We must first start by making pancake batter and pancakes.300 ml of half skimmed milk
125 g of flour
50 g of butter
20 g of sugar semolina
1 pinch of salt
1 stick of vanilla
1 cc of amber rum .Open the vanilla pod in 2, scrape seeds, and put in a saucepan with milk
Heat milk without boiling, add butter and let warm, the vanilla will infuse. Beat the eggs and the sugar, add the pinch of salt. Add this mixture to the flour gradually, then the milk-butter mixture whisking well
Add a CC of rum or flower of orange tree
Check the fluidity of the dough, if it is too thick, add a little milk.
Heat your stove and put a knob of butter before cooking each pancake.
Then make a pastry cream.
3 egg yolks (do not throw the whites, they are frozen very well)
in a saucepan heated milk with half of sugar
in a goose bean, whiten the yolks with the rest of the sugar
add the mazena and the boiling milk
bring everything to a boil stirring constantly until the mixture thickens. Waiting for the custard to cool completely. In the center of each pancake place a few raspberries in size 5 or 6, then over the equivalent of two large tablespoons of Patissière cream. Close the pancake by joining all around the crepe on the top is secured with the help of toothpicks. Finally I made a raspberry coulis I heated about 500 g of raspberries with 50 or 100 g of icing sugar I crushed my raspberries, then mix. I poured it in a colander so that I could remove all the small grains. Serve a chaplain on a small plate with a small verrine of coulis.