It was a GLORIOUS day!
Partly sunny with highs in the upper
seventies and relatively low humidity made this a very rare, wonderfully
enjoyable July day. On a day like this, nothing pleases me more than a
trip to Historic Main Street in Saint Charles, MO for some serious shopping and dining al fresco at
Magpie Cafe.
I've mentioned Magpie here before because I love
it so much, the patio dining, in particular. With a table nestled under the
trees, and a view of Main Street with the occasional, passing horse-drawn
carriage, it is always a delight, as are the desserts.
I've mentioned Magpie here before because I love
it so much, the patio dining, in particular. With a table nestled under the
trees, and a view of Main Street with the occasional, passing horse-drawn
carriage, it is always a delight, as are the desserts.
It's truly difficult trying to decide which
dessert to choose. My dining companion opted for the Blackberry Cobbler. While I was tempted, I chose, instead, the Bing Cherry Crepes, huge fan of Bing cherries that I am.
If you are the cherry fan that I am, then you will love these crepes. They are easy to assemble, particularly when using Melissa's Ready Made Crepes (something I always keep in the freezer just for such an occasion). The filling recipe is Magpie’s, and can be made the day ahead and stored in the fridge; the Bing Cherry Sauce is my own creation and the recipe can be found here. When it is time to serve dessert, just fill and roll the crepe, and spoon the warmed jewel-toned sauce on top. An elegant, easy, crowd pleasing dessert. Add a sprinkling of blueberries and you have the perfect treat for the Fourth of July.
If you are the cherry fan that I am, then you will love these crepes. They are easy to assemble, particularly when using Melissa's Ready Made Crepes (something I always keep in the freezer just for such an occasion). The filling recipe is Magpie’s, and can be made the day ahead and stored in the fridge; the Bing Cherry Sauce is my own creation and the recipe can be found here. When it is time to serve dessert, just fill and roll the crepe, and spoon the warmed jewel-toned sauce on top. An elegant, easy, crowd pleasing dessert. Add a sprinkling of blueberries and you have the perfect treat for the Fourth of July.
Crepe Filling
The Magpie Café Cookbook
3 packages (8-oz. each) cream cheese, softened
½ cup sugar
Juice of one lemon
1 teaspoon vanilla extract
½ teaspoon almond extract
With a mixer, cream the cheese until smooth, then add the rest of
the ingredients and beat until well mixed.
To fill a crepe, place about 3
tablespoons of filling on one side and roll it up. This recipe will fill about 16-20
crepes depending upon how generous you are with the filling. Top with Bing Cherry Sauce.
This post is linked to:
2 comments:
Oh my goodness, those crepes are shouting my name! I can never find any of the Melissa products you write about, Pattie...any suggestions?
Have a wonderful weekend.
Not all supermarkets carry Melissa's products, Marigene. You might call to see which ones in your area have them, or go to Melissas.com and see if there is a store locator. They do sell online as well. Their crepes are wonderful and work equally well for sweet as they do for savory.
Post a Comment