- Layer the crepes and custard onto a serving plate. Chill while you prepare the sauce.
- Sprinkle with grated chocolate. To serve, cut into wedges and spoon over warm Black Forest Sauce. Serve with ice-cream if desired.
BLACK FOREST SAUCE
- Place 425g can pitted cherries with juice and 1 tablespoon caster sugar into a saucepan and bring to a simmer. Blend 2 teaspoons cornflour with 1 tablespoon water and add to cherries, with 1 tablespoon Grand Marnier. Stir over a low heat until thickened.
Source: that's life! TEST KITCHEN
Photography: JOE FILSHIE