Cherry Crepe Log Cabin with Sour Cream Cream

1. 1 Wheat flour 50 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 120 ml
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Sunflower oil 10 ml
5. 5 Salt 1 g
6. 6 Sugar 15 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 40 g
8. 8 Vanilla sugar to taste
9. 9 Frozen sour cherriespack 300 g ≈ $3.50 50 g
10. 10 Milk chocolatepack 90 g ≈ $1.80 15 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Beat egg with milk², 4 g sugar and salt, sift in flour, add butter and mix until smooth liquid batter. Leave for 10 minutes.

2. Cook thin crepes on a preheated pan for 1–1.5 minutes per side until golden edges. Cool.

3. Thaw the cherries, simmer with 6 g sugar for 5 minutes, drain the liquid and cool.

4. Place cherries along the edge of each crepe and roll into tight tubes.

5. Whip the sour⁷ cream with the remaining sugar and vanilla sugar 2 minutes until smooth cream.

6. Stack the tubes in rows to form a log cabin, spreading each row with cream.

7. Sprinkle with grated chocolate and chill 15 minutes until firm.

In short

• In the planner this dish is cooked for two days: reheat on day two.