250 g frozen pitted cherries or fresh cherries 2 tbsp. butter 150 g wheat flour 300 ml milk 4 tbsp. sugar 1 packet of bourbonvanilla sugar 2 eggs Salt 1 untreated lime 1 red chilli pepper 10 g ginger root 2 tbsp. olive oil 1 package (250 g) of Zottarella Roll Classic
It's so easy with the Zottarella Roll
Thaw the cherries or wash the fresh cherries and remove the pits.
Melt the butter. Whisk together the flour, milk, 1 tbsp. sugar, vanilla sugar, eggs and 1 pinch of salt. Mix in the melted butter and let the dough sit for about 20 min.
Heat up an ungreased non-stick pan. Fry 6 crêpes one after the other until golden yellow. To do this, pour one ladle full of the mixture into the pan, fry for about 1 min., flip and fry again for 1 min. Remove and keep warm.
Wash the lime under hot water, grate the zest and press out the juice. Wash the chilli pepper, cut in half, remove the seeds and white inner skin and chop the halves. Peel the garlic and chop as well. Mix half of the cherries with the oil in a blender. Add the rest of the cherries and the other ingredients.
Drain and slice the Zottarella Roll. Top the crêpes with Zottarella slices, drizzle with cherry sauce and fold together.