Chocolate Crepes with Cherries

Ingredient ULF # Portion
Campbell's Cream of Mushroom Soup 443127 1/50 oz. can
Sparboe Farms Large Eggs 215608 17 each
Water 5 1/2 cups
McCormick Imitation Vanilla 274024 1/2 oz.
H&R Flour 345010 41 oz.
Grassland Unsalted Butter 214676 12 oz.
Hershey's Unsweetened Cocoa Powder 314920 6 1/2 oz.
Crystal Sugar 340162 10 oz.
Land O'Lakes Heavy Cream 149738 66  oz.
Cargill Cane Sugar 350158 4 oz.
Red Tart Pitted Cherries 8 1/4 cups

1. Place eggs, Campbell’s Cream of Mushroom Soup, water, sugar, and vanilla extract in a blender. Combine at high speed until mixture is creamy and smooth.

2. Add flour and melted butter using low to medium low speed. Combine until smooth. Strain and set mixture in refrigerator for a minimum of 2 hours, preferably overnight to allow bubbles to escape. CCP: Hold for cold service at 41°F until needed.

3. In a large bowl or mixer, combine heavy cream and first listed measure of sugar until mixture forms stiff peaks. Reserve. CCP: Hold for cold service at 41°F until needed.

4. Drain liquid from cherries. Reserve.

5. In medium bowl, combine cherries and second listed measure of sugar. Allow to macerate for at least 20 min before serving.

6. Heat a 9″ nonstick pan or crepe pan over medium heat. Spray with non-stick spray.

7. Add 2 fl. oz. of batter to pan and quickly swirl to form an even circle.

8. Allow to cook about 3 minutes, or until the top is dry and slightly lighter in color. Fold into a quarter circle and remove from the pan. CCP: Heat to a minimum internal temperature of 165°F for 1 minute. CCP: Hold for hot service at 140°F or higher until needed.

9. In pot, combine reserved cherry juice and orange liqueur. Bring to boil and simmer over medium heat until reduced by half.

10. To serve, using a spatula, place 1 crepe in center of an 8-inch plate. Using two separate #100 scoops, top with 2 tablespoons of whipped cream and 2 tablespoons of cherries. Drizzle with warmed cherry juice. Serve immediately.

Makes: 132 servings