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Crepes filled with Griottines and Caramel

This recipe for Crepes filled with Griottines and Caramel has been reproduced courtesy of www.keylink.org

You won't need two bites at the cherry with these delicious morsels! New to the UK they make for a unique Christmas present or speciality gift idea - Griottines - high quality Morello cherries steeped in Kirsch or Cointreau, for the ultimate in gourmet dining.

These ruby red gems are produced in France using a special type of Morello cherry - the Oblachinska - found only in the Balkans. Glacé cherries they are not! To conserve the unique flavour and physical characteristics of the fruit, the first maceration of the cherries in liqueur takes place within six hours of picking. After rigorous sorting, grading and de-stoning the Morello cherries are steeped in different liqueurs for successive macerations over a six month period based on a secret recipe and age-old traditions. The last maceration provides the final touch of Kirsch, which is the hallmark of Griottines, or Cointreau for a discerning alternative. The Kirsch or Cointreau infused Griottines and their liqueur have a 15% alcohol content.

Griottines are suitable for a wide range of sweet or savoury recipes and make stunning additions to cocktails. A new recipe booklet containing 13 recipe ideas and serving suggestions comes free with every purchase. Think luxury trifle, black forest cake, chocolate roulade, smoked fish, ham, duck or melon with Griottines to name but a few ideas. Griottines are also delicious eaten simply on their own, or with ice cream for a quick and simple, yet impressive gastronomic dessert.

They make ideal gifts for friends and family and come in 35cl jars or packaged in elegant, red gift boxes for more premium appeal. Griottines are 100% natural and can be bought from delicatessens, fine food shops, farm shops or online at www.griottines.co.uk

Crepes filled with Griottines and CaramelIngredients for Crepes filled with Griottines and Caramel

Crepe batter:
250g sifted flour
6 egg yolks
130g caster sugar
50ml light beer
500ml milk
pinch of salt

Filling:
6 tablespoon butter
100ml liquid sugar syrup
2 tablespoons Kirsch
1 pinch of cinnamon
6 tablespoons caster sugar
Griottines juice
35 cl jar of Griottines

How to make Crepes filled with Griottines and Caramel

  • To make the batter, mix all the batter ingredients together.
  • Leave to rest for 2 hours in a cool place.
  • Meanwhile, chop half the Griottines and soften them in 2 tablespoons butter.
  • Cover and cook for 3 - 4 minutes.
  • Add a pinch of cinnamon.
  • Reserve in a warm dish.
  • Make a dozen crêpes and keep them warm.
  • Gently melt 1 tablespoon butter in a frying pan.
  • Over a gentle heat, cook the sugar syrup to a caramel.
  • Before it hardens, pour it over the cooked Griottines and mix.
  • Fill one half of each crêpe with this mixture, roll or fold them into 4 in the pan, and sprinkle with sugar.
  • Heat for a few moments.
  • Arrange the crêpes attractively on hot plates and decorate with whole Griottines.
  • Flambé with hot Griottines juice and Kirsch.

Serves 6

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Published with permission of Keylink Ltd

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