Cherry Crepe Cake – “Дрова Под Снегом”

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Crepe batter:

  • 2 cups milk
  • 4 eggs
  • 6 Tablespoons cornstarch
  • 8 Tablespoons flour
  • 4 Tablespoons oil
  • 1/4 teaspoon salt
  • 2 Tablespoons sugar

Cherry Filling:

  • 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


  1. Whisk all the ingredients for the crepe batter in a bowl or use a blender to combine them all together.
  2. 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.
  3. Meanwhile, combine all the ingredients for the cherry sauce in a small saucepan. Make sure to dissolve the cornstarch before you start cooking it.
  4. 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.
  5. 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.
  6. 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.
  7. Place 5 filled crepes side by side. Top with frosting. Place 4 more crepes on top with more frosting.
  8. Continue assembling cake each time with one less crepe until you are left with one crepe at the top, forming a triangle.
  9. 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.
  10. 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.
  11. 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.