- Butter - 6 Art. spoons
- milk - 3 cups
- eggs - 6 pieces
1. Prepare the dough for pancakes. In a small saucepan, heat the oil to brown. Set aside. In another small frying pan, heat the milk, allow to cool for 10 minutes. With a medium speed mixer, whisk together eggs, flour, sugar and salt. Slowly add hot milk with brown oil. Cover and refrigerate overnight. Prepare vanilla cream. Vanilla pods cut in half. Milk and vanilla in a saucepan to boil, then set aside for 10 minutes, remove vanilla. Fill the large bowl with ice and place in it another smaller bowl. Whisk egg yolks, sugar and starch in a medium frying pan with a thick bottom. Gradually add hot milk, then place the saucepan on a strong fire and bring to a boil, cook for 1 to 2 minutes. Strain the mass through a fine sieve into a bowl. Put the bowl in an ice bath and mix until the temperature reaches 60 degrees. Stir with oil. When completely cooled down, cover and put in the refrigerator. Collect the cake. Bring the dough to room temperature. Heat the large frying pan over medium heat. Lubricate the surface with oil, then add about 3 tablespoons of dough to the frying pan and fry the pancake for about 1 minute. 2. Then gently turn over and fry on the other side for no more than 5 seconds. Put on a baking sheet lined with parchment. Repeat with the remaining test until you have about 20 pancakes. Strain the vanilla cream through a sieve again. Beat with a tablespoon of sugar and Kirsch. 3. Put 1 pancake on a plate. Cover with a vanilla cream (about 1/4 cup). Repeat with the remaining pancakes and cream to make a high cake. Chill for 2 hours. Get the cake 30 minutes before serving. 4. If you have a blowtorch for creme brulee, sprinkle the cake top with 2 tablespoons of sugar and set it on fire. Otherwise sprinkle the cake with powdered sugar. Cut and serve.
Servings: 10