Yield: 6 servings

Recipe courtesy Chef Remi Bancal, Calstock Country Guest House, Tasmania

Ingredients:

2 sticks (16 tablespoons) unsalted butter at room temperature, plus additional for cooking crepes
1/2 cup all-purpose flour
2 large eggs, plus 1 large egg yolk
1 cup whole milk
7 tablespoons kirsch or brandy
1/2 cup confectioners' sugar
2 cups ripe cherries, pitted
1/4 cups sugar
Cherry sorbet, recipe follows

Instructions:

1. To make the crepes, cook half of a stick of butter until slightly brown in a small saucepan on medium-low heat.
   
2. In a standing mixer, put in flour, eggs, egg yolk, milk and 3 tablespoons kirsch. Beat well on medium speed until just combined.
   
3. Strain mixture through a fine strainer.
   
4. Add brown butter to mixture, combine well and leave it to rest in the refrigerator for 2 hours.
   
5. Brush a preheated 8-inch skillet with a little melted butter and pour in 1/4 cup crepe batter. Swirl skillet around and coat it well with batter and pour excess back into batter mixture.
   
6. Cook crepes until lightly brown, 1-2 minutes per side. Hold aside at room temperature.
   
7. To make the crepe filling,in a standing mixer, cream 1 stick of butter with confectioners sugar on medium speed until well combined.
   
8. Add 2 tablespoons kirsch, mix for another 30 seconds. Transfer to a bowl and keep in refrigerator.
   
9. In a medium skillet, melt remaining half stick butter on medium heat and cook remaining 2 cups of cherries, coating well with butter.
   
10. Add 1/4 cup sugar and cook until slightly soft, 2-5 minutes depending on cherry size.
    
11. Add 2 tablespoons of kirsch, remove skillet from the stove top and ignite to flambe cherries. Allow flame to burn out the alcohol.
    
12. To complete the dish preheat oven to 170 F.
    
13. Spread each crepe with a tablespoon of crepe filling.
    Roll the crepe and sides in like a spring roll. Place 2 crepes in the middle of each serving plate, warm in oven for 5 minutes. To serve, garnish with some of the cooked cherries and a scoop of the cherry sorbet.

Cherry Sorbet

Ingredients:

4 cups ripe cherries, pitted
4 cups water
1/2 lemon, juiced
1 1/4 cups sugar
1 tablespoon corn syrup

Instructions:

1. In a medium saucepan, combine cherries with water and lemon, bring to a boil and simmer on low heat for 10 minutes.
   
2. Add sugar, stir to dissolve and cook for another 15 minutes.
   
3. Add corn syrup and allow to cool before pouring mixture into ice cream machine.
   
4. In the machine, bring mixture to soft to firm consistency and keep in freezer.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.