- 250 grams
- 1 pinch
- 2 tablespoons
- 500 milliliters
Clarified butter (for cooking)
Mix the flour, salt and sugar. Stir in the milk and eggs. Let rest for 20-30 minutes.
Rinse the blueberries. Mix the blueberries, sugar and creme de cassis and briefly heat, stirring constantly. Remove from the heat, pour into a bowl and let cool.
Vigorously stir the batter. Cook in clarified butter, until golden brown. Serve with the blueberries, sprinkled with powdered sugar and garnished with lemon balm.