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Shredded pancake with prunes
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 502
  • Fat about 13g
  • Carbohydrates about 75g
  • Protein about 15g
This is needed
This is needed for 4 people
Batter
  • 2.5 dl milk
  • 200 g white flour
  • 1 parcel vanilla sugar
  • 1 pinch salt
  • 4 fresh egg yolks
Compote
  • 2 tbsp sugar
  • 200 g pitted prunes, quartered
  • 1 tbsp water
  • 3 tbsp sugar
  • 1 pinch salt
  • 4 fresh egg white
To cook
  • clarified butter for baking
  • icing sugar to dust
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And that's how it's done
And that's how it's done
Batter
Mix the flour, vanilla sugar and salt in a bowl, create a well in the middle. Combine the milk and egg yolks, gradually pour into the well while mixing with a whisk, continue mixing until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
Compote
Simmer the prunes, sugar and water for approx. 6 mins.
Preheat the oven to 60°C, warm the platter and plates. Beat the egg whites with the salt until stiff. Add the sugar, continue beating until the egg whites turn glossy, carefully fold into the batter.
To cook
Heat a little clarified butter in a non-stick frying pan. Reduce the heat, add 1/3 of the batter and compote, cook for approx. 2 mins. until the underside separates from the pan and turns a light brown colour. Using two frying spatulas, divide the pancake into four pieces, turn carefully and cook for one more minute. Tear apart using the spatulas, cook for one more minute, remove from the pan and keep warm. Repeat this process with the remaining batter and compote. Dust the shredded pancake with icing sugar.