Pancakes au gratin with rhubarb compote filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate 2 eggs and chill the egg whites. Mix the egg yolks, remaining eggs, milk, flour and sauce powder to a smooth pancake batter. Let stand covered for about 30 minutes. Clean, wash and cut the rhubarb into thick slices. Put it in a pot together with cherry nectar, 1/8 litre water, 100 g sugar, lemon juice and zest (leave 1 teaspoon of juice).

2. 2

   Bring the rhubarb briefly to the boil. Stir cornflour in a little cold water until smooth. Stir into the rhubarb compote and simmer for another 1 minute. Remove lemon peel. Heat a little fat in a frying pan, pour in some dough and bake while turning until golden brown. Keep the finished pancakes warm and bake 11 more pancakes from the remaining batter. Beat the egg whites until stiff, then add the remaining sugar and fold in well. Stir in the remaining lemon juice and fold in 40 g grated coconut. Grease a large ovenproof dish. Fold the pancakes in the pan and fill them with some rhubarb compote.

3. 3

   Beat the egg whites until stiff, then add the remaining sugar and fold in well. Stir in the remaining lemon juice and fold in 40 g grated coconut. Grease a large ovenproof dish. Fold the pancakes in the pan and fill them with some rhubarb compote. Place a blob of coconut meringue on each pancake and sprinkle with the remaining grated coconut. Bake in a preheated oven (electric: 225 °C/ gas: level 4) for about 10 minutes. Serve immediately garnished with lemon balm

4. 4

   With 6 people:

Nutrition Facts

KCAL
530 kcal

CARBS
73 g

FATS
20 g

PROTEINS
14 g