Baked pancakes

Ingredients for 2 servings:

• 150 g flour
• 2 eggs
• 250 ml milk
• 1 tbsp butter, melted
• 4 tbsp butter, for frying
• e.g. jam or curd, for spreading
• 1 cup crème fraîche
• 2 egg yolks
• 4 tbsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Batter: Crack the eggs and whisk well. Quickly whisk the milk and flour until smooth, then add the eggs and a pinch of salt. Slowly whisk in the melted butter. If there are any lumps of flour in the pancake batter, pass the batter through a large sieve. Heat a shallow pan (a pancake pan is ideal) and melt a little butter over medium heat. Using a ladle, add enough batter to the center of the pan to just cover the bottom. Swirl the pan around to spread it evenly. Fry the pancake on one side until golden brown. Once the pancake shakes easily in the pan, you can turn it over. Spread the pancakes with curd cheese or jam, then roll them up and place them side by side in a baking dish. Topping: Whisk the crème fraîche and egg yolk in a bowl until nice and runny. Add sugar. Season to taste, depending on how sweet you want it. Pour the topping over the pancakes and bake in the oven at 180° for about 20 minutes until golden brown.