ROULE AUX FRUITS Pancakes with Banana and Cream Filling

May 7, 2008 Swiss style cake. A banana is used in this recipe, but you can make them with different fruit in season. To roll the pancakes easily, try using plastic wrap.

●Preparation Tip ●Sponge Batter Photo #1 Photo #2 Photo #3 Melt butter over heat. Combine eggs and sugar in a bowl. Beat the mixture while heating over low heat or by double boiling. When it becomes lukewarm, remove from the heat and keep beating until it thickens. (Photo #1) Stir in flour and the melted butter, in that order. Pour the batter into a heated frying pan and shape it into a 1cm-thick circle. Cover and cook on low for about 5 minutes. (Photo #2) When the bottom is browned, flip and lightly brown the other side. When cooked, cover with plastic wrap and allow to cool. (Photo #3) ●Finish Photo #1 1. Combine cream and sugar in a bowl. Beat until stiff peaks form. Generously spread the cream over the cooled pancakes, place banana slices and roll up the pancakes loosely. (Photo #1) Servings per Recipe Calories per Serving Ready In 4  4 pancakes  0kcal 70 minutes Sponge Batter whole egg 100g  sugar 70g  cake flour 60g  butter 20g  【Preparation】 - Sift flour. Finish whipping cream 100g  sugar 7g  banana 1