Calla Lily Recipes 食譜篇 - 水果薄煎餅 (FRUIT PANCAKE)

水果薄煎餅 (FRUIT PANCAKE)

Ingredients :-

100g plain flour

1 tablespoon corn flour

¼ teaspoon salt

1 tablespoon sugar

2 eggs

125ml UHT milk

1 tablespoon oil

Filling

200ml whipping cream, well chilled

2 tablespoon sugar

½ teaspoon natural vanilla paste, or scraped seed of 1 small vanilla bean, or ¼ teaspoon vanilla essence

2 cups sliced fruit, either banana, ciku or papaya

Juice of 2 calamansi limes

1 teaspoon finely shredded calamansi lime rind

2 teaspoon sugar

1. Place plain flour, corn flour, salt and sugar into a medium-sized mixing bowl. Make a well in the centre and drop in the eggs and milk. Using a balloon whisk, gradually incorporate dry ingredients into the liquid in the centre to make a smooth batter. Finally stir in oil. Set mixture aside at room termperature for 30-60 minutes.

2. Heat a 20cm non-stick frying pan over medium heat and grease lightly with vegetable oil or butter. Pour a ladleful of batter into the pan and rotate immediately to coat the base of the pan thinly. Cook pancakes on one side till set and lightly coloured. Remove onto a wire rack.

3. Place well chilled cream cream in a small deep bowl with sugar and vanilla. Whisk with a balloon whisk or electric beaters until cream thickens and forms soft peaks. Do not over-beat or cream will be too stiff or separate.

4. Combine fruit with the lime juice, shredded rind and sugar. Mix gently. To fill, position pancake with smooth, unfried side facing down and place a generous spoonful of whipped cream in the centre. Top with fruit, fold sides of pancake towards the centre and roll up to enclose filling. Serve soon after assembly.