Cherry sorbet with crepes

Ingredients:

Cherry sorbet:

• 4 cups ripe pitted cherries
• 4 tbsp of water
• Juice of 1/2 lemon
• 1 and 1/4 cups sugar
• 1 tbsp corn syrup

Crepes:

• 225 g (16 tbsp) butter, room temperature, plus extra for frying
• 1/2 cup premium wheat flour
• 2 category CO eggs plus 1 yolk from a category CO egg
• 1 cup of milk
• 7 tbsp. cherry vodka (Kirschwasser) or brandy
• 1/2 cup powdered sugar
• 2 cups ripe pitted cherries
• 1/4 cup sugar

Preparation:

1. Crepe dough
   
   In a small saucepan over medium-low heat, make the brown butter: Heat 55g of butter until browned.
   
   In the bowl of a stand mixer, combine the flour, eggs, and egg yolk. Add the milk and 3 tablespoons of cherry vodka. Beat well on medium speed. Strain the mixture through a fine-mesh sieve. Add the brown butter, mix well, and refrigerate the dough for 2 hours.
2. In a preheated 8-inch (20 cm) skillet, lightly greased with melted butter, pour 1/4 cup of pancake batter. Swirl the pan around to coat the bottom of the pan, and drain any excess batter back into the bowl.
   
   Fry the crepes until lightly browned, about 1-2 minutes per side. Let them sit at room temperature.
3. Cherry filling for crepes
   
   In the bowl of a stand mixer, beat 110g of butter with the powdered sugar on medium speed until well combined. Add 2 tbsp of cherry vodka and beat for 30 seconds. Transfer to a bowl and refrigerate.
   
   In a medium skillet, cook the cherries in syrup: Melt the remaining 55g butter over medium heat. Cook the remaining 2 cups cherries in the butter. Add 1/4 cup sugar and cook until the cherries are slightly softened, about 2-5 minutes, depending on their size. Then add 2 tablespoons cherry vodka, remove the skillet from the heat, and ignite the cherries to flambé them. Let all the alcohol burn off.
4. Preheat oven to 175°F (77°C). Place a tablespoon of cherries on each crepe. Roll the crepe into a parcel. Place 2 crepes in the center of a serving plate and bake in the oven for 5 minutes. To serve, garnish with a few cherries in syrup and serve with a spoonful of cherry sorbet.
5. Cherry sorbet
   
   In a medium saucepan, combine the cherries with water and lemon juice, bring to a boil, and simmer over low heat for 10 minutes. Add the sugar, stir to dissolve, and simmer for another 15 minutes. Then add the corn syrup, let the mixture cool, and transfer to an ice cream maker. Blend until the mixture is soft and fluffy, then freeze.