Semolina pancake

Ingredients for 2 servings:

• 4 eggs
• 60 g spelt semolina
• 60 g spelt flour type 630
• 1 pinch of salt
• 1 packet of vanilla sugar
• 125 ml milk
• 20 g sugar
• some butter or vegetable oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Pastry for 2 people as a main course or 4 people as a dessert

Separate the eggs. Beat the egg yolks with salt and vanilla sugar until creamy. Add the milk and mix. Now stir in the semolina and flour and let it stand for at least 10 minutes. In the meantime, beat the egg whites until stiff, slowly adding the sugar. After the standing time, fold in the beaten egg whites. Heat a large frying pan with the selected fat. Add the first half of the dough and let it set over low heat with the lid closed. Once the underside of the dough has taken on some color, turn the mixture as well as possible. Let it set briefly and then break it up with two wooden spatulas. Now briefly increase the heat and lightly toast the dough pieces. Transfer to a bowl and keep warm. Do the same with the second half of the dough. The semolina pancake is best served with cinnamon and sugar, along with a matching fruit compote, and topped with whipped cream.