I love to serve dessert crepes to guests. They are super impressive and super easy. Two of my favorite characteristics when making any dessert. Recently I decided to try combining three of my favorite tastes into one crepe: tart cherries, red velvet, and cream cheese. Thus emerged my Black Forest Cherries Jubilee Crepe.
The base for the Black Forest Cherries Jubilee Crepe is a red velvet crepe. On top of this is spread a fluffy cream cheese filling, then topped with cherries jubilee, folded, and garnished with a dab of whipped cream. Decadent in every way.
Black Forest Cherries Jubilee Crepe
- 2 eggs
1 1/4 Cups Milk
1 tsp. Sugar
1/8 tsp. Vanilla
3/4 Cup Flour
1 1/2 Tbsp. Cocoa Powder
2 tsp. Red Food Coloring
Cream Cheese Filling:
- 1 Cup Heavy Whipping Cream
1 8 oz. Package Cream Cheese
1 1/4 Cups Powdered Sugar
1/2 tsp. Vanilla
Cherries Jubilee Topping:
- 1 Quart Canned Tart Cherry Pie Filling
1/2 Cup Brandy
The first step to making these crepes is to prepare the crepe batter. In a blender, beat eggs until light. Add remaining ingredients and blend until smooth. Let stand 5 minutes.
Heat small fry pan over medium heat and spray with cooking spray. Pour just enough batter in pan to cover the bottom of the pan. Cook until the top of the crepe has a dull finish. Flip and cook for 10 seconds more.
Place a sheet of wax paper between each crepe. These can be refrigerated until used or frozen if not using right away.
Next, prepare the cream filling. In a small bowl, beat the whipping cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth; fold in whipped cream. Chill until ready to serve.
Finally, it’s time to make the cherries jubilee. For this, in a fry pan, heat the cherry pie filling. In a separate small pan, heat the brandy. When ready to serve, bring the cherries and brandy to the table, slowly pour the brandy over the warm cherries, light with a long match and watch the blue flames.
To assemble the crepes. Start with a red velvet crepe, spread 2 heaping tablespoons of cream down the center of crepe, top with 2 tablespoons of cherries jubilee, roll up. Top with a dab of whipped cream and garnish with a single cherry.
This is one of the most decadent crepes I make and one of the best received. Anytime you serve something that is flaming, it is sure to be a hit.
This recipe might sound like a lot of work, but it really isn’t. It is well worth giving a try. I did, and for this I am — Simply Grateful.