Pancakes Au Gratin

For the pancakes au gratin, mix spelt flour with salt, eggs and milk. Let the dough swell for 1 hour. Heat a little coconut oil in a coated frying pan and bake 4-6 pancakes, as narrow as possible, in order, until golden brown on both sides. Put a lid on the pancakes. Mix the yolks with the honey until creamy, then stir in the curd. Whip the egg whites until very stiff and stir in. Drain the morello cherries, reserving the juice. Carefully fold half of the cherries into the curd cheese mixture. Fill the pancakes with the curd mixture, roll up loosely and place in a well-greased gratin dish. Spread the remaining filling evenly over the pancakes. Cover with parchment paper and bake the pancakes in a heated oven at 200 °C (gas mark 3) for 45 minutes. In the meantime, heat the cherry juice with the remaining cherries, mix the cornstarch with a little of the cherry juice, stir into the sauce and allow to boil briefly. Serve the pancakes warm with the sauce.

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