Egg Pancake with Strawberries on Vanilla Sauce

For the vanilla sauce, cut the vanilla bean in half lengthwise, scrape out the pulp, bring to the boil with whipping cream and milk. Beat two yolks and sugar until creamy, pour hot vanilla milk leisurely over it, mix in.

Beat the mixture over a boiling water bath until it thickens. Sauce can be served chilled or lukewarm. Rinse the strawberries, dry them. Pluck off greens, cut into quarters.

Separate egg whites from yolks, whip egg whites until stiff. Grate lemon peel. Mix sugar, egg yolks and a little salt. Add flour and semolina and slowly pour in the milk. Add lemon zest and egg whites and fold in leisurely.

Fry strawberries in fresh butter, sprinkle with vanilla sugar, lightly caramelize. Heat frying pan with clarified butter, pour in batter, turn to other side and tear into pieces with two wooden or Teflon scoops.

Serving:

Arrange egg pancakes on deep plates, spread strawberries evenly on top. Sprinkle with powdered sugar and garnish with mint.

Serve vanilla sauce separately.

512 Kcal – 24 g fat – 16 g egg white – 56 g carbohydrates – 4, 5 Be (bread units)

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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