Cherries Jubilee

Name: Cherries Jubilee
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: French
Ingredients: ½ pound Bing or other sweet cherries, pitted and halved; ¼ cup sugar; ¼ cup brandy, bourbon, or white rum; 2 tablespoons kirsch; 1 - Sweet Crêpes, vanilla ice cream, or any cheesecake

Cherries Jubilee

Cuisine:French

Course:Dessert

10m prep 10m cook 20m ready

A classic dessert of sweet cherries simmered in sugar and liquor, flambéed for drama, and served over crêpes, ice cream, or cheesecake.

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1 cup (125g) all-purpose flour
1 cup (235g) milk
½ cup (120g) lukewarm water
4 large eggs
4 tablespoons (2 oz or 55g) butter, melted
½ teaspoon salt
2 tablespoons butter

Sub-recipe steps

Combine in a large bowl or blender and mix or blend until smooth: 1 cup (125g) all-purpose flour; 1 cup (235g) milk; ½ cup (120g) lukewarm water; 4 large eggs; 4 tablespoons (2 oz or 55g) butter, melted; ½ teaspoon salt
Place a medium nonstick skillet over medium heat. Have ready: 2 tablespoons butter
Add ½ teaspoon butter to the skillet and swirl to coat. Pour enough batter into the skillet to cover the bottom with a very thin coating (about ¼ cup). Tilt and rotate the skillet to cover the bottom with batter, and cook until the crêpe bubbles and the bottom is lightly browned, 1 to 1 ½ minutes. Turn the crêpes with a long, thin spatula or flip it with a quick flick of the wrist. Cook the second side until browned (it will not brown evenly but will be nicely speckled). Slide the crêpe onto a plate and repeat with the remaining batter, adding more butter after cooking each crêpe.
Prepare the batter as above, adding 3 tablespoons (35g) sugar and decreasing the salt to ⅛ teaspoon.