SHROVE TUESDAY ~ CHERRY CREAM CREPES

February is National Cherry Month!

Shrove Tuesday

"The word shrove is a past tense of the English verb "shrive," which means to obtain absolution for one's sins by confessing and doing penance. Shrove Tuesday gets its name from the shriving (confession) that Anglo-Saxon Christians were expected to receive immediately before Lent."

~ Cherry blossoms

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CHERRY CREAM CREPES

~ Delightful February dessert first made when crepes were the rage ... adapted from CREPE COOKERY (1976)

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BASIC CREPE RECIPE:

(adapted from The Flavor of Famie & Mastering the Art of French Cooking)

1 1/2 cups cold water

1 1/2 cups milk

6 eggs

3 cups sifted flour

6 Tbsp. melted butter

1/2 tsp. salt

• Put all liquids into food processor. Turn on machine. Add flour and butter. Leave on a few minutes and scrape down sides with spatula. Strain through fine strainer and put in stainless steel bowl or glass container. Refrigerate for at least 2 hours.
• When making crepes, if mixture seems thick, use a little water to thin it down. Keep in mind it should be thick enough to coat the back of a spoon.
• To make crepes, put either clarified butter or margarine in the crepe pan; only a small amount is needed. Allow pan to heat on medium high heat. By tipping pan, empty out any excess oil. Using a 2-oz. ladle, ladle mixture into center of pan. By turning the pan in a circular motion, you will be able to move the batter all around the pan. This will allow for a thinner and more evenly cooked crepe. The first crepe you will make will always be a tester. As you continue to make more, the quality will get better. (Yield: 18 6-inch crepes)
• Note: You do not need to add butter to the pan every time for each crepe, only when needed.

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CHERRY CREAM STACK

16-18 cooked crepes

Whipped cream

CHERRY FILLING:

1/2 cup sugar

1 Tbsp. cornstarch

1 (16-oz.) can pitted red tart cherries

1/4 cup juice from cherries

1 tsp. lemon juice

2 Tbsp. port wine

drops of red food coloring

In small saucepan combine sugar and cornstarch. Drain cherries, saving 1/4 cup juice. Stir drained cherries and 1/4 cup juice into sugar mixture. Cook, stirring constantly over low heat until thickened and translucent. Stir in lemon juice and wine. Cool to lukewarm. Set aside.

CREAM FILLING:

1/2 cup sugar

2 Tbsp. flour

1 Tbsp. cornstarch

1/4 tsp. salt

2 cups milk

3 beaten egg yolks

1/4 tsp. almond extract

In saucepan, combine sugar, flour, cornstarch, and salt. Stir in milk. Cook, stirring constantly, until mixture thickens. Stir a little of the hot mixture into beaten egg yolks; then return egg mixture to pan. Cook over low heat, stirring several minutes longer. Add almond extract.

cool.

TO ASSEMBLE:

Spread cooled cream filling between crepes to make 2 stacks of 8-9 crepes each. Spoon cherry mixture over top of stacks. Garnish with whipped cream. Cut each stack into 6-8 pie-shaped wedges. (12-16 servings)