Sunday Morning Crepes.... ummm yes please

I am not going to lie, this might be kind of labour intensive.  BUT, if you want to go the distance, you will look like a hero.  These are some cherry and cream cheese crepes that are perfect for the morning or for an after dinner/ late dessert. 






Yield 4 portions

Stewed Cherries

1 pint of cherries (pitted)

1/2 cup of sugar

Splash of OJ or cranberry juice  

Cream Cheese Filling
2 packs of cream cheese (room temperature)
lemon zest (optional)
2 tbl of sugar

Crepes
1 cup AP flour
1/4 cup sugar
pinch of salt
3 sprigs of lavender or rosemary, chopped fine (optional)
3 eggs
1/2 tsp vanilla
1 1/4 cup milk
2 tbl butter melted

In a medium pot put your cherries, sugar and juice on medium heat and reduce to a glossy consistency.

Your cream cheese should be soft to mix the zest and sugar, set aside.

In a large mixing bowl, whisk together the flour, sugar, lavender and the eggs. Gradually add in the milk to combine. Add the salt and butter; beat until smooth (dont over mix).

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, use about 1/4 cup for each crepe. Rotate the pan in a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Ok, magic time... now put some of the cream cheese filling in the middle of the crepes and roll like a cigar serve with the hot stewed cherries.

'Til the next time friends.. cheers!