- Eight 6- or 7-inch dessert crêpes, flavored with brandy or kirsch if desired
- 3 tablespoons unsalted butter
- 3 tablespoons sugar
- ½ cup water
- ¼ cup ruby Port
- 12 ounces (½ cups); Bing cherries, pitted
- 1 tablespoon fresh lemon juice
- 3 tablespoons brandy or Cognac
- Vanilla frozen yogurt or ice cream
- Prepare the crêpes. In a large skillet over medium heat, melt the butter until it foams. Sprinkle in the sugar and cook for 1 to 2 minutes. Pour in the water and wine and cook until it reduces to the consistency of a syrup. Add the cherries, heat through, and stir in the lemon juice. Fold the crêpes into triangles and add them to the skillet, coating them in the sauce.
- Push the crêpes to one side. Heat the brandy, ignite with a match, and spoon the flaming brandy over the sauce. When the flames subside, serve 2 crêpes and a spoonful or two of sauce on each plate. Top with a dollop of frozen yogurt or ice cream. Serve at once.