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Full Online Book HomeLearning KitchenBreakfastandbrunches - Crepes Cherries Jubilee
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Breakfastandbrunches - Crepes Cherries Jubilee Post by :siddielou Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2536

Click below to download : Breakfastandbrunches - Crepes Cherries Jubilee (Format : PDF)

Breakfastandbrunches - Crepes Cherries Jubilee

Amount Measure Ingredient -- Preparation Method

8 Crepes (recipe follows)

FILLING:
2 (3 oz) Pkg cream cheese
1 tablespoon cherry brandy
3 tablespoons powdered sugar

SAUCE:
1 ( 16oz) can pitted dark sweet cherries -- or fresh
2 tablespoons sugar
1/8 teaspoon nutmeg
1 tablespoon cornstarch
1 1/2 teaspoons lemon juice
1/4 cup brandy

CREPES:
2/3 cup flour
2 eggs
3 tablespoons butter, melted
1/2 teaspoon salt
1 cup milk
2 teaspoons sugar

Blend all ingredients until smooth.

Refrigerate at least 2 hours or over nite.

Heat a 7 or 8 " skillet.

Brush with butter.

Pour a scant 1/4 cup batter into the pan.

Tilt pan to coat bottom evenly.

Cook over medium heat until golden.

Turn crepe and cook other side.

Turn crepe out on plate, keep warm.

Repeat with remaining mixture.

FILLING:
Beat cream cheese, 1 tablespoon brandy and the 10X sugar until soft & creamy.

Spread 1 tablespoon of the cheese mixture on each crepe.

Roll up crepes or fold into quarters.

SAUCE:
Drain cherries, reserving the syrup.

Combine syrup, sugar, nutmeg and cornstarch.

Heat to boiling, stirring constantly, until mixture is clear and thickened.

Remove from heat, stir in lemon juice and cherries.

Heat 1/4 cup brandy in small saucepan.

Ignite and pour over cherry mixture.

Spoon cherries and sauce over crepes.
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