Cherry Cheese Crepes with imported Port Salut
Take your next brunch up a notch with the delicious combination of buttery, melted imported Port Salut cheese tucked inside home-made crepes and topped with sweet dark cherries. Haven’t made crepes before? They’re surprisingly easy and sure to become a favorite!Print
- 4 TB butter divided
- 1 cup flour
- 1 TB sugar
- 1/8 tsp salt
- 3/4 cup milk or cream
- 1/2 cup water
- 2 eggs
- 1 tsp vanilla extract
- 16 oz imported Port Salut cheese thinly sliced
- 1 cup Amarena or Luxardo cherries in syrup
Melt 2 TB butter in a small microwave safe bowl. Combine butter, flour, sugar, salt, milk, water, eggs, and vanilla extract in a blender for 1-2 minutes. Place in refrigerator to chill completely for at least an hour or up to 24 hours ahead.
Heat an 8” nonstick skillet over medium heat and coat with 1 tsp butter, using a paper towel or pastry brush to spread. Pour in 1/4 cup batter and swirl pan to create a thin coating on the bottom of the pan. Cook crepe for 2 minutes and use a large spatula to flip over. Lay 3 thin slices of cheese down the center and fold each side in towards the middle “omelette style” to cover cheese. Cook for 1-2 minutes to melt cheese. Remove to a plate and continue with desired remaining crepes. Serve crepes with cherries in syrup for topping.
Tips: You can make the batter ahead the night before to have ready to cook in the morning. You can also use extra batter to make plain crepes to reheat later or easily halve this recipe too.