150 g fresh raspberries
2 cooked crepes
sugar
10 cl kirsch
vanilla
whipped cream

Put the kirsch in a small saucepan. Add raspberries and sugar. Bring to a boil and cook for 5 minutes until the raspberries begin to come apart. You must not make a puree. On a plate, place the warm crêpe. Add a scoop of vanilla ice cream in the middle hot raspberries with kirsch and some whipped cream. Fold the crepe in two and finish to decorate with whipped cream. Serve immediately.