Fougerolles morello cherry pancakes with Kirsch ice cream

Ingredients (serves 4): 8 pancakes, 1/4 litre of pastry cream, 1/4 litre light custard, 400 g of morello cherries, 1/4 litre Kirsch or Plombières ice cream.

• In the centre of the pancakes, place a tablespoon of pastry cream, fold in 5 morello cherries. Close the pancake by bringing together the 4 edges to form a square, then turn them over. Brush a little butter over the top and sprinkle with icing sugar. Place them on a baking tray under a hot grill. When they are golden, take them out. Place them in a plate which you have already decorated with the custard and morello cherries, a few slices of fresh fruit and a ball of kirsch ice cream.