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Sour Cherry and Banania Millefeuille Pancakes

20 mn

Cooking time:
20 mn



For the pancake batter :

  • 250g flour
  • 4 eggs
  • 50cl fresh milk
  • 1 pinch of salt
  • 50g unsalted butter

For the fondue :

  • 100g Banania spread
  • 150g frozen sour cherries + a few for decoration
  • 50g granulated cane sugar
  • 1 vanilla pod
  • 4 large plain pancakes
  • Icing sugar


  1. In a large bowl, add the flour and eggs. Gradually add the milk, while mixing with a whisk. Add the pinch of salt and let the mixture stand for one hour at room temperature.
  2. In a buttered, nonstick pan, make 4 large pancakes.
  3. In a saucepan, cook the cherries, the sugar and the vanilla cut in half for 20 minutes on medium heat. After cooking, increase the heat to reduce the juice by three-quarters.
  4. Spread each crepe with Banania, cover with cherry spread, and stack the pancakes.
  5. Cut the stack of pancakes into eight rectangles of equal size. Stack them two by two and top them with a sour cherry using a little toothpick.
  6. Sprinkle the millefeuilles with icing sugar then let them warm for 3 minutes in the hot oven just before serving.

A little nutritional info


Together, sour cherry and chocolate make for a very delicious duo for dessert, but cherries are also among the sweetest fruits, so this dessert is best when enjoyed only occasionally. You can limit the amount of added sugars in this recipe by substituting the sour cherry spread with a cherry purée. It’s simple to do: just heat the cherries up in a saucepan with a little water, until they crush easily. Then run them through the blender according to your preference.