Cherry Bomb Crêpes

SUBMITTED BY Jeffrey Stahl Jr., Executive Chef; Glen Oaks Country Club; West Des Moines, IA

by C&RB Staff (editor@clubandresortbusiness.com)
February 2007
 

Amt Ingredient
4 oz. granulated sugar
4 oz. brown sugar
2 cups dark sweet pitted cherries, drained
1/2 cup brandy
1/2 cup Kirsch
1 dash cinnamon
8 vanilla ice cream-stuffed almond crêpes (click here for recipe)
melted light and dark chocolate for drizzling
151 proof rum for flaming

Procedure:
• Melt butter in a medium saucepan over medium heat with granulated and brown sugars. Carefully stir together until butter and sugars begin to melt, then stir in cherries and turn heat to high. Stir constantly until butter and sugars are melted.
• Add brandy and Kirsch (at this point, if you want a flambé, slightly tilt the pan until flame ignites the mixture, then swirl pan vigorously while stirring). Cook for another minute and a half.
• Add a dash of ground cinnamon over the highest point of the flame to get a “firefly” effect.
• Pour cherry sauce over vanilla ice cream-stuffed crêpes and drizzle with dark and light chocolate just before serving.

Yield: 8 servings