Take your next brunch up a notch with the delicious combination of buttery, melted imported Port Salut cheese tucked inside home-made crepes and topped with sweet dark cherries. Haven’t made crepes before? They’re surprisingly easy and sure to become a favorite!
Tips: You can make the batter ahead the night before to have ready to cook in the morning. You can also use extra batter to make plain crepes to reheat later or easily halve this recipe too.