Crepes with Poppy Seeds and Sour Cherries

How to prepare crepes with poppy seeds and sour cherries

1. For the vanilla cream, beat the egg well with the sugar. Add the milk, vanilla seeds and salt. Place the bowl over steam and cook until the sauce thickens enough to coat the back of a spoon with a thin film (about 20 minutes). During this time, stir constantly with a whisk (at first slowly, then increase the pace when you feel it becoming thicker).
2. For the filling, grind the poppy seeds with sugar. Set aside 2-3 tablespoons, then mix the rest with milk and cinnamon and simmer for 10 minutes over low heat. Add the rum at the end.
3. Roughly chop the sour cherries into large pieces.
5. Prepare the crepes following the instructions here. You will get 5 crepes of 26 cm diameter.
6. Spread each crepe with a thin layer of poppy seed filling, generously sprinkle with sour cherries, fold two opposite edges inward and then roll up. Pour vanilla cream into plates, place the filled crepes on top and sprinkle with the reserved poppy seeds. Decorate with sour cherry halves.

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