Servings: 6 crepes
- 1 cup flour
- 1 1/2 cups milk
- 2 tbsp. melted butter
- 2 eggs
- 1 tsp. vanilla extract
- 1 tbsp. sugar
- 1/8 tsp. salt
- Cooking spray or light flavored cooking oil
- 4 cups sweet cherries, fresh or frozen, pitted, stems off
- 1/2 cup sugar
- 1 lemon, zested and juiced
- 1 tbsp. ginger paste
- 1/2 cup rum
- Vanilla ice cream
- Place flour, milk, butter, eggs, vanilla, sugar, and salt in a blender. Blend the ingredients until batter is smooth and frothy.
- Let batter rest in a covered bowl or container. This can be done for a few minutes out of the fridge, or longer in the fridge.
- In a large non-stick pan, on medium to medium-low heat, spray some cooking spray or coat in the inside with cooking oil.
- Ladle on a scoop of batter, enough to coat the bottom. You may have to swirl the pan to get the batter evenly around the bottom.
- When the bottom of the crepe is lightly browned, gently flip the crepe. (I like to use 2 silicone spatulas to help flip without tearing the crepe). Cook until the other side is lightly browned.
- Remove to a cooling rack.
- Place cherries in a large skillet with lemon zest, lemon juice, sugar, ginger paste, and cover with a lid. Cook on medium heat until the cherries render their juices and sugar dissolves, about 5 minutes.
- Add rum to the pan. If cooking on an open-flame stove, be sure to remove pan from heat source first.
- Using a long-lighter, light the rum fumes on fire and allow the flames to burn out. This can take several minutes.
- Cook the mixture down until juices become syrupy. On medium to medium-high heat this can take about 15 minutes. Stir frequently.
- Serve with vanilla ice cream on top of rolled up crepes.