John Myers
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Dessert: Vanilla and Almond Pancakes with Nectarine Filling
The perfect dessert: vanilla and almond pancakes with nectarine filling recipe with a picture and simple step-by-step instructions.
the pancakes
- 1 piece Egg from your favorite chicken
- 2 tablespoon Flour
- 1 tablespoon Ground almonds
- 1 teaspoon Sugar
- 1 pinch Salt
- 1 piece Vanilla pod scraped out
- 1 piece Natural carbonated mineral water
- Fat for baking
the filling
- 2 piece Fresh nectarines
- 150 ml Cream 30% fat
- 50 g Couverture white
- 50 g Powdered sugar
- 50 g Lemon balm fresh
the pancakes
- Mix the egg, flour, almonds, sugar, salt and vanilla pulp together. Now add enough mineral water until a fairly runny dough is formed. Let it soak for about 10 minutes.
- Heat the fat in a small pan (13-18 cm in diameter) and add a saucepan of batter. Bake the pancake light brown on both sides, remove and let cool. Do the same with the rest of the dough.
the filling
- Crush the couverture and let it melt slowly in a water bath. (Not over 37 degrees)
- Whip the cream and mix well with the liquid couverture.
- Wash the nectarines with hot water, remove the seeds and cut a few thin wedges and set them aside. Puree the rest of the fruit. Add the fruit puree to the chocolate cream and stir well. Chill until ready to serve.
final spurt
- Heat the pancakes again in a pan without fat. Place on a plate and divide the fruit cream on half. Close the pancake and dust with powdered sugar. Serve with lemon balm leaves and nectarine wedges.
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