Cherries Jubilee

Ingredients

• ½ pound Bing or other sweet cherries, pitted and halved
• ¼ cup sugar
• ¼ cup brandy, bourbon, or white rum
• 2 tablespoons kirsch
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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

  1. 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
  2. Place a medium nonstick skillet over medium heat. Have ready: 2 tablespoons butter
  3. 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.
  4. Prepare the batter as above, adding 3 tablespoons (35g) sugar and decreasing the salt to ⅛ teaspoon.