Recipe
Step 1
Make the caramel: melt the sugar in a dry saucepan.
Step 2
When it has taken on a lovely golden colour, add the butter off the heat, followed by the cream, stirring continually.
Step 3
Set aside to cool slightly.
Step 4
Alternate the pancakes with layers of caramel on a serving dish until you have used up all the ingredients.
Step 5
Top it off with a pancake drizzled with caramel.
Step 6
Chill for at least 2 hours before cutting into serving portions.
Make your home-made pancake batter by mixing 200 g of wheat flour with 50 cl of full-cream milk, 4 eggs, 50 g of melted butter, 30 g of caster sugar and half a tsp. of salt.
♥ To be enjoyed with La Réserve Demi-Sec from Palmer & Co.
Ingredients
• Approx. 12 fine pancakes
• 200 g of sugar
• 20 cl of liquid cream
• 100 g of salted butter
