Cherry crêpes \"Black Forest style\"

Name: Cherry crêpes \"Black Forest style\"
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 glass (720 ml) Sour cherries; 1-2 TABLESPOONS Cornstarch; 2 TABLESPOONS cherry brandy; 1 TABLESPOON + 4 tsp butter; 75 g flour, 1 egg (size M); 1/8 l Milk; 1-2 TEASPOONS sugar, salt; 50 g Dark chocolate; 100 g Whipped cream; 1/2 package Vanillin sugar; 1 TABLESPOON Icing sugar; 7-10 Tbsp Melissa; 1 small freezer bag

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 glass (720 ml) Sour cherries
1-2 TABLESPOONS Cornstarch
2 TABLESPOONS cherry brandy
1 TABLESPOON + 4 tsp butter
75 g flour, 1 egg (size M)
1/8 l Milk
1-2 TEASPOONS sugar, salt
50 g Dark chocolate
100 g Whipped cream
1/2 package Vanillin sugar
1 TABLESPOON Icing sugar
7-10 Tbsp Melissa
1 small freezer bag

Directions

1
Drain the cherries, collect the juice. Stir starch, 4 tablespoons of juice and possibly kirsch until smooth. Boil up the rest of the juice. Stir in the starch and simmer for about 3 minutes. Fold in cherries. Let cool off
2
Melt 1 tablespoon of butter. Mix flour, egg, milk, possibly sugar and 1 pinch of salt to a smooth dough. Stir in melted butter. Let the dough swell for about 15 minutes. Heat 4 tsp. butter in portions in a pan (approx. 20 cm Ø). Bake 4 thin crêpes from the dough, one after the other, keeping each one warm.
3
Chop the chocolate and melt it in the freezer bag in a hot water bath. Whip cream until stiff, allow vanilla sugar to trickle in. Pour into a piping bag with star-shaped spout
4
Fill crêpes on 4 plates with cherries, fold over. Cut a small corner from the freezer bag. Decorate crêpes with chocolate strips, cream, icing sugar and lemon balm