Sugared Pancake with Rum Raisins
Separate the eggs. In a bowl, stir together the flour, salt, powdered sugar, sugar and egg yolks Whisk well and let stand 30 minutes. Soak the raisins in rum. Beat the egg whites until stiff.
Stir the batter again and fold in the egg whites. Melt the butter in a large ovenproof skillet and pour the batter into the pan 1 cm (approximately 1/2-inch) thick. Cook until golden brown on both sides.
Preheat the oven to 120°C (approximately 250°F). Once the pancake has cooled, tear into small pieces, and return to the pan with the rum raisins. Sprinkle with powdered sugar and cook over low heat until caramelized. Keep warm in the oven. Dust the pancake with powdered sugar before serving and serve with applesauce.