Ingredients:
For the Crepes:
• 245 g of wheat flour.
• 2 eggs.
• 125 g of sugar.
• 100 g of milk.
• A pinch of salt.
For the filling:
Ingredients:
• 500 ml Milk cream.
• 40 g of unflavored gelatin.
• 250 g of peaches in syrup.
• 60 g of cherries in syrup.
• Sugar glass to decorate
Preparation:
For the crepes, mix the flour, eggs, sugar, eggs and salt, beat constantly until all the ingredients are integrated. In a pan place the pancakes cooking, turn and turn the crepes ready place in a sabarine mold. P.S. The mold must be covered with plastic to prevent it from sticking in the mold.
For the filling:
Beat the cream until you get the sigh point, add the gelatin without previously hydrated flavor, divide the cream into two equal parts, once divided one of the mixture add cocoa powder and get a chocolate cream and a vanilla.
For the assembly:
Place the crepes in the sabarine mold, add a part of the vanilla cream and place the red and green cherries previously cut in half, then place the chocolate cream together with a layer of sliced peaches, finish covering the crepes and seal the tips of the crepes with the cream, take the dessert to the refrigerator for 24 hours before consuming, after this time, Desmolde the dessert and place in the center some crepes in the form of tissues, splash with sugar glass. Ready the preparation to taste the preparation.
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