KREM　OMELETTE Fruit Pancakes

June 6, 2007 Swiss style pancakes made from a sponge batter. Brown both sides in a frying pan, let cool, then fill each pancake with whipped cream and diced fresh or canned fruit. If available, use a generous amount of fresh fruit for the filling.

●Preparation Tip ●Batter Photo #1 Photo #2 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) ●Finish Photo #1 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. Servings per Recipe Calories per Serving Ready In 3  6 pancakes  0kcal 60 minutes Batter whole egg 100g  sugar 50g  cake flour 50g  butter 20g  【Preparation】 - Sift flour. - Melt butter. Finish whipping cream 100g  sugar 8g  Kirsch 10g  seasonal fruit