| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Plain flour |
| 1 |
md |
Egg |
| 7 |
fl |
Semi-skinned milk |
| 2 |
tb |
Oil |
| 1 |
|
Apple, peeled and sliced |
| 1 |
|
Ripe pear, peeled and sliced |
| 2 |
|
Bananas, peeled and sliced |
|
|
Juice of half a lemon |
| 2 |
|
Oranges, peeled and segmented |
| 4 |
oz |
Strawberries |
| 10 |
fl |
Very thick cold custard |
| 5 |
fl |
Whipping cream |
|
|
Sifted icing sugar, to dust |
INSTRUCTIONS
FOR THE BATTER
FOR THE FILLING
Sift flour into a mixing bowl, make a hollow in the centre and add egg.
Gradually beat in milk, drawing the flour in from the sides. Beat to form a
smooth batter. Add 1 tablespoon oil, then leave to stand for 30 minutes.
Heat a little oil in a 7 inch frying pan and, when hot, pour off excess.
Stir batter, then add 2 to 3 tablespoons to pan. Cook for 2 to 3 minutes
until bubbles appear on the surface, turn or flip pancake over and cook
otherside for 2 minutes. Stack pancake between sheets of greaseproof paper
and repeat until all the batter has been used.
Toss together the apple, pear and banana slices in lemon juice. add orange
segments. Slice strawberries and add, reserving one for decoration.
Beat the custard until smooth. Whip the cream until thick, then fold into
the custard.
Place a pancake on a serving platter, spread with 2 tablespoons custard
filling and cover with a little prepared fruit. Place pancake on top and
continue layering until all the pancakes, , custard filling and fruit have
been used. Decorate with reserved strawberry and dust with icing sugar. Cut
into wedges to serve.
Source: Take a Break
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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