|Pitted black cherries||2 Pound|
|Ground cinnamon||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Oranges||2 , rind and juiced|
|Confectioner's sugar||2 Tablespoon|
|Toasted almonds/Whipped cream||1⁄4 Cup (4 tbs)|
Drain the cherries and reserve the juice.
Simmer the cherries in a covered saucepan over moderately low heat with the cinnamon, sugar and orange rind.
There will be enough juice still clinging to the cherries to prevent them from burning.
Dissolve the ar rowroot in the orange juice and add to the pan of hot cherries and continue cooking until a thick sauce is formed around the cherries.
Add 1 tablespoon kirsch.
If the sauce appears too thin add another teaspoon arrowroot dissolved first in 1 tablespoon re served cherry juice.
If the sauce is too thick, thin it out a little with more juice.
Butter an oven proof dish.
Put 2 tablespoons of the cherry filling in each crepe and roll the crepe.
Dot the surface of the crepes with 1 tablespoon butter and heat in a preheated oven at 400Â° for 15 minutes.
Sprinkle the surface of the heated crepes with sifted confectioner's sugar and serve with toasted almonds over the confectioner's sugar or with whipped cream.