Cherry Crepes
Cherry Crepes
Thin mint-flecked crepes folded around a thickened almond-scented cherry filling, dusted with icing sugar and slivered almonds.
Prep: 25 minutes · Cook: 20 minutes
What Are Cherry Crepes?
Thin, mint-flecked crepes wrapped around a glossy almond-scented cherry filling thickened with cornstarch, folded into cones and finished with icing sugar and toasted almonds.
Why Make Cherry Crepes?
- A make-it-look-hard, make-it-easy dessert
- Canned cherries make the filling a five-minute job
- Mint in the batter is an unexpected fresh note
- Crepes can be made ahead and filled to order
- Almond and cherry are a classic pairing
Unico Products Used in This Recipe
Ingredients
- 14 oz canned pitted cherries (with juice reserved)
- 1 1/4 cups reserved cherry juice (from the can)
- 1/2 tsp almond extract
- 1/2 tsp apple pie spice
- 2 tbsp cornstarch
- 3/4 cup all-purpose flour (for the crepes)
- salt (a pinch)
- 2 tsp fresh mint (chopped)
- 1 egg (beaten)
- 1 1/4 cups milk
- vegetable oil (for frying)
- icing sugar and slivered almonds (toasted, to decorate)
- ricotta (sweetened, to serve (optional))
Instructions
- Put the cherries and 1 1/4 cups of the reserved cherry juice in a pan with the almond extract and apple pie spice; stir in the cornstarch and bring to a boil, stirring until thickened and clear, then set aside.
- Sift the flour into a bowl with the salt, add the chopped mint and make a well in the centre; gradually beat in the egg and milk to make a smooth batter.
- Heat 1 tablespoon of oil in a 7-inch skillet, then pour off the excess; add just enough batter to coat the base and cook 1-2 minutes until the underside is set.
- Flip and cook 1 minute more; remove and keep warm. Repeat, oiling the pan each time, until the batter is used.
- Spoon a quarter of the cherry filling onto a quarter of each crepe and fold into a cone.
- Dust with icing sugar, scatter with toasted slivered almonds and serve immediately, with a spoonful of sweetened ricotta alongside if you like.
Cooking Tips
- Let the batter rest a few minutes for tender crepes
- Wipe the pan with oil between crepes, don't pool it
- Cook the filling until clear so it sets, not runs
- Keep cooked crepes warm under a cloth
- Toast the almonds for the best flavour and crunch
Frequently Asked Questions About Cherry Crepes
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1. Can I use fresh cherries?
Yes — pit them and cook with a little extra sugar and juice or water; canned is the fast route.
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2. What is apple pie spice?
A warm blend of cinnamon, nutmeg and allspice; a pinch of cinnamon substitutes in a pinch.
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3. Can I make the crepes ahead?
Yes — stack them with parchment between and fill just before serving.
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4. Why rest the batter?
Resting relaxes the flour so the crepes cook tender, not rubbery.
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5. Is the mint necessary?
No, but it adds a fresh lift against the sweet cherries.
Cherry Crepes Made Simple
Cherry Crepes turn a can of cherries into something worth a tablecloth. A little Unico vegetable oil keeps the crepes thin and lacy.