Gourmet Pancakes with Brandied Berries

2 eggs

Cup of milk

Cup of water

5ml vanilla essence 

5ml lemon juice

Grated lemon zest of 1 lemon

60ml vegetable oil

375ml cake flour

10ml baking powder

Method:

1. Mix up all the wet ingredients.

2. Sieve all the dry ingredients and blend all the ingredients in a mixing bowl with a whisk, until a smooth thick batter is achieved. You may want to adjust the consistency slightly if it looks too thick with some water.

3. Fry off your pancakes pouring a ladle full of batter at a time into a non-stick frying pan. The pancakes should be golden brown on each side.

4. Stack the pancakes and allow to cool.

Pastry cream filling:

Ingredients: 

4 egg yolks

150 g castor sugar

70g cake or pastry flour

500ml full cream milk

5ml vanilla essence

Method:

1. Cream the egg yolk, sugar and flour together till smooth.

2. Heat the milk in a saucepan to a simmer, now temper by adding a steady stream of the heated milk into the egg mixture, whisking constantly until combined.

3. Return the mixture to the saucepan and cook over low heat until thick and the flour has been cooked out. 

4. Allow filling to cool before spreading onto your made pancakes.

Brandied Berries:

Ingredients:

250g mixed frozen berries

45ml castor sugar

60ml brandy

Method:

1. Place all the ingredients in a saucepan and bring to a boil, reduce the heat and allow the mixture to thicken slightly.

2. Remove from the heat and allow to cool before serving with the rolled and sliced pancake.

Assemble of the pancake Roulade:

Method: 

1. Place a sheet of plastic wrap on a work surface large enough to form a rectangle. You are going to place your cooled pancakes down, slightly overlapping on the sides to form a rectangle.

2. Spread a thin layer of the pastry cream filling over the pancakes. 

3. Proceed to roll up the pancakes making use of the plastic wrap to form a cylinder. Once rolled you would need to wrap it tightly with the plastic wrap and refrigerate for 20minutes.

4. Sprinkle to top of the roulade with some castor sugar and brulee with a blow torch before slicing 2cm thick slices. Serving suggestion is two slices with a heaped table spoon of the brandied berries.

This is a great winter warmer dessert and if you want to entertain.