This recipe works best with applesauce or frozen fruit. If using frozen fruit, thicken 2 cups of it on the stove with 2 T cornstarch. Mix the cornstarch with c. ½ cup of water, bring the fruit with its juice to a boil, add the cornstarch and water and allow the mixture to boil until the liquid is clear and not milky.
Prepare your favorite pancake recipe, adding enough milk or water to make it slightly runny, or use the recipe below. Your pancake should cover most of the bottom of a large frying pan. Place your pancakes in a warm oven until all are cooked. On a large serving plate or on individual plates, roll up each pancake with c. 1/3 cup of fruit, placed along the diameter, with 1-2 T of crème fraise on top. Sprinkle with powdered sugar and serve.
Pancakes
Mix together:
2 eggs
1 T canola oil
1 cup milk
1 cup buttermilk
Sift into the wet ingredients and mix lightly:
1.5 cups of flour
½ t baking soda
½ t salt
1 T sugar
Heat a large frying pan, adding 1 T. of oil. Pour c. ¾ cup of batter into the pan and swirl it around until it covers most of the pan. Let the pancake bubble and turn glossy on the edges before you flip it. (Pancakes made with sour milk or buttermilk are very tender and will break apart if you flip them too soon.) Cook the second side for only a minute or less. Makes 6-8 pancakes.
Crème fraise
If you don’t regularly keep crème fraise in your refrigerator, here’s how to make a light version: mix together 1 pint of light cream and 2-3 T sour cream, pour it into a glass jar and let it sit at room temperature for about 36 hours. If your oven has a “proofing” setting, leave the cream in your oven at 85°; it will thicken faster at this temperature. Once the cream has thickened, give it a stir, cover, and refrigerate.
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