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We can't get through February without recognizing that it is National Cherry Month! It goes hand in hand with President's Day, right? (You know, the old story about George Washington and his father's cherry tree?) We have shared lots of great cherry recipes with you in the past which I will link to below, but rather than do a new round-up of those, I thought that this year deserved a totally new recipe that we've never done before.
I remember as a teenager going to IHOP and ordering Cherry Cheese Blintzes. They were all the rage and so good! There is just something great about cream cheese and cherries mixed together. (Think Cherry Cheesecake!) For some reason that memory came back to me recently and I decided to make some and share them with you for this year's cherry feature!
The filling is a mixture of ricotta and cream cheese, with a little sugar and vanilla. You could add a bit of lemon or orange zest if you would like, but I did not.
I used the store brand of canned tart sweet cherries for this recipe. The store brand was about a third of the price of the name brand, so that was a good deal to me. You could also use frozen or fresh cherries, but you would have to simmer them a bit longer to soften them. I sweetened the cherries a bit and added just a hint of cinnamon, which is not overpowering but adds such a richness to the flavor. I think the cinnamon is the reason I didn't add the citrus to the filling. I decided to pick one surprise flavor so everything wouldn't get muddled.
Making the crepes themselves is probably the trickiest part if you have never done it, (or even if you have!) I always mess up the first two. I have to get the heat just right and the seasoning of the crepe pan needs to help you out so that the crepes don't stick. With a little practice, it can be done. Don't forget to chill the batter before making the crepes.
If you give these a try, let us know what you think! My husband and I ate them warm from the oven. 1 was plenty, they are pretty rich. But, I think chilled in the fridge with warm cherries would be great as well.
The recipe made plenty of cherry sauce, and I'm thinking it will be terrific on ice cream!
Here are some of our past cherry posts!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!