Ingredients (serves 4) :
For the pancake batter :
– 50cl milk
– 4 eggs
– 100g wheat flour
– 100g cornstarch
– 2 packets vanilla sugar
– 2 tablespoons amber rum
For the citrus butter :
– 1 orange, 1 lemon, 1 lime, 1 untreated grapefruit
– 250g semi-salted butter
– 2 packets vanilla sugar
Recipe:
– Mix the cornflour and wheat flour with the milk in a bowl. Add the beaten eggs, vanilla sugar and rum. Refrigerate for 1 hour.
– Prepare the butter: warm the semi-salted butter to soften it. Grate the citrus zest into the butter and add the vanilla sugar. Leave to cool.
– In a hot, lightly oiled frying pan, ladle the batter. Cook the crêpe over a high heat, turning it over and letting it brown on the other side. Fold the crepe in half and add a nice piece of citrus butter. Sprinkle with vanilla sugar and fold over. Serve immediately.
