Ingredients
Crepes:
2 dl milk
25 grams of butter
25 grams of flour
2 eggs
1 dl of oil for frying pancakes

150 grams of raspberry jam
100 grams of cherry jam
9 cl rum
The peel of half a lemon
A small piece of cinnamon stick
A little cinnamon powder
120 grams of sugar
25 g butter

Prepare the dough by mixing the milk, butter and flour, and gradually add the eggs. Beat well by hand and leave to stand for half an hour.
From this batter fry very thin pancakes. Grease the pan using a napkin soaked in oil to avoid excess oil. Fry for about one minute on each side.

Once the pancakes are ready, fill them with jam, roll them up and place them in a moderate oven to keep them warm.
Cook the sugar syrup with 1/2 litre of water, 120 grams of sugar, cinnamon and lemon peel. Strain the syrup and add the cherry jam, bring to the boil and then add the rum. Heat 25 grams of butter and a spoonful of oil, place the stuffed crepes inside, add a few pitted plums and bathe them in the syrup, giving them a final boil.
Flambé with the rest of the rum.
Serve the pancakes in a serving dish, sprinkle with a few teaspoons of the syrup and sprinkle with a little sugar and cinnamon. You can decorate with a little cream.

Enjoyrrrrrrr sweetly!