Cherry Crepe Cake

Whisk the eggs with sugar and salt.

Add the milk and vegetable oil, and stir to combine.

Gradually whisk in the flour to form a smooth batter free of lumps.

Cook thin crepes in a preheated skillet.

Combine the cherries with sugar and water, and bring to a boil; dissolve the starch in cold water and stir it into the cherries, then simmer until thickened, and let cool.

Whip the heavy cream with powdered sugar until stiff peaks form, fold in the cream cheese and sour cream, and beat until smooth.

Assemble the cake in layers: a crepe, cherry filling, and cream, repeating until all ingredients are used up.