425 g (15 oz) can cherry pie filling
8 oz (225 g) can MorelIo cherries, pitted
1 tbsp (15 ml) kirsch or cherry brandy
8 pancakes
5/8 cup (50 g) 2 oz flaked almonds, toasted
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
8 oz (225 g) can MorelIo cherries, pitted
1 tbsp (15 ml) kirsch or cherry brandy
8 pancakes
5/8 cup (50 g) 2 oz flaked almonds, toasted
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
method
1. Heat the pie filling and cherries with the kirsch or cherry brandy.
2. Spread the mixture evenly over four pancakes, place on a large ovenproof plate or dish, cover with the four remaining pancakes and sprinkle the tops with flaked almonds.
3. Cover lightly with foil and bake in the oven at 180°C (350°F) mark 4 for 25 - 30 minutes.
4. Serve the fresh cream separately.
2. Spread the mixture evenly over four pancakes, place on a large ovenproof plate or dish, cover with the four remaining pancakes and sprinkle the tops with flaked almonds.
3. Cover lightly with foil and bake in the oven at 180°C (350°F) mark 4 for 25 - 30 minutes.
4. Serve the fresh cream separately.
serving amount
serves 4
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