Gratinated Curd Pancakes with Raspberry Puree

Heat butter, let it brown slightly, pour through a hair sieve and cool to room temperature. Stir together egg, flour, milk, salt, orange and lemon zest. Mix in brown butter with a pastry blender. Rest the dough in the refrigerator for half an hour, then strain through a sieve. In a frying pan of 12, 5 cm ø bake in turn with a little fat paper-thin crêpes (or pancakes).

For the filling, mix sugar, curd cheese, egg yolks, custard powder, melted butter, lemon and orange peel. Add the raisins and carefully fold in the whipped cream.

For the royale, combine the sugar, whipped cream, milk, egg, vanilla bean pulp and crème fraîche and stir well, then strain through a hair sieve.

Spread all pancakes evenly with the filling, then fold into triangles. Grease four 10 cm dia. ovenproof dishes with butter. Layer three pancakes in each. 5 min. in the oven heated to 180 degrees Form. Then baste with the Royale, increase heat to 200 degrees, bake pancakes for about 15 minutes.

Cover plate with raspberry fruit layer, turn pancakes onto it. Garnish with mint.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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