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For Sabayon cream pancakes, spread some Sabayon cream over each pancake before rolling pancakes.
Sabayon cream is also excellent served along with some puddings, ....
To get frozen Sabayon, use 6 egg yolks instead of 4 and whip sauce into a large bowl filled with ice cubes.
To get 'Georgette' pancakes, spread a thin coat of dough into the frypan, top dough with a slice of pineapple and top with really thin coat of dough; fry pancakes on both sides but do not fold pancakes.
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- 1 3/4 cups + 2 teaspooons [250 g] all-purpose flour
- 5 eggs
- 1 [2 1/2-ounce / 70-g] pack vanilla sugar
- 2 cups [500 mL] milk
- 3 tablespoons + 1 teaspoon [50 g] butter, melted
- Hint of Armagnac or Orange Blossom liqueur
- Butter or oil, for the frypan
- Vanilla sugar, to sprinkle
Sabayon Cream [optional]
- 4 egg yolks
- 3/4 cup [150 g] sugar
- 1 pinch maizena [gluten-free cornstarch], to prevent cream from curdling
- 1 cup [250 mL] white wine, Champagne, Muscat de Frontignan sweet wine or Kirsch
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- Into a deep bowl, whip together flour, eggs, vanilla sugar and milk until smooth.
- Dough should be lightly coat a metal spoon.
- Whip in melted butter and Armagnac or Orange Blossom liqueur.
- Leave dough to rest for 1 hour.
- To get thin panckaes, butter or oil really hot frypan over medium-high heat before pouring in, using a laddle, a thin coat of dough.
- Flip pancake over as soon as it is set.
- When all are done, sprinkle pancakes with vanilla sugar.
- Fold pancakes in half or roll pancakes if desired before serving.
Sabayon Cream [optional]
- To blanch the egg yolks whip together egg yolks, sugar and maizena into a deep bowl using an electric beater until white.
- Pour in white wine, Champagne, Muscat de Frontignan sweet wine or Kirsch before transferring the bowl over hot water.
- Beat vigourously until foamy waiting for water to just start to boil.
- As you are using maizena, the cream can be prepared a little ahead of time and it will hold together.
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