INGREDIENTS :

14 of canned,pitted cherries

½ tsp of almond extract

½ tsp of apple spice

2 tbsp of cornstarch

14 oz of canned, pitted cherries

½ tsp of almond extract

½ tsp of apple spice

2 tbsp of cornstarch

PANCAKES :

¾ cup of all-purpose flour

a pinch of salt

2 tsp of chopped mint

1 ¼ cups of milk

Unico Vegetable Oil, for frying

TO DECORATE :

icing sugar and toasted, slivered almonds

icing sugar and toasted, slivered almonds

PREPARATION: Put the cherries and 1 1/4 cups of the canned cherry juice in a pan with the almond extract and apple spice. Stir in the cornstarch and bring to a boil, stirring until thickened and clear. Set aside.

To make the crêpes, sift the flour into a bowl with the salt. Add the chopped mint and make a well in the center. Gradually beat in the egg milk to make a smooth batter.

Heat 1 tablespoon of oil in a 7-inch skillet; pour off the oil when hot. Add just enough batter to coat the base of the skillet and cook for 1-2 minutes, or until the underside is cooked. Flip the crêpe over and cook for 1 minute. Remove from the pan and keep warm. Heat 1 tablespoon of the oil in the pan again and repeat to use up all the batter.

Spoon a quarter of the cherry filling onto a quarter of each crêpe and fold the pancake into a cone shape. Dust with icing sugar and sprinkle the slivered almonds over the top. Serve immediately.

COOK'S TIP: This dish can be made with either fresh-pitted cherries or, if time is short, with canned cherries for extra speed.

PREPRATION TIME: 25 minutes

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