Crepes at the grand hotel
Instructions
Drain well three slices of pineapple and cut into small cubes, reduce to dust the amaretti, then add to the custard, put into a bowl, and stir well to mix the ingredients.
In a bowl mix the eggs with the flour and sugar, add a pinch of salt and the milk and mix until you have a smooth batter and smooth.
Melt a bit of butter in a pan, pour two tablespoons of prepared and move the container so that the batter will cover around the bottom.
Cook the crepe one minute on each side, to medium heat, and then put it on a plate.
Melt in the Pan another butter and prepare other pancakes by following the same procedure.
Farcitele with the custard to pineapple, fan-shaped ripiegatele and sprinkle them with red currant jelly.
Arrange on a serving dish, garnish with a slice of pineapple and a macaroon and serve.
Ingredients and dosing for 6 persons
- 45 cl of milk
- 50 cl of pastry cream (see recipe)
- 15 cl of currant jelly
- 4 slices of pineapple
- 7 amaretti biscuits
- 200 g of flour
- 40 g of sugar
- 2 eggs
- Butter
- 1 pinch of salt