Crêpes with Cherries and Vanilla Custard

Crêpes with Cherries and Vanilla Custard
45 min.


for 4 servings
For the cherries and vanilla custard
250 grams Sour cherry
250 milliliters cabbage
2 packets Vanilla sugar
red Pie glaze
400 milliliters Milk
1 packet Instant pudding powder
2 tablespoons Sugar
100 grams Yogurt (0.1% fat)
For the crêpes
125 grams Pastry flour
1 pinch Salt
2 tablespoons Sugar
250 milliliters Milk
2 medium Eggs
2 tablespoons Clarified butter
To serve
30 grams Pumpernickel bread
3-4 tsp Cherry brandy
green Sprinkles
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Preparation steps

Step 1/4

For the cherries: Rinse the cherries, remove the stems and pit. Prepare the pie glaze according to package instructions with the cherry juice and vanilla sugar. Add the cherries and simmer for 1 minute. Let cool, stirring occasionally.

Step 2/4

For the custard: Prepare the pudding powder according to package directions with the milk and sugar. Stir in the yogurt and let cool.

Step 3/4

For the crêpes: Whisk the flour, salt, sugar, milk and eggs together. Let stand for 15 minutes. Working in batches, melt the butter in a crêpe pan and cook the crêpes until golden brown on both sides. Let cool.

Step 4/4

To serve: Finely crumble the pumpernickel and sprinkle with Kirsch. Fold up the crêpes and arrange on the serving plates with the cherries and vanilla custard. Sprinkle with pumpernickel and sprinkles.