Summary

Ingredients

• 2 medium egg (s)
• 4 tablespoon flour
• 2 tablespoon sugar
• 1 bag vanilla sugar
• 0.5 bag ½ baking powder
• 1 pinch (s) salt
• 200 ml cream
• 1 can pear (s) (Williams-Christ pears), 850 ml
• 1 shot sparkling mineral water
• some clarified butter
• 3 tablespoon nut nougat cream

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Instructions

1. Beat the eggs with the sugar and vanilla sugar until frothy. Sieve the flour with the baking powder and add to the egg mixture. Add the cream and a pinch of salt and stir everything into a creamy batter. Put the dough in the refrigerator for an hour.
2. In the meantime, drain the pears and cut them into slices. Take the dough out of the refrigerator, add a dash of mineral water and stir vigorously again.
3. Heat a pan with a little clarified butter, add a ladle of batter and cover with the pear slices. When the batter is bubbling and the surface is dry, turn the pancake and bake the other side until golden brown.
4. Turn again and brush with nut nougat cream. Continue like this until the batter is used up. Arrange and serve.