Lemon Filling for Cointreau Flambeed Pancakes
From: Lisbou, Quebec, Canada
Comments: I only get praises with this recipe!
You need to have cold pancakes on hand; out of time, buy some dessert pancakes at your supremarket.
Servings: 6 to 8 [approximately 1 1/2 cups / 375 mL filling]
  • 3 tablespoons [45 g] butter
  • 2 tablespoons [17.5 g] flour
  • 1 cup [250 mL] milk
  • 2 tablespoons [30 g] sugar
  • 1 pinch salt
  • 3 egg yolks
  • 1 lemon rind, minced
  • Juice of 1 lemon
  • 4 egg whites
  • Icing sugar
  • 1/4 cup [60 mL] Cointreau liquor, hot
  • Melt butter into a casserole.
  • Add flour; cook stirring vigorously.
  • Stir in milk, a little at a time, before mixing in sugar and salt.
  • Remove from heat before mixing in egg yolks, minced lemon rind fresh lemon juice.
  • Cook over low heat stirring until thickened; leave to cool.
  • Whip then fold beaten egg whites into cooled mixture.
  • To serve, preheat oven to 425F [220C].
  • Spoon 1 1/2 tablespoons [22.5 mL] mixture in the middle of each pancake; roll pancakes.
  • Arrange filled pancakes side-by-side into an oven baking dish; reheat into preheated oven for 10 minutes.
  • Remove from oven, sprinkle stuffed pancakes all over with icing sugar and transfer onto a serving plate.
  • Sprinkle pancakes all over with hot Cointreau, flambe, and serve.