If you’ve been in a grocery store lately, you’ve seen the mounds of delicious summer cherries for sale at peak season prices. I picked up a bag last week, but my husband and I were having trouble getting through the entire bag.
I decided to whip something up that would help us use up this yummy fruit.
My grandfather started a crepe shop in San Francisco many years ago, and I can remember many a weekend morning my dad being down in the kitchen whipping up a batch of light and delicious crepes with whatever fruit we had around.
My strapping dad outside of the crepe shop
Since it’s basically in my blood, I decided to whip up some crepes and pair them with a decadent cherry compote. Here’s the recipe!
You Will Need:
A handful of fresh cherries, pitted and sliced
1 Tablespoon honey
¼ cup water
Combine your ingredients in a small sauce pan and simmer on medium to high heat until the liquid is completely red and the cherries are tender.
1 cup flour
½ cup milk
½ cup water
¼ teaspoon salt plus 2 Tablespoons butter, melted
Zest of half a lemon
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt, butter and lemon zest; beat until smooth.
Heat a lightly oiled non-stick pan over medium/high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes. Loosen with a spatula; turn and cook the other side. Serve hot.
Finish them off with a dusting of powdered sugar or a dollop of whipped cream. Enjoy!