Crepes with Cherries and Nutella
is an example of how two things you really like just don’t match.
Cherries are a base flavor of Cabernet Sauvignon. Vanilla flavors come
from new French oak barrels; dark chocolate is a pairing with big red
wines. Big tannic wines like fat but sugar brings out the tannins of a
wine, so while this dessert has some of the elements that pair with
Cab, the sugar destroys it and the chocolate isn’t dark enough due to
So, open/decant/don’t drink the Cabernet, eat
your dinner, have your dessert, refresh your palate with some sparkling
water, then sit in the living room with a glass or two of the Cabernet
for dessert number two.
If you can make pancakes, you
can make crepes. You just have to remember two things: make the batter
ahead of time and don’t stress out about a hole in the crepe. Crepes
Confectioner’s sugar for dusting the crepesFilling for 12 crepes
24 ounce jar Morello Cherries (don’t use dried unless you plump them in Cabernet first)
1 pint heavy whipping cream
12 ounces plus 1 Tablespoon Nutella (nothing is exact, no worries)
1 Tablespoon granulated sugar
1 tsp vanilla, best quality
Drain cherries well, set aside
the heavy cream in a mixer, adding sugar gradually to dissolve
completely, and then add vanilla slowly. While that is being whipped,
put approximately one tablespoon Nutella in a small dish and microwave
30 seconds or until just soft. Add the softened Nutella to the whipped
cream and beat until it holds peaks well, or somewhat firm.
Prudhomme and Julia Child both have great crepe recipes. Make the
batter early in the day or the day before. Cook as a pancake, flipping
after edges start to brown. Make a stack as you go.
Once you have cooked all the crepes, assemble:
1 crepe, spread 1 tablespoon Nutella, then top with 2 ounces cherries,
roll like a tube, top with a large dollop of whipped cream, dust with
Serve 2 crepes per person. Finish
the crepes, take the Cabernet to the living room and linger over the
wine with a feeling of satisfaction with life.