Cherry Crêpes

Clean, wash and pit the cherries.

Bring the cherry juice to a boil in a small saucepan.

Mix the vanilla pudding powder with the kirschwasser until smooth, stir into the boiling juice and simmer for about 2 minutes while stirring.

Add the cherries to the thickened sauce, stir briefly and let the cherry compote cool.

In a bowl, whisk together the flour, egg, milk and a pinch of salt into a smooth crêpe batter.

Heat a 16 cm pan with some butter in portions and cook 4 thin crêpes from the batter one after another.

Whip the cream until stiff, adding the vanilla sugar as you go.

Arrange the crêpes on plates, spoon the cherry compote over them, dust with powdered sugar and decorate with whipped cream dollops and chocolate shavings.