Pear Helene pancakes à la Didi

Ingredients for 3 servings:

• 2 m.-sized eggs
• 4 tbsp flour
• 2 tbsp sugar
• 1 bag of vanilla sugar
• ½ bag(s) of baking powder
• 1 pinch of salt
• 200 ml cream
• 1 can of pear(s) (Williams Christ pears), 850 ml
• 1 shot of carbonated mineral water
• some clarified butter
• 3 tbsp hazelnut spread

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

Beat the eggs with the sugar and vanilla sugar until frothy. Sift the flour with the baking powder and add to the egg mixture. Add the cream and a pinch of salt and stir everything into a creamy batter. Place the batter in the refrigerator for one hour. In the meantime, drain the pears and slice them. Remove the batter from the refrigerator, add a splash of mineral water and stir again vigorously. Heat a pan with a little clarified butter, add a ladle of batter and top with the pear slices. When the batter is bubbling and the surface is dry, turn the pancake over and cook the other side until golden brown. Turn over again and spread with hazelnut nougat cream. Continue in this way until all the batter is used up. Plate up and serve.