Crêpes cherry jubilee

Name: Crêpes cherry jubilee
Cuisine: British
Ingredients: 1 egg, lightly beaten; 100 ml whole milk; 1 tbsp butter; 2 tbsp kirschwasser, cherry brandy or Cherry Heering; lemon juice, to taste (optional); 25 g lightly salted butter, melted, plus extra for frying; large handful of cherries, halved and stoned; 50 g plain flour; 1 tsp caster sugar; 2 tbsp fructose (fruit sugar) or 3 tbsp caster sugar; ¼ tsp vanilla extract; 1–2 scoops of vanilla ice cream; a pinch of salt

Preparation info

Difficulty
Easy

Appears in

Solo

By Signe Johansen

Published 2018

About

The trick to making good crêpes is to ensure that the consistency of the batter is quite thin so it really spreads around the frying pan or crêpe pan when you ladle it in. This recipe makes 3–4 medium crêpes, but you can easily double or triple it and make a large batch, freezing the extras by separating each cooked crêpe with a strip of baking parchment so you can remove them one at a time from the freezer when needs be. For a savoury crêpe, omit the sugar and vanilla extract.