Fireball Crepe
This recipe crafts delicate crepes paired with a vibrant cherry and Fireball whiskey flambé sauce. Each crepe is spread with cinnamon-spiked goat cheese, rolled, and generously topped with the boozy cherry mixture. Finished with powdered sugar, candied almonds, and whipped cream, it's a sophisticated dessert balancing sweet, tart, and a hint of spice and warmth.
Equipment
- 1 Large Mixing Bowl For preparing the crepe batter.
- 1 Whisk or Electric Mixer To ensure a smooth, lump-free crepe batter.
- 1 Crepe pan or nonstick skillet Essential for evenly cooking thin crepes.
- 1 Nonstick saucepan For preparing the cherry-whiskey sauce.
- 1 Spatula or crepe spreader For flipping crepes and spreading batter.
Ingredients
Main
- 2 cups whole milk
- 8 large eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup 1 stick melted butter, plus more for cooking
- 1/4 pound 1 stick butter
- 1/2 cup lightly packed brown sugar
- 10 ounces pitted sweet cherries
- 4 ounces Fireball whiskey
- 3 ounces cinnamon-spiked goat cheese
- Powdered sugar and whipped cream for garnish
- 1 ounce candied almond crumbs
Instructions
- For the crepe batter: Combine milk, 2 cups water and eggs in a large bowl and mix thoroughly. Add flour and salt and mix until smooth. Slowly add melted butter and mix. Let batter rest, refrigerated, 24 hours!
- Add some butter in a hot crepe pan on medium heat, then add just enough batter to spread out with the back of a spoon. Cook until the edges start to curl and are slightly browned, 3 to 4 minutes, then flip and cook the other side, 3 to 4 minutes more. Cook 2 more crepes in the same manner.
- For the fireball crepe: Combine butter and brown sugar in a nonstick saucepan on medium heat until melted, then add cherries. Flambe with whiskey by tipping the pan into the flame and letting cook off.
- Add cinnamon goat cheese to each crepe. Roll crepes and spoon cherry mixture and sauce over the tops. Top with powdered sugar and candied almond crumbs and dollop on the side with whipped cream.
Notes
The 24-hour refrigeration of the crepe batter is crucial; it allows the gluten to relax, resulting in tender, pliable crepes that are less likely to tear. When cooking crepes, a consistently medium heat is key to achieving a golden color without burning. For the flambé, ensure good ventilation and remove the pan from direct flame before adding the whiskey; tilt it gently to ignite the vapors, allowing the alcohol to burn off while retaining the whiskey's essence. The cinnamon-spiked goat cheese offers a unique savory-sweet counterpoint, balancing the richness of the cherries and the kick of the Fireball. For optimal presentation, ensure a generous but even distribution of the cherry sauce and a delicate dusting of powdered sugar.