Crepes – rolls with egg glaze

Ingredients for 4 servings:

• 4 eggs (size M)
• 300 ml milk
• 1 pinch of salt
• 250 g flour
• 1 pinch of baking powder
• 4 tsp butter / margarine
• 150 g jam or fruit spread
• Fat, for the shape
• 1 packet of vanilla sugar
• 2 tbsp almond(s), flakes
• 1 tbsp powdered sugar
• lemon balm, if desired, for garnishing

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

For the batter, whisk together 3 eggs, milk, and salt until smooth. Stir in the flour and baking powder. Let the crepe batter rest for at least 10 minutes. Heat the fat in batches. Cook 4 pancakes one after the other from the batter. Spread each with 1 tablespoon of fruit spread (or to taste), roll up, and cut diagonally into slices. Grease a shallow baking dish. Place the rolls in the batter. Separate 1 egg. Beat the egg yolks and vanilla sugar until creamy. Beat the egg whites until stiff peaks form and fold into the egg yolk and sugar mixture. Spread over the pancakes. Sprinkle with flaked almonds. Bake the crepe rolls in a preheated oven (electric oven: 225°C / fan: 200°C / gas mark 4) for 8-10 minutes. Dust with icing sugar and garnish with lemon balm, if desired. Serve with the remaining fruit spread or jam.