Pancake Day is just a few days away: Le Roy René and the culinary blogger “Cuisine moi un mouton”,
offer you a fruity, gourmet recipe: a cake made of raspberry and calisson pancakes.
Ingrédients
- For the pancake mixture: 450g flour, 5 eggs, 2 tbsp brown sugar, 2 tbsp pale brown sugar, 850 ml milk, 25g butter, 1 lemon
- For the filling and decoration: 2 handfuls of raspberries (for filling + decoration), 1 jar raspberry calisson jam, 2 or 3 calissons, 1 tbsp grilled slivered almonds, 1 tbsp crushed pistachio nuts
Ce qu’il vous faut
Réalisation
Preparing the pancakes
Pour the flour, sugar and brown sugar in a bowl.
Mix well and form a well in the middle.
Break the eggs in the well.
Pour the milk in little by little while you continue to beat the eggs, bringing the flour to the middle.
Melt the butter and add to mixture.
Add the lemon zest and mix.
Leave to one side for 1 hour.
Cook the pancakes for 1 to 2 minutes on each side in a non-stick frying-pan.
Pancake filling
Chop a good handful of raspberries into little pieces.
Assemble your pancake cake, spreading jam on every other pancake.
Put pieces of raspberry on the pancakes which do not have jam on them.
Continue until there are no pancakes left.
Spread the jam on the last pancake and put around 10 raspberries in the middle
Add the grilled almonds, the pieces of pistachio nuts and the pieces of calisson.
Keep in the fridge before serving.