Sweet Pancake Rolls
6,1 / 10
ready in 1 hr 10 min.
- For the pancakes
- ¾ cup all-purpose flour
- 1 cup milk
- 2 eggs
- 3 Tbsps sugar
- 2 Tbsps clarified butter (for frying)
For the pancake mixture, mix the flour, milk, eggs, sugar and a pinch of salt to a smooth batter and leave to stand for 30 minutes.
Cook 8 pancakes one after the other in a nonstick pan, adding a little clarified butter in between each one. Pile the cooked pancakes on top of each other and leave to cool.
Wash and hull the strawberries. Slice 100 g of the strawberries for the garnish and puree the rest with the lemon juice, icing sugar and 2 lemon balm leaves. Taste and add more icing sugar or lemon juice as necessary.
Whip the cream stiffly with the sugar and cream stabiliser and spoon into a piping bag with a star nozzle.
Wash the lemon balm and shake dry. Lay the pancakes out side by side, fill with strawberry puree and roll up.
Place two pancakes on each plate and serve garnished with cream rosettes, sliced strawberries and lemon balm leaves.