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CHOCOLATE CREPES WITH CHERRIES

Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

At Campbell's Foodservice, we're here to be your partner—no matter the season. Delight guests with carefully crafted soups or use our soup as a base in a creation of your own. It's our mission to serve you and your guests anywhere on your menu. It's why our extensive line of soups are crafted with carefully selected ingredients with options rich in protein, fiber, or vitamins. And our Campbell's Classic Shelf Stable Soups contain no high-fructose corn syrup, no added MSG, no colors from artificial sources, no artificial flavors, no added preservatives and are never in BPA-lined cans. A bowl of our Cream of Mushroom Soup served with fresh baked bread is hearty enough to serve as a meal on its own, or you can beef it up with whatever’s fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.

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Tip

Sprinkle lightly with powdered sugar to garnish if desired.

Nutrition Facts
Serving Size
1 SERVING (1 CREPE TOPPED WITH 1/4 CUP WHIPPED CRE
Amount Per Serving
Calories 142
% Daily Value
Total Fat 9g
14%
Saturated Fat 5.1g
26%
Cholesterol 50mg
17%
Sodium 85mg
4%
Total Carbohydrate 13.5g
5%
Dietary Fiber 0.8g
3%
Protein 2.4g
5%
Vitamin A 9%
Vitamin C 0%
Calcium 2%
Iron 5%
Total Time

260 min.

Serving & Size

1 SERVING (1 CREPE TOPPED WITH 1/4 CUP WHIPPED CRE

Yields

Sweet Chocolate Crepes topped with Whipped Cream and Sugared Cherries. Made with Campbell's® Condensed Cream of Mushroom Soup, this decadent dessert is a perfect way to sweeten any holiday menu.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CREPE TOPPED WITH 1/4 CUP WHIPPED CRE
Amount Per Serving
Calories 142
% Daily Value
Total Fat 9g
14%
Saturated Fat 5.1g
26%
Cholesterol 50mg
17%
Sodium 85mg
4%
Total Carbohydrate 13.5g
5%
Dietary Fiber 0.8g
3%
Protein 2.4g
5%
Vitamin A 9%
Vitamin C 0%
Calcium 2%
Iron 5%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
egg 34 oz. 17 
Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

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Campbells® Condensed Cream of Mushroom Soup, 50 oz can 1  cans
water 5 1/2  cups
vanilla extract 1 oz. 8 1/4  tsp.
all-purpose flour 41 oz. 8 1/4  cups
unsalted butter, melted 12 oz. 148 1/2  tsp.
unsweetened cocoa powder 7 oz. 148 1/2  tsp.
sugar 10 oz. 49 1/2  tsp.
1. Place eggs, Campbells® Condensed 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.
Weight Measure
heavy cream 66  fl oz.
sugar 4 oz. 24 3/4  tsp.
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.
 
Weight Measure
red tart pitted cherries, undrained 71 oz. 8 1/4  cups
sugar 2 oz. 12 1/4  tsp.
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 minutes 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.

 
Weight Measure
orange liqueur 1/2  fl oz.
cornstarch 2 1/2  tsp.
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.

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