Enjoy these tasty crepes that are stuffed with a creamy coconut lime cheese filling and topped with a brandied cherry sauce that has been boozy. The right amount of sweet and sour flavors!
Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1/4 teaspoon salt. 2 large eggs. 1 cup coconut milk. 1/2 cup water. 2 tablespoons melted butter. Zest of 1 lime. 1/2 cup cream cheese. 1/4 cup powdered sugar. 1/2 teaspoon vanilla extract. 1 cup pitted cherries. 2 tablespoons brandy. 1 tablespoon cornstarch. 1 tablespoon water. Shredded coconut and lime slices for garnish.
Instructions: Mix the flour, sugar, and salt together in a bowl using a whisk. In a bowl, mix the eggs, coconut milk, water, melted butter, and lime zest. Use a whisk to make things smooth and well mixed. Put a nonstick skillet on medium heat and use cooking spray or butter to lightly coat it. Add a little of the crepe batter to the pan and swirl it around to cover the bottom evenly. The crepe is done when the edges begin to lift and the color turns a light golden color. It needs to be cooked on the other side for another minute or two. To make crepes, do this again with the rest of the batter. Put the powdered sugar, vanilla extract, and cream cheese in a different bowl, and mix them together until the mixture is smooth. Put some of the cream cheese mixture on top of each crepe. You can either fold the crepes in half or roll them up. Put the pitted cherries and brandy in a saucepan. For about 5 minutes, cook over medium heat until the cherries soften and the juices come out. Fill a small bowl with water and cornstarch. Mix them together to make a slurry. Add the slurry to the cherry mixture and stir it in. Keep cooking for another two minutes or until the sauce gets thicker. Serve the crepes with the brandied cherry topping on top. Put lime slices and shredded coconut on top. Have fun with your brandied cherry topping on your coconut lime cheese crepes.
Prep Time: 15 minutes
Cook Time: 20 minutes
Bucks Youth
