1. Sift flour and salt into a medium bowl, add sugar. Make a well in the centre. Add combined eggs and milk all at once. Beat until all liquid is incorporated and batter is free of lumps. Leave, covered with plastic wrap, for 20 minutes.

2. Pour 2-3 tablespoons batter into lightly greased small crepe pan; swirl evenly over base. Cook over medium heat 1-2 minutes or until underside is golden. Transfer to a plate, cover with a tea-towel, keep warm. Repeat process with remaining batter, greasing pan when necessary.

3. Cheese Filling: In a small bowl, beat cream cheese until smooth. Add sugar, vanilla essence, lemon rind and juice and beat until smooth.

4. Place 2 tablespoons of cheese filling and 4 cherries in the middle of each pancake, fold the sides in  and roll up to enclose. Arrange pancakes on individual dishes. Spoon a little of the cherry sauce over the top of each.

5. Cherry Sauce: Blend ¼ cup of reserved syrup with cornflour in a small pan. Add rum or brandy and remaining syrup. Stir over medium heat until the mixture boils and thickens. If desired, pancakes may be dusted with icing sugar and served with ice-cream or whipping cream.