Roasted Balsamic Cherry and Goat Cheese Crêpes

balsamic cherry goat cheese crepes

If you were to ask me what my favorite fruit is at any given time, I'd likely say whatever fruit happened to be in front of me. But I do have a special weakness for sweet cherries when they're in season — plump, firm, sweet and so bold and striking in flavor, I buy large bags full of them as often as I can for snacks, breakfasts and treats.

This time around, I've tossed them in balsamic vinegar and roasted them in preparation for a crêpe filling. Roasting softens the cherries and deepens the flavor into almost a cherry pie filling taste without the sugar, and the balsamic vinegar further intensifies the flavor by lending it something like the taste of a robust red wine — definitely not vinegary! Combine with toasted almonds and tangy soft goat cheese and roll up in a soft, light and chewy crêpe and you have a sweet and savory treat that's perfect for brunch or lunch.

cherry goat cheese crepes

The crêpes themselves — adapted slightly from Joanne at Eats Well With Others — are quick and simple, and work out perfectly every time into a soft, light and easily rollable or foldable crêpes that are ideal for filling or stuffing. They're also unsweetened, and are a great crêpe for any savory or dessert idea.

Roasted Balsamic Cherry and Goat Cheese CrêpesRoasted Balsamic Cherry and Goat Cheese Crêpes
Recipe by
Cuisine: French
Published on July 16, 2014

Simple soft and light brunch crêpes filled with fresh sweet balsamic-roasted cherries, toasted almonds and tangy goat cheese

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Crêpes:
  • 1 1/2 cups all-purpose flour
  • pinch of sea salt
  • 2 cups milk
  • 3 eggs
  • 1 tablespoon vanilla
  • 3 tablespoons olive oil
Filling:
  • 3 cups (1 lb or 450 g) pitted cherries
  • 2 tablespoons balsamic vinegar
  • 1/2 cup chopped raw almonds
  • 1 cup soft goat cheese, crumbled
Instructions:
  • Preheat an oven to 450°. Toss the cherries with the balsamic vinegar and place on a baking sheet. Roast for 12 to 15 minutes until the cherries are soft. Remove from the oven, transfer to a bowl, and set aside.

  • Meanwhile, toast the chopped almonds in a dry unoiled skillet over medium-low heat for 10 minutes, stirring or tossing frequently, until lightly browned. Remove from heat and set aside.

  • In a large bowl, Whisk together the flour and salt in a large bowl. In a separate bowl, whisk together the milk, eggs, vanilla and oil. Slowly whisk the liquid ingredients into the dry ingredients, mixing until the batter is smooth. Let stand for 20 minutes.

  • Lightly butter or grease a non-stick skillet and place over medium heat. When hot, add a scant 1/3 cup of batter to the pan. Using the back of a ladle, gently spread the batter into a thin circle about 8 inches round. Cook until the top surface is dry and the edges release easily from the sides, just a minute or so. Gently flip and cook the other side for a seconds, then gently loosen the crêpe and slide on to a plate. Repeat with the remaining batter.

  • Place a couple of tablespoons of the cherries directly in the center of the crêpe and scatter with almonds and crumbled goat cheese. Fold or roll up the crêpe and serve warm.

Makes 12 to 14 crepes or 6 brunch size servings

cherry crepes

Other cherry recipes you may enjoy:
Cherry Ricotta Crêpes
Cherry Clafouti (Baked Cherry Pudding)
Cherry Pudding Cake
Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Geotic

4 comments:

Joanne said...

I'm so glad my crepes could inspire these beauties! THat cherry filling sounds divine.

Deena Kakaya said...

Savoury crepes, now here's something that I don't do often but I do like the balance of sweet, sour and creamy tones in your recipe x

Johanna GGG said...

your crepes sounds wonderful - I would love this sort of brunch that has a bit of sweet and a bit of savoury - sadly cherries are a long way away for us but I love them so much - especially as their season always seems so short

Juhi said...

I served it with a bit of maple syrup and the combination of the sweet, tart and tangy is just divine! Thanks for sharing this one!