Summary

Ingredients

• 2 medium egg (s)
• 2 tablespoon flour
• 2 tablespoon almond flour
• 4 teaspoons sugar
• 1 pinch (s) salt
• 125 g raspberries
• 100 ml cream
• 20 g butter
• possibly sugar for sprinkling

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Instructions

1. Beat the eggs with the sugar, a pinch of salt and the cream until frothy. Mix the flour with the almond flour and add. Continue beating until you have a creamy dough. Let the dough rest in the refrigerator for 1/2 hour.
2. Heat a coated pan with 10 g butter and pour 1/4 of the batter. Spread half of the raspberries on the dough and pour 1/4 of the dough over it. Bake the pancakes on both sides for about 5 minutes on half the heat until golden brown.
3. Repeat the process for the 2nd pancake. Arrange, sprinkle with sugar if necessary and serve.