Blueberry pancakes with crème fraîche

Name: Blueberry pancakes with crème fraîche
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Eggs (size M); 175 ml Milk; 100 g Flour; 200 g Blueberries; 3 TABLESPOONS Mineral water; 40 g Butter or margarine; 3 TABLESPOONS Sugar; 1 TEASPOON Cinnamon; 1/2 (75 g) Becher Crème fraîche; 7-10 Tbsp Mint leaves

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Eggs (size M)
175 ml Milk
100 g Flour
200 g Blueberries
3 TABLESPOONS Mineral water
40 g Butter or margarine
3 TABLESPOONS Sugar
1 TEASPOON Cinnamon
1/2 (75 g) Becher Crème fraîche
7-10 Tbsp Mint leaves

Directions

1
Mix eggs, milk and flour to a smooth dough and let it swell for 20-30 minutes. Wash and sort blueberries. Stir mineral water into the pancake batter. Put some fat in a
2
Pour a little batter into the pan, sprinkle with blueberries and bake for 1-2 minutes. Use a knife to remove the pancake from the pancake pan and turn the pancake over, finish baking and keep warm. Bake 15 more small pancakes in the same way.
3
Mix cinnamon and sugar. Arrange 3-4 small pancakes per person on plates and sprinkle with cinnamon and sugar. Serve with a dash of crème fraîche and some mint leaves.