Langites with cherries and Meli Muses honey syrup
In a pan, sauté the cherries with the butter and a tablespoon of Muses honey until soft but not completely melted. Set aside.
Mix the flour with the salt and a little water and, as soon as the mixture turns into a thin batter, take it with a tablespoon and pour it, spoon by spoon, in a non-stick pan with a little oil, well heated. Spread the batter with the spoon in the pan, like a crepe, and fry the langites for a few seconds on each side, making sure not to burn them. Take them out using a large spatula (turner).
Pour a little honey and a little lukewarm water in a bowl and dip the langites in for a few seconds, one by one. Sprinkle with the grated nuts and cinnamon and serve hot with the cherries on top.
1/2 kg flour
½ teaspoon salt
1/5 kg pitted cherries
honey (Classic Muses Honey)
grated almonds or walnuts
olive oil for frying
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