Crepes + Cherry Butter

Cherry season is here! I loooove cherries. When I was little tartelette, I used to pick bags of cherries from the tree in our backyard and eat them by the handful!Cherries make a delicious compound butter. Served atop homemade crepes with fresh cherries, this is the perfect way to start your day...with a piping hot cup of coffee of course...Crepes + Cherry ButterCrepes: Makes 8 CrepesIngredients:1 1/2 cups sifted organic all-purpose flour1/2 teaspoon rose salt2 organic large eggs2 cups organic whole milk2 tablespoons melted, cooled cherry butter (recipe below)Directions:Melt butter and allow to cool. Sift the flour and place in a large bowl. Add the salt, eggs, milk, and cooled butter to the flour. Whisk until smooth. Pour batter through a fine mesh strainer using a rubber spatula. Let batter sit in the fridge for at least an hour or overnight. Lightly butter a non-stick crepe pan and cook each crepe over medium-heat using 1/4 cup batter. Try to make the crepes as thin as you can. Let cook for 1-2 minutes on each side until little golden dots begin to form. Wrap in aluminum foil to keep warm.Cherry ButterIngredients:1/4 cup organic cherries, pitted1 cup organic unsalted butterPinch of rose saltDirections:Place ingredients in food processor and pulse until combined. Store in the fridge and use within a week. Serve atop warm crepes. Enjoy!Recipe + Photography by Cassie Winslow