- 3 eggs, separated
- 2 tablespoons sugar (7/8 oz)
- 1/2 cup whole milk or light cream
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon butter, melted (1/2 oz)
- 1/3 cup unbleached all-purpose flour (1 1/2 oz)
- 1 tablespoon butter (1/2 oz)
- 1 tablespoon corn syrup
- 1/4 cup sugar (1 3/4 oz)
- 1 pint fresh strawberries, washed, hulled and sliced in half (10 1/2 oz)
- 1 teaspoon lemon juice
- 1/4 teaspoon cinnamon
- 1-2 tablespoon creme fraiche or sour cream (for topping)
- For the pancake batter: Place the egg whites in a clean bowl and whip them until frothy; add the
sugar and whip until soft peaks form then set aside.
- In a medium mixing bowl, whisk together the egg yolks and milk/cream, then add the salt, vanilla,
melted butter and flour, whisk until smooth.
- Heat a 10-inch pan with heatproof handle over medium-low heat (an omelet pan or cast iron
skillet works well).
- Spray the pan with non-stick vegetable oil spray, or rub it with a bit of vegetable oil.
- Gently fold the egg whites into the batter.
- Pour it into the heated pan, and swirl the pan gently, let it cook for about 3 to 5 minutes, until the
bottom is light brown.
- Transfer the pan to a preheated 350°F oven and bake the pancake for 10 to 12 minutes, until it’s
puffy and set.
- For the filling: While the pancake is baking, melt the butter in a small skillet, then add corn syrup
and sugar and bring the mixture to a boil.
- Add the strawberries, lemon juice and cinnamon; Stir to coat the strawberries with the sauce,
then remove from the heat.
- Remove the pancake from the oven, and slip it onto a serving platter.
- Spread the strawberries over one half of the pancake, then fold it over to cover the filling (as
you’d fold an omelet).
- Serving: Dust with confectioners’ sugar, and garnish with a dollop of sour cream or creme fraiche
and serve immediately.