For the sauce, drain the cherries and collect the juice. Mix 1 tablespoon of juice and cornstarch. Boil up the rest of the juice, vanilla sugar, lemon peel and cinnamon stick. Stir in the starch and bring to the boil again.
Remove lemon peel and cinnamon stick. Fold in the cherries. Beat the eggs until frothy. Stir in flour, sauce powder, mineral water, milk, sugar and salt. Add grated coconut. Heat the fat in a pan.
Fry 4 golden yellow crépes from the dough one after the other. Arrange one crépe, one scoop of ice cream and some sauce on each plate. Sprinkle with coconut flakes or shavings.