Recipe
Breakfast
Cherries Jubilee with Orange Mascarpone Crepes
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8 oz.) pkg. mascarpone cheese | ||
| 2 tsp. fresh orange zest | ||
| 1 tbsp. fresh orange juice | ||
| 2 tbsp. Hy-Vee honey | ||
| cardamom | ||
| salt | ||
| 8 prepared crepes, from the Hy-Vee produce aisle | ||
| 1 (12 oz.) bag frozen unsweetened Hy-Vee dark sweet cherries | ||
| ½ c. brown sugar | ||
| 2 (1-inch wide each) pieces of peel and juice from 1 lemon | ||
| ⅛ tsp. freshly grated nutmeg | ||
| ⅓ c. rum or brandy | ||
| 2 c. It's Your Churn premium vanilla bean ice cream, divided |
Directions
- For the cherry sauce, in a large saute pan, bring cherries, brown sugar, lemon peel and juice and nutmeg to a simmer over medium-high heat. Simmer for 5 minutes or until slightly reduced. Turn off heat and add the alcohol. Using caution and a long stem lighter, light cherry sauce on fire to burn off alcohol.
- For the crepes, combine mascarpone cheese, orange zest and juice, honey, cardamom and salt in a small bowl.
- Using a spoon, spread 2 tablespoons of mascarpone filling on 1 crepe. Fold crepe in half, and then in half again creating a triangle. Repeat with remaining filling and crepes. Cover and set aside.
- To serve, place two mascarpone-filled crepes in a shallow dish, top with 1/2 cup ice cream and 1/4 cup cherry sauce. Repeat with remaining crepes, ice cream and sauce.
Nutrition facts
Servings
760 Calories per serving
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 125mg
- Sodium: 95mg
- Total Carbohydrates: 89g
- Protein: 9g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 25%
0%
Iron 2%
0%
Calcium 25%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, February, 2017.