Crêpe cake with candied cherries Recipe

Ingredients

• 1 cup all-purpose flour
• 1 1/2 cups milk
• 2 eggs
• 1/4 teaspoon salt
• 1/4 cup butter, melted and cooled slightly
• 2 cups cherries, pitted
• 1/2 cup water
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon vanilla extract
• 1 1/2 cups heavy cream
• 2 tablespoons powdered sugar

Instructions

1. In a large mixing bowl, whisk together flour, milk, eggs, and salt until smooth.
2. Add melted butter and whisk until well combined.
3. Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter onto the skillet for each crêpe, and cook until lightly golden brown on both sides. Set crêpes aside and let cool.
4. In a medium saucepan, combine cherries, water, sugar, lemon juice and vanilla extract. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer until liquid has thickened, about 20-25 minutes.
5. Remove from heat and let cool completely.
6. In a large mixing bowl, beat heavy cream and powdered sugar until stiff peaks form.
7. Place one crêpe on a serving plate, spreading about two tablespoons of whipped cream on it. Continue layering cream and crêpes, ending with a crêpe on top.
8. Spoon candied cherries and its syrup over the top of the crêpe cake.
9. Refrigerate for at least 2 hours before serving.

Verdict

This crêpe cake with candied cherries is the perfect combination of sweet and tangy. The light and delicate crêpe layers combined with the creamy filling and candied cherries make this dessert a showstopper.

Serving Suggestions

Serve chilled with a dollop of whipped cream and fresh cherries.