Crêpes Black Forest style
easy
30 mins
30 mins
Ingredients
- 1 glass (720 ml) Cherries
- 2 TABLESPOONS cherry brandy
- 1-2 TABLESPOONS Cornstarch
- 75 g Flour
- 1 egg (size M)
- 1/8 l Milk
- 7-10 Tbsp Salt
- 1 TABLESPOON Butter and margarine
- 50 g Dark chocolate
- 100 g Whipped cream
- 1/2 package Vanillin sugar
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp small freezer bag
Directions
- 1
Drain the cherries and collect the juice. Stir 4 tablespoons of juice, kirsch and starch until smooth. Bring the rest of the juice to the boil. Stir in the starch and simmer for about 3 minutes. Fold in the cherries. Let the compote cool down.
- 2
Mix flour, egg, milk and 1 pinch of salt to a smooth dough. Let the dough swell for about 5 minutes. Heat the fat in portions in a pan (approx. 16 cm Ø). Bake 4 thin crêpes from the dough one after the other. Keep the finished crêpes warm. Chop the chocolate and place in a freezer bag. Place the freezer bag in hot water. Melt the chocolate in the bag. Cut off a small corner. Whip the cream until stiff and allow the vanilla sugar to trickle in. Pour cream into a piping bag with a star-shaped spout.
- 3
Chop the chocolate and place in a freezer bag. Place the freezer bag in hot water. Melt the chocolate in the bag. Cut off a small corner. Whip the cream until stiff and allow the vanilla sugar to trickle in. Pour cream into a piping bag with a star-shaped spout. Arrange the pancakes on plates. Fill with cherry compote and fold over. Pour chocolate in strips over the pancakes. Pour cream in tuffs next to the crêpes. Dust everything with icing sugar and decorate with melissa
- 4
Arrange the pancakes on plates. Fill with cherry compote and fold over. Pour chocolate in strips over the pancakes. Pour cream in tuffs next to the crêpes. Dust everything with icing sugar and decorate with melissa
Nutrition Facts
430 kcal
59 g
17 g
7 g
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