Crepes with Cherry Filling
For the crepes: Whisk flour with milk. Stir in egg, melted butter and salt, then stir in water. Let batter rest 30 minutes.
For the filling: Boil the cherries with their juice. Mix raspberry syrup with cornstarch and stir into cherries. Bring to a boil and cook until thickened. Remove from heat.
In a lightly oiled crepe pan, cook crepes until lightly browned (batter should make 8 crepes).
Place crepes on dessert plates and fill with some of the cherry sauce. Fold each crepe over and carefully tie with colorful kitchen string. Garnish crepes with remaining cherry sauce.