Berries Filled Pancakes
From: France, St-Barnabe Nord, Quebec, Canada
Servings: 3 to 4
IngredientsPreparation
  • 1 egg
  • 1 cup [250 mL] milk
  • 3/4 cup [105 g] flour
  • 2 teaspoons [10 mL] icing sugar
  • 1 pinch salt
  • 1 tablespoon [15 mL] corn oil
  • 5 egg yolks
  • 1/4 cup [60 mL] maple syrup
  • 2 cups [500 mL] warm milk
  • 1 teaspoon [5 mL] vanilla
  • 1/2 cup [125 mL] whipping cream, whipped
  • 3/4 cup [190 mL] individually frozen strawberries, just thawed
  • 3/4 cup [190 mL] individually frozen raspberries, just thawed
  • 3/4 cup [190 mL] individually frozen blueberries, just thawed
  • Well mix together egg, milk, flour, icing sugar and salt.
  • Leave dough to rest for 1 hour, refrigerated.
  • Heat corn oil into a frypan and fry thin pancakes using cold mixture over medium heat.
  • Leave pancakes to cool completely.
  • Into a small casserole, mix together egg yolks and maple syrup over low heat.
  • Stir in warm milk and vanilla.
  • Heat, stirring, until thickened.
  • Leave creamy mixture to cool completely; delicately fold in whipped cream.
  • Mix together just thawed strawberries, raspberries and blueberries; stuff pancakes with mixed fruits.
  • Evenly pour creamy mixture onto individual plates.
  • Arrange stuffed pancakes onto creamy mixture, and serve.