CHERRIES ROYALE - MAGIC PAN RECIPE
Provided by á-3862
Number Of Ingredients 24
Steps:
- Sift flour and salt together into mixing bowl. Mix thoroughly with eggs to form a thick paste. Gradually add milk, whisk until smooth-DO NOT OVER BEAT. Batter will have the consistency of thick cream. Cover bowl and refrigerate 2 hours or more (overnight.) Brush a hot crepe pan, 6½ to 7 inches in diameter, with butter or oil. Pour in 1½ to 2 Tbsp batter, tipping pan to coat it with a thin layer. When edge of crepe starts to brown, turn crepe and brown other side. Repeat process, adding oil or butter as needed. If you over beat the batter, it became foamy and if you cooked crepes with foamy batter you ended up with lots of tiny air holes in the crepes. Also, after the batter was strained it was to sit in the walk-in for several hours so that all the air would rise to the top and be eliminated. You're correct-it was strained to assure no lumps. Prepare Filling by beating cheese with sour cream. Mix in sugar, lemon juice and almond extract to blend thoroughly. Chill Prepare sauce by measuring cherry syrup and adding enough water to make 1 cup. Combine with sugar and lemon juice, bring to a simmer over medium heat. Mix cornstarch with ¼ cup water. Stir cornstarch mixture into simmering syrup mixture. Cook and stir about 5 minutes until smooth and slightly thickened. Stir in cherries, brandy, and almond extract; remove from heat and set aside. Spread about 2 tsp filling on half of each crepe. Fold each in half, then in half again to form a triangle. Place on lightly buttered baking sheet; heat 3-4 minutes in a 350º F oven just to heat through. (You can also microwave these for 22 seconds.) Place 2 filled crepes overlapping slightly on warmed individual serving plate. Spoon hot cherry mixture-if necessary, reheat slowly, stirring gently- over each serving. Sprinkle with almonds. Serve immediately.
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timothy contee
timothy-c@gmail.comI can't wait to try this recipe! It looks so delicious.
Afsam Nisar
a_n@hotmail.frThis dessert is perfect for a special occasion. It's elegant and delicious.
Nathan Yirga
n59@yahoo.comThis recipe is so easy to follow, even for a beginner baker. I highly recommend it!
Clare Muhatia
m-c@yahoo.comI love the combination of cherries and custard in this dessert. It's a classic flavor combination that never gets old.
Mili Akter
a_m@hotmail.comThis is a great recipe for a quick and easy dessert. It's perfect for busy weeknights.
EdstayytruLittdlva
edstayytrulittdlva71@hotmail.comI thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
iyed reaction
riyed@yahoo.comThis dessert was a bit too rich for my taste, but it was still good.
Kourtney Jackson
kourtneyj@gmail.comI found this recipe to be a bit bland. I think it could use some more spices or flavoring.
Hamid Saeed
saeed.h78@yahoo.comThe custard didn't set properly for me, but the cherries were still delicious.
Hammad Ashraf
ah17@gmail.comI thought this dessert was a bit too sweet for my taste, but my kids loved it.
Emma Vendetti
vendettie30@hotmail.comThis recipe is a keeper! I'll definitely be making it again.
GAMING OP FF
g_ff@yahoo.comI wasn't sure how the cherries and custard would go together, but I was pleasantly surprised! This dessert is delicious and easy to make.
Charmaine Petel
petel66@gmail.comThis is my go-to dessert for potlucks and parties. It's always a crowd-pleaser.
Evelyn Simpson
simpson_evelyn35@yahoo.comI love how versatile this recipe is. I've made it with fresh cherries, frozen cherries, and even canned cherries, and it always turns out great.
Kaela Scott
k@yahoo.comThis recipe is so easy to follow, and the results are amazing! The cherries and custard are a perfect combination, and the crunchy topping adds a nice textural contrast.
Asad Sindhi
s@yahoo.comCherries Royale was a hit with my family! The custard was rich and creamy, and the cherries added a lovely tartness. I used fresh cherries, but I think frozen cherries would work just as well.