Purses with Maple Sauce
From: Claude, St-Gervais, Quebec, Canada
Servings: 16 pancakes
IngredientsPreparation
Pancakes
  • 3 eggs
  • 3/4 cup [190 mL] milk
  • 3/4 cup [190 mL] cream [15% m.s.g.]
  • 3/4 cup [105 g] flour
  • 2 tablespoons [30 mL] maple syrup
  • 1 tablespoon [15 g] melted butter
  • Butter
Custard
  • 1 1/2 cups [375 mL] milk
  • 1 1/2 cups [375 mL] cream
  • 2 eggs
  • 6 tablespoons [90 mL] maple syrup
  • 1 tablespoon [15 mL] cornstarch
To Serve
  • 1 3/4 cups [440 mL] strawberry slices
  • 1 1/2 tablespoons [22.5 g] sugar
  • 1 1/2 tablespoons [22.5 mL] Rum
  • 16 [6-inch / 15 cm each] orange and/or lemon rinds
Pancakes
  • Beat together eggs, milk and cream.
  • Sift and mix in flour, a little at a time, beating with an electric mixer after each addition.
  • Beat in maple syrup and melted butter.
  • Refrigerate for approximately 1 hour.
  • Cook pancakes into a lightly buttered frypan.
Custard
  • Heat together milk and cream.
  • Meanwhile, beat eggs into maple syrup; well mix in cornstarch.
  • Slowly pour in warm milk/cream mixture, stirring.
  • Pour mixture into the top part of a double boiler.
  • Cook over low heat, until mixture coats the back of a metal spoon; reserve.
To Serve
  • Mix together 1 1/2 cups [375 mL] strawberry slices, sugar and Rum; macerate for 1 hour.
  • Arrange approximately 1 tablespoon [15 mL] strawberrry mixture onto the center of each pancake; close into a purse.
  • Tie each purse with an orange or a lemon rind.
  • Puree remaining 1/4 cup [60 mL] strawberry slices.
  • Pour a little custard into the center of each individual plate.
  • Using a piping nozzle, trace strawberry puree circles onto each plate; using the tip of knife, draw any desired pattern[s].
  • Center purses over custard, into the center of each individual plate and serve.