Ingredients

Pancakes

  • ¾ cup flour
  • 1 egg
  • 1 tablespoon sugar
  • Pinch of salt
  • ¾ cup milk
  • Clarified sweet butter for frying

Filling

  • ½ cup milk
  • ½ cup vanilla sugar
  • 1 tablespoon grated lemon rind
  • 2 tablespoons butter
  • ¾ cup ground walnuts
  • ¼ cup raisins
  • 5 cups milk

Sauce

  • 2 eggs
  • 2 to 3 tablespoons sugar
  • 1 tablespoon flour
  • 2 tablespoons ground toasted walnuts
  • 2 cups milk
  • ¼ vanilla bean
  • 3 tablespoons rum
  • 1 tablespoon ground toasted almonds

Method

  1. Make the pancakes: Mix thoroughly the flour, egg, sugar, salt and ¾ cup milk. Let the batter rest for 1 hour. Make 12 pancakes; for method see basic recipe.
  2. Make the filling: Mix ½ cup milk, the vanilla sugar and grated lemon rind, and bring to a slow simmer. Add walnuts and raisins and mix well. Turn off heat.
  3. Spread out a large white unstarched napkin or small tablecloth. Butter the center of it, in about a 10-inch circle. Place the pancakes on it, one by one, spreading a little of the filling on each pancake.
  4. Pick up the four corners of the napkin and pull it around the pancakes to form a balloon, tightly but without breaking the contents. Then tie the napkin with string.
  5. Bring 5 cups milk and 2 tablespoons butter to a boil in a very large pot. Place the napkin-balloon in it and cook for 15 minutes.
  6. Lift the napkin from the pot, cut the string, and carefully open the package. Put the pancake-balloon on a dish.
  7. Keep the balloon warm: Bring a potful of water to a boil, and place the plate with the balloon on top of the pot. Cover with a large dish. The steam will keep the ballon hot without drying it out.
  8. Make the sauce: Whip eggs, sugar and flour, and little by little add the milk. Add the vanilla bean. Put the sauce in the top part of a double boiler over simmering water and cook, stirring all the while. (Or cook directly over very low heat.) Then turn off heat and mix in the rum. This sauce has a tendency to become thick. If too thick, whip in a little milk or cream.
  9. Just before serving, pour the sauce over the balloon, and sprinkle the toasted walnuts and almonds over all.
  10. Slice as you would a cake. If you prefer, the sauce can be served separately.
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