Black Forest Galettes

A St. Valentine's Day dessert
1 C buckwheat flour
1/3 C unbleached white flour
1/2 tsp salt
1/4 C cocoa powder, unsweetened
1 1/2 C milk
3 Tbs barley malt
2 Tbs melted butter
3 eggs

Place all ingredients in a food processor. Mix until smooth. Let batter rest in refrigerator for at least 1 hour.

Filling

8 oz marscapone cheese
3 Tbs black cherry preserves
2 Tbs port wine

Mix in food processor until smooth.


Sauce

1 24 oz jar sour cherries
2 Tbs arrowroot powder
1/4 tsp almond extract
sugar to taste

Strain cherries reserving liquid. Place liquid in small saucepan and add arrowroot and sugar. The sauce should still retain some tartness. Boil until liquid thickens slightly and coats back of spoon. Add almond extract. Add reserved cherries. Let cool.

To cook crepes use 2 frying pans-- one 7 inch, one larger. Melt butter in pans. If batter has thickened while resting add a little water. Ladle batter into 7" pan and swirl to coat bottom. Cook until edges are set and crepe begins to buckle away from pan. Invert pan over larger frying pan to cook other side. Cook until middle has just set.

Spread marscapone over crepe and fold once. Cover with cherry sauce.