Shredded pancake with prunes

Shredded pancake with prunes

Total: 1 hr | Active: 30 Min.
Nutritional value / people: 502 kcal
, Fat: 13 g
, Carbohydrate: 75 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g white flour
1 parcel vanilla sugar
1 pinch salt
2 ½ dl milk
4 fresh egg yolks


200 g pitted prunes, quartered
2 tbsp sugar
1 tbsp water
4 fresh egg whites
1 pinch salt
3 tbsp sugar

To cook

clarified butter for baking
icing sugar to dust
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How it's done

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Mix the flour, vanilla sugar and salt in a bowl, create a well in the middle. Combine the milk and egg yolks, gradually pour into the well while mixing with a whisk, continue mixing until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.


Simmer the prunes, sugar and water for approx. 6 mins.

Preheat the oven to 60°C, warm the platter and plates. Beat the egg whites with the salt until stiff. Add the sugar, continue beating until the egg whites turn glossy, carefully fold into the batter.

To cook

Heat a little clarified butter in a non-stick frying pan. Reduce the heat, add 1/3 of the batter and compote, cook for approx. 2 mins. until the underside separates from the pan and turns a light brown colour. Using two frying spatulas, divide the pancake into four pieces, turn carefully and cook for one more minute. Tear apart using the spatulas, cook for one more minute, remove from the pan and keep warm. Repeat this process with the remaining batter and compote. Dust the shredded pancake with icing sugar.

Good to know
Serve with: Vanilla sauce


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