Cherries Jubilee Crepes

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
Cherries Jubilee
  • 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

  1. Place flour, milk, butter, eggs, vanilla, sugar, and salt in a blender. Blend the ingredients until batter is smooth and frothy.
  2. 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.
  3. In a large non-stick pan, on medium to medium-low heat, spray some cooking spray or coat in the inside with cooking oil.
  4. 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.
  5. 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.
  6. Remove to a cooling rack.
Cherries Jubilee
  1. 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.
  2. Add rum to the pan. If cooking on an open-flame stove, be sure to remove pan from heat source first.
  3. Using a long-lighter, light the rum fumes on fire and allow the flames to burn out. This can take several minutes.
  4. Cook the mixture down until juices become syrupy. On medium to medium-high heat this can take about 15 minutes. Stir frequently.
  5. Serve with vanilla ice cream on top of rolled up crepes.