Cherries Crepe Souffle Recipe

Posted by
Rate It!
Cherries Crepe Souffle
Add your photo!
Ingredients
9
Count
Nutrition
272
Calories
Total time
40
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. To make the crepes: In a small saucepan on medium-low heat, cook 1/2 stick of butter until it slightly brown. In a standing mixer, put in flour, eggs, egg yolk, milk and 3 tablespoons kirsch, beat well on medium speed until just combined. Strain mixture through a fine strainer. Add the brown butter to this mixture, combine well and leave it to rest in the refrigerator for 2 hours. In a preheated 8-inch skillet, brush with a little melted butter and pour in 1/4 cup of crepe batter. Swirl the skillet around and coat it well with batter and pour excess back into batter mixture. Cook crepes until lightly brown, about 1 to 2 minutes per side. Hold aside at room temperature
  2. To make the crepe filling: In a standing mixer, cream 1 stick of butter with confectioners sugar on medium speed until well combined. Add 2 tablespoons kirsch, mix for another 30 seconds. Transfer to a bowl and keep in refrigerator.
  3. In a medium skillet, melt remaining 1/2 stick of butter on medium heat and cook remaining 2 cups of cherries, coat well with butter. Add 1/4 cup sugar and cook, until slightly soft, about 2 to 5 minutes depending on cherry size. Then add 2 tablespoons of kirsch, remove the skillet from the stove top and ignite to flambe the cherries. Allow the flame to burn out the alcohol.
  4. Preheat oven to 170 degrees F. Spread each crepe with a tablespoon of crepe filling. Roll the crepe and sides in like a spring roll. Place 2 crepes in the middle of each serving plate, warm in oven for 5 minutes. To serve, garnish with some of the cooked cherries and a scoop of the cherry sorbet.
  5. Cherry Sorbet:
  6. 4 cups ripe cherries, pitted
  7. 4 cups water
  8. 1/2 lemon, juiced
  9. 1 1/4 cups sugar
  10. 1 tablespoon corn syrup
  11. In a medium saucepan, combine cherries with water and lemon, bring to a boil and simmer on low heat for 10 minutes. Add sugar, stir to dissolve and cook for another 15 minutes. Then add the corn syrup and allow to cool before pouring mixture into the ice cream machine. In the machine, bring mixture to soft to firm consistency and keep in freezer.
  12. Yield: about 7 cups
  13. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 272.21 Kcal (1140 kJ)
Calories from fat 54.5 Kcal
% Daily Value*
Total Fat 6.06g 9%
Cholesterol 72.99mg 24%
Sodium 52.64mg 2%
Potassium 187.78mg 4%
Total Carbs 49.92g 17%
Sugars 38.06g 152%
Dietary Fiber 1.51g 6%
Protein 5.68g 11%
Vitamin C 2.4mg 4%
Iron 0.4mg 2%
Calcium 67.9mg 7%
Amount Per 100 g
Calories 156.17 Kcal (654 kJ)
Calories from fat 31.27 Kcal
% Daily Value*
Total Fat 3.47g 9%
Cholesterol 41.88mg 24%
Sodium 30.2mg 2%
Potassium 107.74mg 4%
Total Carbs 28.64g 17%
Sugars 21.84g 152%
Dietary Fiber 0.86g 6%
Protein 3.26g 11%
Vitamin C 1.4mg 4%
Iron 0.3mg 2%
Calcium 38.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 5.6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top