A long time ago I saw for the first time a picture of puffed pancakes. I can’t remember for how I long I saved the recipe before trying it, but finally today I did it.
The recipe is very simple and the recipe not too heavy. In this version I described how to prepare in the pancake in the oven, but you are free to prepare this in the skillet; in this case you will need a second skillet for the filling.
The filling is a combination of the ingredients from the garden and the honey of our bees, but you can follow the pancake recipe and fill it as you like it: with caramelized pears, peaches or other fruits or simply with fresh berries and whipped cream.
If you have smaller molds you can try to prepare smaller single pancakes. I can imagine that a vol-au-vents filling would fit as well.
You need (serves two persons):
Pancake:
- 2 tablespoons butter
- 1/2 cup flour
- 1/2 cup milk
- 2 eggs
Filling:
- 2 tablespoons butter
- 3 tablespoons honey
- 2 cups apples, peeled, cored and sliced
- 1/4 teaspoon ground cinnamon
- Powdered sugar
Procedure :
- Heat a 24 cm (9-inch) glass pie pan in oven to 220°C/425°F until butter is melted and the pan is very hot.
- In the meantime combine flour, milk and egg. Stir very well until smooth.
- Spread melted butter over bottom of pan and pour batter into hot pie pan.
- Bake for 15-18 minutes or until puffed and golden brown.
- During the baking time prepare the filling: In a non-sticky skillet melt the butter, add honey and fry until it begins to caramelize. Add apples and cinnamon and cook until apples are hot, tender but not too soft.
- Add more honey if you like.
- Transfer the pancake on a serving dish, spoon the apple mixture over it, sprinkle with powdered sugar and serve immediately.
artandkitchen 