OMELETTE　A　LA　CREME Pancakes with Whipped Cream Filling

June 6, 2007 Swiss style pancakes made from a waffle batter. Brown both sides in a frying pan, then fill with whipped cream. For a richer flavor, you can add the same amount of custard for the filling. To enjoy different variations, you can also serve the pancakes with cut fruit and chocolate sauce.

●Preparation Tip ●Batter Photo #1 Photo #2 Photo #3 Combine egg yolks and sugar in a bowl. Stir in milk, whipping cream and flour, in that order. (Photo #1) In a bowl, beat egg whites until stiff. (Photo #2) Stir in melted butter to the egg yolk mixture. Blend. Add the meringue and mix well. Pour the batter into a heated frying pan. Swirl the pan around to shape the batter into a flat circle, about 10cm in diameter. Brown on both sides over medium heat. (Photo #3) ●Finish Photo #1 Combine cream and sugar in a bowl. Beat until stiff. (Photo #1) Spoon the whipped cream onto each pancake and fold it in half. Sprinkle with confectioners’ sugar generously and serve with chocolate sauce. Servings per Recipe Calories per Serving Ready In 7  21 pancakes  0kcal 120 minutes Batter cake flour 150g  whole egg 150g  sugar 20g  milk 250g  whipping cream 100g  butter 100g  【Preparation】 - Separate the eggs. - Sift flour. - Melt butter. Finish whipping cream 100g  sugar 10g  confectioners’ sugar   chocolate sauce