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| ●Batter |
Photo #1
Photo #2
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In a bowl, combine eggs and sugar and beat over low heat until thick and creamy. While beating, keep the temperature lukewarm. (Photo #1)
Stir in flour and melted butter, in that order, and blend well.
Pour the batter into a heated frying pan, forming a 10cm flat circle. Cover and brown on both sides over a medium heat. (Photo #2)
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| ●Finish |
Photo #1
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Beat whipping cream and sugar in a bowl. When the cream becomes almost stiff, add kirsch and continue beating until stiff. (Photo #1)
Spoon the whipped cream onto each pancake, place diced fruit on top, then fold the pancake in half.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 3 |
6 pancakes |
393kcal |
60 minutes |
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| whole eggs |
100g |
| sugar |
50g |
| cake flour |
50g |
| butter |
20g |
【Preparation】
- Sift flour.
- Melt butter.
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| whipping cream |
100g |
| sugar |
8g |
| Kirsch |
10g |
| seasonal fruit |
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