Ingredients:

Crepe Mixture

• 2 cups (500 ml) all purpose flour
• 2 ½ cups (625 ml) milk
• 2 eggs
• 2 tbsp (30 ml) butter or margarine

Filling

• 16 oz (450 g) can pitted black cherries
• ¼ cup (60 ml) orange flavored liqueur
• 3 tbsp (45 ml) sugar
• 3 tbsp (45 ml) cornstarch
• 1 cup (250 ml) whipping cream, whipped
• ¼ cup (60 ml) almond flakes, toasted

Procedure:

Prepare Crepes

• Sift four into a bowl. Blend in milk and eggs to form a smooth batter.
• Grease crepe pan with butter. Pour ¼ cup (60 ml) crepe mixture into hot pan. Turn pan to cover base thinly with mixture. Pour off excess. Cook for 1 to 2 minutes. Turn to cook other side.
• Continue until 15 to 20 crepes have been made. Layer crepes between paper towels.
• Allow to cool.

To prepare filling

• Place cherries with their juice, liqueur, sugar and cornstarch in saucepan. Bring to a boil, stirring. Allow to thicken. Cool.
• Spread filling between each layer, forming crepes with whipped cream. Pipe crown of rosettes on top of the cake. Decorate sides of cake with toasted almonds. Refrigerate until serving. Serve sliced.
• To toast almonds, place in a dry frying pan. Toss over low heat until golden brown. Remove from pan. Cool.

Makes 10 - 12 servings.