Pancakes with mascarpone, chocolate and cherry sauce

Ingredients:

Pancake batter

• 0.5 cup whole milk, you may need more
• 2 large eggs
• 0.5 cups of sparkling water
• 1 cup flour
• 3 tablespoons melted butter, plus 3 tablespoons for making pancakes

Cherry sauce

• 0.5 kg pitted cherries, halved
• 3/4 cup granulated sugar
• Grated zest and juice of 1 lemon

Filling

• 2 tbsp. mascarpone cheese
• 3/4 cup finely chopped chocolate
• 3/4 cup granulated sugar
• 0.5 tsp cinnamon
• Powdered sugar for sprinkling

Preparation:

1. Dough: In a deep bowl, whisk the eggs and milk. Add sparkling water and a pinch of salt. Gradually add the flour and beat until smooth, then stir in the melted butter. The mixture should have the consistency of thin pancake batter. If it's thicker, add more milk. Let the batter sit for at least 30 minutes before frying the pancakes.
2. Cherry sauce: In a medium saucepan, combine the cherries, granulated sugar, lemon zest and juice, and 1/2 cup water. Bring the mixture to a boil and simmer over low heat. Cook until the cherries release their juices and the liquid thickens slightly, about 15 minutes. Remove from heat and cool.
3. Filling: In a medium bowl, combine the mascarpone, chocolate, granulated sugar, and cinnamon. Stir and set aside until needed.
4. Making pancakes: Melt 0.5 tablespoons of butter in a small nonstick skillet over medium heat. Coat the bottom of the pan with butter, blotting off any excess with a paper towel.
5. Slowly pour small portions of batter into the pan, swirling it to coat the bottom evenly. A little practice will help you perfect the movements, determine the right pan temperature, and determine the right amount of batter. Even experienced pancake makers don't always get it right on the first try, so don't worry about your mistakes.
6. When the edges of the pancake begin to separate from the pan and the bottom is browned, flip it over and cook for another 1 minute. Remove the pancake from the pan, let it cool, and then place it in a stack separated by layers of parchment paper to prevent the pancakes from sticking together.
7. Repeat this process with the remaining batter, wiping the pan with a paper towel or adding more oil as necessary.
8. Design: Place a couple of tablespoons of filling in the center of each crepe and spread it evenly over half of the crepe. Roll the crepe and secure it with the filling. Place 2 crepes on each plate and top with warm cherry sauce. Dust with powdered sugar before serving.