• 1 pound Rainier cherries, pits removed
  • 2 tablespoons Port Wine
  • 2 tablespoons agave nectar
  • 3 eggs
  • 2 1/2 cups milk, divided in half
  • 1 ¼ c. unbleached all-purpose flour
  • ½ teaspoon kosher salt
  • 3 tablespoon butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 3 tablespoons melted butter for brushing pan

Crepes, oh the possibilities! Where to begin? There’s sweet, savory, chocolate, cornmeal … I could go on and on.

This basic crepe recipe is perfect for breakfast, a special brunch or a dessert. Sometimes when we have company we put out assorted toppings and fillings for crepes and then everyone gathers around making their own crepes. People are always surprised at how easy crepes are to make.

The boys and I went grocery shopping last night and came upon these charming organic Rainier cherries.

We just had to have them! It was as if they were calling us, “Buy us and make sauteed cherries in a Port Wine sauce, and while you’re at it, use the Port wine you have in the pantry to flavor whipping cream.” When cherries start talking to you, you know you’re most likely spending too much blogging about food.

I did as the cherries suggested and sauteed these beauties in some Port wine and while I was at it, I added the wine to my whipping cream with a few drops of liquid Stevia. Pure perfection on a plate!

In a saute pan over medium high heat, add the cherries, wine and agave nectar. Saute for about ten minutes until the natural juices from the cherries, the wine and the nectar thickens. Set aside.

In a large bowl, beat eggs with half of your milk. Add butter and remaining milk, vanilla and almond extract. Add a little flour at a time, whisk well and then finish with salt.

In a small pan, melt 3 tablespoon butter; set aside. Use this butter to brush on a small skillet.

Brush the sides and bottom of a small skillet with a little melted butter. Add about one ladle of batter, lift the pan and turn in a circular motion to move your batter around. Let the crepe batter cook until bubbles form. Using a spatula turn 1/3 of crepe over and then 1/3 on the other side. Turn onto your plate adorn with the sauteed cherries and then a nice dollop of whipping cream. Enjoy!