Ingredients portion 4
Wheat flour 125 g
Butter 50 g
Chicken egg 2 pieces
Rum 1 tablespoon
Sugar 6 tablespoons
Salt on the tip of a knife
Sugar powder to taste
Cooking instructions 45 minutes
1 Sieve the flour into a bowl. Add the sugar and salt. Make a well in the centre and add 1 egg and 1 egg yolk. Whisk with the mixer bowl, then gradually pour in the milk. Stir until smooth. Pass through a sieve to sieve out any lumps.
2 Melt half the butter and add the rum. Stir well and leave to rise for 1 hour.
3 Melt the butter in a frying pan. Pour out the batter in batches with a ladle and allow it to spread evenly over the surface of the pan. Fry on each side until crispy. When ready, sprinkle the ready pancakes with grated chocolate and fold them in quadruple. Make 8 pancakes. Sprinkle with icing sugar and serve with a butter and rum sauce or a curd and sultana topping.
Recipe tip Instead of rum, you can use any liqueur to your liking.