4 1/2 cups Pitted Cherries (or frozen, but thawed)
1 cup water
1/2 cup sugar
Mascarpone Spread-
8 ounces Mascarpone Cheese
1 tsp vanilla bean paste
Instructions
For the Crepes-
Mix flour, eggs and milk until smooth. You can use a blender or a mixer for this.
Transfer to a bowl and mix in beer.
Cover with saran wrap and allow to rest for about an hour.
For the Cherry Compote-
Place pitted cherries, water and sugar in a heavy bottomed sauce pan.
Simmer cherries for 10 minutes.
Remove cherries from pan and set aside.
Continue to simmer cherry juice, water and sugar on low until it is syrup consistency, 15-20 min.
Pour syrup over cherries.
Mascarpone-
Stir in vanilla bean paste
Cooking the Crepes-
Coat a hot small non-stick pan with butter
Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
Cook for 30 seconds and flip.
Cook for another 20 seconds and remove from pan and place on a large plate.
Lay them out flat so they can cool.
Continue until all batter is gone.
To assemble, lay Crepe out flat onto a plate, spread half of the crepe with the mascarpone spread and spoon cherry compote. Fold crepe in half, and then fold in half again.
Originally Submitted
9/4/2013
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