1 packet crêpes
For the filling:
300 g Jerte cherries
50 g sugar
2 dl (1 glass) white wine
3 tablespoons Jerte cherry brandy
1 tablespoon corn flour
2 yolks
1 dl (1/2 glass) liquid cream
2 tablespoons icing-sugar

Clean, dry and bone the cherries. Put in a pot the wine, the Jerte cherry brandy and the sugar, cook for 2 minutes, add the cherries and keep cooking for 5 minutes. Drain the cherries in a colander. Measure the cooking liquid and complete with milk until having 1/4 l total. Beat the yolks with the corn flour, add the syrup and milk mixture slowly and simmer until thick. Leave to cool in a bowl, stirring sometimes so that it does not form a crust. Whip the cream and add to the cold cream. Add the cherries. Fill the crêpes with the cream and the cherries, sprinkle with the icing sugar and, if desired, burn with an iron.