Walnut pancakes filled with rhubarb, in vanilla sauce

Ingredients for 2 servings:

• 2 eggs, separated
• 3 tbsp wheat flour type 550
• Water
• 1 pinch of salt
• 1 tsp raw cane sugar
• 50 g walnuts, chopped
• 2 tsp coconut oil for frying
• 250 g rhubarb
• 2 tbsp raw cane sugar
• 2 eggs, separated
• 50 g raw cane sugar
• 10 g potato flour
• 1 pinch of salt
• 400 ml milk
• 1 vanilla pod(s), including the pulp
• 1 pinch of vanilla, ground
• 1 pinch(s) of saffron
• 1 shot of rum

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

For the pancakes, beat the egg whites until stiff peaks form. Mix the egg yolks with the flour, water, salt, sugar, and chopped walnuts to form a thin batter, then fold in the egg whites. Let the batter rest for about 20 minutes. Heat coconut oil in a 28 cm pan and use the batter to make two pancakes. Let them cool. Trim and slice the rhubarb. Mix with the sugar, bring to a boil, and let cool again. For the sauce, beat the egg whites until stiff peaks form. Stir the egg yolks and sugar until the sugar has dissolved and the mixture has turned light yellow. Add the potato flour, salt, cold milk, the vanilla bean seeds, and the ground vanilla. Heat gently, stirring constantly with a whisk. As soon as it pops, remove the sauce from the heat and, while still hot, mix it with the beaten egg whites. Flavor with rum. Fill the pancakes with the rhubarb compote, roll them up, and quarter each roll. Pour three-quarters of the vanilla sauce into a greased baking dish and place the pancake pieces upright. Pour over the remaining sauce and bake in a preheated oven at 185°C for approximately 20-30 minutes.