Ingredients:
3 eggs, separated
2 tablespoons sugar ( 7/8 oz)
1/2 cup whole milk or 1/2 cup 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 (for topping) or 1 -2 tablespoon sour cream ( for topping)
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 32 min.