120g ﬂour OO
50g baking cocoa
1 tsp Hoyts Vanillin sugar
½ stick Hoyts Cinnamon sticks
1 tbsp brown sugar
1. In a bowl combine the sifted ﬂour with baking cocoa, then drizzle in the
milk, alternating with the eggs and whisk. Add a tablespoon of melted
butter and a pinch of salt and mix.
Cover and refrigerate for 30 minutes.
2. In the meantime, wash and pit the cherries, put in a pan with brown
sugar, ½ Hoyts Cinnamon stick and 2-3 tablespoons of water, cook for 10
minutes and then set aside.
3. Heat a lightly greased non-stick skillet; pour 2 tablespoons crepes
mixture into the centre of skillet. Lift and tilt pan to evenly coat bottom
and cook until top appears dry; turn and cook 15-20 seconds longer.
Transfer to a wire rack. Repeat with remaining mixture.
4. Whip the cream with the vanilla sugar and use to ﬁll the crepes. Pour
over some syrup from the cherries
and place the rolled crepes on the
plate. Finish with a scoop of cooked
cherries on top