To make the batter, mix all the ingredients together. Leave to rest for 2 hours in a cool place. Meanwhile, chop half the Griottines and soften them in 2 tablespoons butter. Cover and cook for 3-4 min. Add a pinch of cinnamon. Reserve in a warm dish.
Make a dozen crêpes and keep them warm.
Gently melt 1 tablespoon butter in a frying pan. Over a gentle heat, cook the sugar syrup to a caramel. Before it hardens, pour it over the cooked Griottines. And mix. Fill one half of each crêpe with this mixture, roll or fold them into 4 in the pan, and sprinkle with sugar.
Heat for a few moments. Arrange the crêpes attractively on hot plates and decorate with whole Griottines. Flambé with hot Griottines juice and Kirsch.
|Liquid Sugar Syrup||100ml|
|From 35cl Jar Of Griottines||Juice|
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