Black Forest Style Crepes Recipe

Preparation of the pancakes: Melt the butter for the pancakes and let it brown slightly. Remove from heat and let cool. Whisk together the melted butter, milk, and eggs.

Mix the flour, cocoa powder, and sugar and stir with the dry ingredients until all the lumps are dissolved. Chill the dough for 30 minutes. Heat the skillet and cook 15-20 pancakes. Let the chocolate pancakes cool completely.

Prepare the filling: Drain the cherries while collecting the juice. Mix 200 ml of the juice with 2 tablespoons of cornstarch and bring to a boil in a small saucepan, stirring. As soon as the juice thickens, remove the saucepan from the heat and fold in the cherries.

Whip the cream with the stiffening agent and the vanilla sugar until it is firm, then transfer it into a large piping bag with a star nozzle.

Assemble the cake: Place a crepe on a cake plate. Spread a thin layer of sour cherry jam on the crepes, then place another crepe on top. Add some cream on the top and spread it. Place another crepe on top.

To finish, using a piping bag, spread a ring of cream around the edge of the pancake. Fill the obtained ring with half of the cherries and cover with another pancake. Repeat steps 2 and 3, then alternately spread one pancake with sour cherry jam and another with cream until all the pancakes are used up.