Shredded pancake with prunes

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 502 Kcal, 15g Protein, 75g Carbohydrates, 13g Fat


  • Batter
  • 2.5 dl milk
  • 200 g white flour
  • 1 parcel vanilla sugar
  • 1 pinch salt
  • 4 fresh egg yolks
  • Compote
  • 2 tbsp sugar
  • 200 g pitted prunes, quartered
  • 1 tbsp water
  • 4 fresh egg white
  • 3 tbsp sugar
  • 1 pinch salt
  • To cook
  • clarified butter for baking
  • icing sugar to dust

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  • Batter

    Mix the flour, vanilla sugar and salt in a bowl, create a well in the middle. Combine the milk and egg yolks, gradually pour into the well while mixing with a whisk, continue mixing until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
  • Compote

    Simmer the prunes, sugar and water for approx. 6 mins.
  • Preheat the oven to 60°C, warm the platter and plates. Beat the egg whites with the salt until stiff. Add the sugar, continue beating until the egg whites turn glossy, carefully fold into the batter.
  • To cook

    Heat a little clarified butter in a non-stick frying pan. Reduce the heat, add 1/3 of the batter and compote, cook for approx. 2 mins. until the underside separates from the pan and turns a light brown colour. Using two frying spatulas, divide the pancake into four pieces, turn carefully and cook for one more minute. Tear apart using the spatulas, cook for one more minute, remove from the pan and keep warm. Repeat this process with the remaining batter and compote. Dust the shredded pancake with icing sugar.
  • Serve with:

    Vanilla sauce

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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