- 2 cups milk
- 4 eggs
- 6 Tablespoons cornstarch
- 8 Tablespoons flour
- 4 Tablespoons oil
- 1/4 teaspoon salt
- 2 Tablespoons sugar
- 2 packages (12-16 oz each) frozen cherries
- 1/4 cup sugar
- 3 Tablespoons cornstarch
- 1/2 cup water
- 1/4 cup wine
- 1/4 teaspoon cinnamon
- 1 package (16 oz) sour cream
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- white chocolate shavings for garnishing or coconut flakes
- Whisk all the ingredients for the crepe batter in a bowl or use a blender to combine them all together.
- Melt 1/2 tablespoon of butter in a nonstick skillet on medium high heat. You can use a 10 or 12 inch nonstick skillet. Pour in a little less than 1/4 cup batter, tilting the skillet to distribute the batter over the surface of the skillet. Cook until lightly golden, 1-2 minutes, flip and cook for about 30 seconds on the second side. Cook all the crepes and set aside.
- Meanwhile, combine all the ingredients for the cherry sauce in a small saucepan. Make sure to dissolve the cornstarch before you start cooking it.
- Bring to a boil, reduce heat to low and cook for 5-10 minutes, just until the sauce thickens. Drain all the syrup. (Save it and pour over ice cream, pancakes or french toast. Absolutely delicious!) Set aside to cool.
- To make the frosting, whisk the sour cream, sugar and vanilla until well combined in a chilled bowl using a standing mixer with a whisk attachment or using a hand held mixer. Pour in the cold heavy cream and whisk until the frosting thickens, 3-5 minutes.
- To assemble, spread a thin layer of frosting over the surface of the crepe. Place cherries in a line in the center of the crepe. Wrap the crepe around the cherries. Trim off the edges of the crepes to make them a little neater. Repeat with all the crepes.
- Place 5 filled crepes side by side. Top with frosting. Place 4 more crepes on top with more frosting.
- Continue assembling cake each time with one less crepe until you are left with one crepe at the top, forming a triangle.
- You should be able to have a few extra crepes, sauce and frosting, so you can make it a little bit bigger, if you’d like. This is just how it works out for the plate that I use for this recipe.
- Grate some white chocolate over the cake. You can also use coconut flakes instead of the chocolate. You are now looking at snow-covered firewood:). For a simpler presentation, you can place the cherry-filled crepes in a caserrole dish and top with frosting.
- Refrigerate for at least 30 minutes before serving. You can make this cake a day or two in advance and store it in the refrigerator, tightly sealed. To serve, cut it crosswise into wedges, and it will look kind of like a honeycomb, or serve it by “log”. I’ve done it both ways.