for this if you would like. Rest the batter in the refrigerator for at least 15 minutes (you can keep it in there overnight if you wish).

Preheat the oven to 200°C (400°F), Gas Mark 6.

2

Arrange the halved cherries on a roasting tray with the cut sides facing up. Drizzle with the honey, brandy (if using) and vanilla bean paste, then dot small flecks of the butter around the dish. Roast for 10–15 minutes or until the fruit begins to colour a little.

3

Meanwhile, heat a shallow nonstick frying pan over a medium heat. Use a piece of kitchen paper to wipe a little oil across the surface of the pan. Pour a small ladleful of batter into the pan and swill it around so that it coats the entire base of the pan. Cook for about 2 minutes until the mixture starts to set and bubbles appear, then flip, using a fish slice or palette knife to help you loosen the crêpe.

Cook for a further 1–2 minutes on the other side until pale golden, then fold the crêpe into a quarter and set aside – put it on a plate, covered with a clean tea towel, to help keep it warm while you make the others. Repeat the process with the remaining batter.

4

Serve the crêpes with the roasted cherries, a small squeeze of lemon juice and a sprinkling of caster sugar. (Alternatively, crème fraîche makes a very nice accompaniment.)

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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