Prepare the batter for crepes:
2 eggs.
A pinch of salt.
10 g vanilla sugar.
2 tablespoons sugar.
300 ml milk.
180g flour. 20 g cocoa.
200 ml boiling water.
Strain through a sieve to avoid lumps.
2 tablespoons vegetable oil.
Cover with stretch film and let the dough rest for 20 minutes.
Bake on both sides over medium heat.
Trim the edges.
Prepare the filling:
150 ml canned peach juice. 10g gelatin.
200 g canned peaches.
150 g pitted cherries.
I use dried cherries that have been previously soaked in boiling water.
Preparation of the cream:
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