John Myers
Ingredients for 2 servings:
- 2 large eggs
- 5 tbsp flour
- 200 ml milk, depending on the flour consistency a little more
- 2 tbsp, levelled sugar
- Butter, for frying
- Powdered sugar, for dusting
- n. B. Fruit, fresh or preserved
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
airy dessert
Separate the eggs. Mix the egg yolks, flour, and milk to make a not-too-thick pancake batter. Beat the egg whites with the sugar until stiff peaks form. Heat a little butter in a pan over medium heat and pour in half of the batter. Cook the pancake on the first side until golden brown, turn it over, and immediately reduce the heat. Pile half of the beaten egg whites on one pancake half and fold the cake in half. Cook gently until golden brown, turning once; the beaten egg whites will set as well. Slide the pancake onto a plate and keep warm in the oven at around 70°C until the second pancake is cooked. Dust with powdered sugar and serve with fruit, if desired.
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