Summary

Ingredients

• 1 glass sour cherries, 720 ml each
• 4 egg (s)
• 60 g suar
• 200 ml milk
• 100 g flour
• 2 tablespoon mineral water
• 30 g flaked almonds,
• 4 scoops ice cream (vanilla ice cream)
• Fat, for the tin
• Powdered sugar, for sprinkling

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Instructions

1. Line a baking sheet with parchment paper and put it in the oven. Preheat the oven to 200 ° C (convection 175 ° C).
2. Put the eggs in a mixing bowl and beat until frothy with the hand mixer. Sprinkle in 2 tablespoons of sugar. Beat for approx. 5 min. Add milk and stir in. Add the flour while stirring, tablespoon at a time. Finally add mineral water and stir in briefly.
3. Take the hot baking sheet out of the oven and lightly coat the parchment paper with fat. Pour the dough on top and smooth it out. Spread the cherries on top and bake in the preheated oven for about 12 minutes.
4. Roast the almond flakes in a pan until golden brown. Let cool down.
5. Remove the pancakes from the tray with the paper and sprinkle with the remaining sugar. Roll up with the help of the parchment paper. With almond flakes and Sprinkle with a little powdered sugar and cut into slices.
6. Arrange on plates together with a scoop of vanilla ice cream.
7. Designed as a sweet main course for 3 to 4 people.