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Black-Cherry Crepes Recipe
|Pitted black cherries||2 Pound|
|Ground cinnamon||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Oranges||2 , rind and juiced|
|Confectioner's sugar||2 Tablespoon|
|Toasted almonds/Whipped cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1588 Calories from Fat 358
% Daily Value*
Total Fat 40 g60.9%
Saturated Fat 14.8 g74.1%
Trans Fat 0 g
Cholesterol 194.5 mg
Sodium 284.3 mg11.8%
Total Carbohydrates 294 g98%
Dietary Fiber 11.4 g45.4%
Sugars 243.5 g
Protein 21 g42.9%
Vitamin A 21.9% Vitamin C 238.7%
Calcium 46.7% Iron 38%
*Based on a 2000 Calorie diet
Simmer the cherries in a covered saucepan over moderately low heat with the cinnamon, sugar and orange rind.
There will be enough juice still clinging to the cherries to prevent them from burning.
Dissolve the ar rowroot in the orange juice and add to the pan of hot cherries and continue cooking until a thick sauce is formed around the cherries.
Add 1 tablespoon kirsch.
If the sauce appears too thin add another teaspoon arrowroot dissolved first in 1 tablespoon re served cherry juice.
If the sauce is too thick, thin it out a little with more juice.
Butter an oven proof dish.
Put 2 tablespoons of the cherry filling in each crepe and roll the crepe.
Dot the surface of the crepes with 1 tablespoon butter and heat in a preheated oven at 400Â° for 15 minutes.
Sprinkle the surface of the heated crepes with sifted confectioner's sugar and serve with toasted almonds over the confectioner's sugar or with whipped cream.