for 4 person

Batter

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

Compote

200 g	pitted prunes, quartered
2 tbsp	sugar
1 tbsp	water

Shredded pancakes

4	fresh egg whites
1 pinch	salt
3 tbsp	sugar

To cook

	clarified butter for baking
	icing sugar, to dust

How it's done

Batter

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.

Compote

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

Shredded pancakes

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.

Show complete recipe