Cream Filled Crepes with Tart Cherry Sauce
Delight your taste buds with these elegant Cream Filled Crepes with Tart Cherry Sauce, a perfect fusion of light, airy crepes, luscious cream filling, and tangy, fruity topping. Made from a simple batter of pantry staples like flour, milk, and eggs, these tender crepes are cooked to golden perfection in minutes. The star of the dish is the velvety whipped cream filling, sweetened with powdered sugar and kissed with vanilla for a decadent touch. Topping it all is a vibrant tart cherry sauce, made from fresh or frozen cherries simmered with sugar, lemon juice, and cornstarch to create a glossy, spoonable delight. This easy yet indulgent recipe is ideal for special breakfasts, brunches, or even dessert, promising a perfect balance of creamy, sweet, and tangy flavors in every bite. Assemble the crepes just before serving and drizzle generously with the warm cherry sauce for an irresistible treat that will impress your guests!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 0.5 cup Water
- 2 units Large eggs
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Sugar
- 0.25 teaspoon Salt
- 1 cup Heavy cream
- 0.333 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 cups Fresh or frozen tart cherries (pitted)
- 0.333 cup Granulated sugar
- 1 tablespoon Cornstarch
- 0.333 cup Water (for cherry sauce)
- 1 tablespoon Lemon juice
Instructions
In a medium mixing bowl, whisk together the flour, milk, water, eggs, melted butter, sugar, and salt until smooth and lump-free. Let the batter rest for 15 minutes.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray.
Pour approximately 1/4 cup of batter into the pan and quickly swirl to evenly coat the surface. Cook for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden.
Flip the crepe carefully using a spatula and cook for another 30 seconds to 1 minute. Remove from the pan and stack on a plate. Repeat with the remaining batter.
For the cream filling, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form. Refrigerate until ready to use.
To make the cherry sauce, combine the cherries, granulated sugar, cornstarch, water, and lemon juice in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and resembles a sauce (about 5-7 minutes). Remove from heat and let cool slightly.
To assemble, spread a generous dollop of cream filling down the center of each crepe. Roll the crepe around the filling and place seam-side down on a serving plate.
Drizzle the warm tart cherry sauce over the crepes. Serve immediately and enjoy!
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 40.9 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 280 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
