Proportions for 2 people
The pancake batter:
120g of flour
25g vanilla sugar grated rind of 1 half orange
2 whole eggs + 1 yellow
40 cl of milk 1 half-pinch of salt
40g of butter peanut oil (for cooking pancakes)
The strawberry salad:
1 tray of strawberries
2 beautiful basil leaves
2 passion fruits
1 half mango 2 tbsp.
tablespoon caster sugar A Chantilly cream bomb Black pepper from the mill In the bowl of a blender, combine flour, sugar, orange zest, eggs and yolk. Well mix to avoid lumps. Add the milk little by little.
Blend until smooth. Add the melted butter warm and mix a few more moments. Leave the appliance in the fridge while you prepare the strawberry salad.
Steam the strawberries. Cut them in a salad bowl.
Add the finely chopped basil.
Cut the passion fruit in two. With a spoon, collect their pulp Add to strawberries. Well mix and let infuse. Peel and pit the half mango, cut into large cubes. Mix it in the blender for 30 seconds with the sugar. Add to the strawberry salad. And finally, Chef's tip:
two rounds of pepper mill. Grease a non-stick pan with peanut oil spread on paper towels. Cook pancakes on both sides. Keep them warm covered with foil.
Stuff the pancakes with strawberry salad and whipped cream. Roll them.
Present on plates surrounded by the rest of strawberries and decorate Chantilly cream