Pancakes with lemon soufflé

Ingredients for Pancakes with lemon soufflé

Instructions for Pancakes with lemon soufflé

To prepare the Pancakes with lemon soufflé recipe, please follow these instructions:

Dough:
Whip flour, egg and whole milk well and seal it to remove any lumps. Leave it rest for 10 minutes. Heat a little butter on a crepe pie (about 18 cm in diameter) and behind the pancakes approx. 1 min. on every side. Can be baked a few days before. Then store in a refrigerator, covered with film so that they do not dry.

Lemon Syrup:
All the ingredients mentioned are boiled in a medium-sized pan and boil for approx. 5 min. Pour the syrup into a bowl and let it cool off. This syrup can also be made a few days in advance.

Souffléfyld:
Here there is no way around. This can not be done in advance. Whip lemon peel and juice with egg whites. When it starts to stiff, the sugar is added slightly at a time, while still whipping as a wild .... Whipping continues until it's all very stiff and glossy.

Cover one half of the pancake with filling and fold it together in the neighborhood. Place on a baking sheet, coated with baking paper, and bag them in a preheated oven, set at 200 ° C. Bake for 6 - 8 minutes, or to fill the heels and have a firm consistency.

serving:
Remove dogs, children, roller skates and other loose items before flying through the air on your way to your guests. These should be served immediately!