Baked Stuffed Crepes with Cherry Topping

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Baked Stuffed Crepes with Cherry Topping


Crepe Batter

1 c milk

1 tbsp sour cream

¼ c butter, melted then cooled

3 eggs

1 ¼ cups flour

2 tbsp sugar

2 tsp baking powder

Cheese Filling

2 cups ricotta cheese

2 cups farmers cheese; may substitute with a mild goat cheese or drained small- curd cottage cheese

1/3 cup sugar

2 eggs

½ tsp cinnamon

1 tsp vanilla extract

2 tbsp lemon juice

1 tsp salt

Cherry Fruit Sauce

1 can (21 oz) Comstock Cherry pie filling (or any flavor or brand of pie filling)

1 tsp orange zest

2 tbsp brandy or Grand Marnier

To Make Crepe Batter 
Preheat oven to 350 degrees. Blend all ingredients together until smooth, using a mixer or a blender. Pour ½ the batter into the DoveWare Casserole dish and bake for 20 minutes or until the batter has set. Allow to cool while preparing the cheese filling.

To Make Cheese Filling
Place the cheeses, sugar and eggs in a bowl and mix until combined. Stir in the cinnamon, vanilla extract, lemon juice and salt. Spread evenly over the cooled batter. Slowly pour the remaining crepe batter over the cheese mixture.
Place back into the oven and cook for an additional 50 minutes or until the filling has set and top is golden brown. Let cool for 20 minutes or longer before cutting into portions. Sprinkle with powdered sugar or top with a fruit sauce.

To Make the Cherry Fruit Sauce
Cook the cherry pie filling and zest in a small saucepan over medium heat. When hot, remove from heat and stir in brandy. Place a spoonful or so on each serving followed by a smaller dollop of sour cream, if desired.

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