Instructions: Strain the juice from the cherries and pears into a small saucepan. Add sugar and kirsch to the juice and bring to the boil.

Dissolve arrowroot in a small amount of water and thicken the sauce to coating consistency.

Dice the pears.

Add cherries and diced pear and bring back to the boil.

Maple sabayon:
Place all ingredients in a bowl and whisk well. Place over low heat and whisk vigorously until mixture is thick and foamy.

To serve:
Lay crepe on serving plate, place filling in center and roll up to enclose filling.

Top with Maple Sabayon and flash under a hot grill until browned.

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