Chocolate crepes with brandy sour cherry sauce

Tip: tap a step to mark it as done.

1. For the sauce, drain the canned sour cherries, reserving the juice. Place the cherries in a saucepan with about 2 tbsp of the juice.

2. Add the granulated sugar and vanilla sugar and bring to a boil over medium heat. Reduce the heat and simmer until the cherries start to break down. Stir the brandy into the hot sauce and let cool.

3. Whisk the milk with the whole eggs, powdered sugar, salt, and melted butter.

4. Gradually whisk in the flour and cocoa powder to make a thin crepe batter.

5. Heat oil and butter in a skillet, using about 1 tsp of oil and 1 tsp of butter for each crepe. Cook the crepes on both sides until golden brown.

6. Fill the crepes with the cooled sauce while the crepes are still warm, and serve.

Tip: Pour the batter into the center of the pan and immediately swirl it to spread a thin layer all the way to the edges. Reserve the remaining juice from the canned cherries in case the sauce gets too thick.

This recipe was translated from the Slovak original: Čokoládové palacinky s višňovou omáčkou na brandy