Cherry Pancake Millefeuille (Millefeuille de crêpes à la cerise)

Cherry Pancake Millefeuille
Cherry pancake millefeuille, a recipe that I often make for Candlemas and Valentine's Day and which is very effective.
Preparation
1
Preparation of the dough
In a salad bowl, pour the flour, cornstarch and baking powder, break the whole eggs, then gradually add the warm milk while mixing with a whisk. Add the melted butter, sugar and pinch of salt. Let the dough rest for an hour at room temperature. Make large pancakes in a non-stick crepe pan, about fifteen.
2
Trim
Place the frozen morello cherries, sugar and vanilla split in half lengthwise in a saucepan and cook for 20 minutes over medium heat. At the end of cooking, increase the heat to reduce the juice by three quarters.
Assembly
We will need eight crepes, I stacked them, removed the edges and cut four stacks of rectangles. Spread each crepe rectangle with spread, then place a little morello cherry jam on top. Stack the crepe rectangles on a plate. Repeat three times to obtain four crepe millefeuilles. Insert a small skewer with a candied cherry to hold the crepe millefeuille. Sprinkle with icing sugar. Warm for 3 minutes in a hot oven just before serving.

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