These thin, anise-flavored pancakes are similar to French crepes.
Ingredients
Makes 8 servings
Custard:
Pancakes:
For custard:
Step 1
Using vegetable peeler, remove peel from lemon in long strips (yellow part only). Combine half of lemon peel (reserve other half for another use), 1 1/2 cups milk, sugar, and cinnamon in large saucepan. Bring to boil; cover and remove from heat. Let steep 15 minutes.
Step 2
Whisk remaining 1/2 cup milk, cornstarch, and egg yolks in medium bowl to blend. Bring lemon-milk mixture to simmer. Gradually whisk yolk mixture into lemon-milk mixture. Cook over medium heat until mixture boils and thickens, stirring constantly (custard will be very thick). Strain into medium bowl. Press plastic wrap directly onto surface of custard and refrigerate. DO AHEAD:Can be made 2 days ahead. Keep refrigerated.
For pancakes:
Step 3
Whisk eggs in large bowl to blend. Whisk in milk, Pernod, and salt. Add flour and whisk batter to blend well. Let batter rest 1 hour.
Step 4
Heat 10-inch-diameter skillet with 8-inch-diameter bottom over medium-high heat. Brush skillet with oil. Add scant 1/4 cup batter to skillet and quickly swirl batter to thinly coat bottom of skillet. Cook until golden brown on bottom, adjusting heat for even browning, about 1 1/2 minutes. Flip pancake over and cook until just cooked through and golden brown in spots, about 30 seconds longer. Transfer to parchment-paper-lined plate. Repeat with remaining batter, placing parchment paper between each pancake. DO AHEAD:Can be made 1 day ahead. Cover with foil and refrigerate.
Step 5
Preheat oven to 300°F. Place covered pancakes in oven until warm, about 10 minutes. Fold pancakes in half, then in half again, forming triangle. Place 2 pancakes on each plate. Spoon dollop of custard and dollop of whipped cream atop pancakes. Garnish pancakes with fresh raspberries and serve.
Nutrition Per Serving
Pressing plastic wrap directly onto the surface of the custard prevents a skin from forming as the mixture cools in the refrigerator.
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Reviews (6)
Back to TopIn love with these pancakes. Surely going to try it this weekend.
carmelamason
USA,california
5/26/2016
common theme with this recipe: 1) The thickness of the custard. Well, I COUNTERED it with plain Whole milk yogurt. perfecto. you can add it AFTER the entire custard process is finished as well so don't worry about messing up the consistency. just WHISK like you've never whisked before and the end result WIIL be smooth. instead of fresh fruits i made a mixed berry compote sweetened with honey and splash of apple juice while heating the frozen berries.
jessaleah313
4/3/2015
我要带着问题评论家;冷杉st of all, these are dessert pancakes, so I don't know what the big deal is about the whipped cream (which is actually much lighter than the thick custard!). Also, I don't know what size pan the first reviewer used, but I got 20 pancakes out of mine. You just want pan coverage, not any more than that. If you get hung up on a scant 1/4 cup for each one, you're going to simply use too much batter at a time. I probably used a full 1/8th cup per pancake (which really are as much crepes as I've ever had). The Pernod was a very subtle addition; the custard WAS too thick as the first reviewer said. I took my immersion blender to it and I think that's fixed it...about to serve it to hungry opera singers! Having returned from serving, one person claimed it was the favorite thing I had made yet; I still think I would cut back the corn starch to 1/4 cup and then take it off the heat a little sooner, as it was already firming up before it ever "boiled". Simple accompaniments, and very subtle. Elegant. And a nice crepe recipe to use in other applications...blintzes, anyone?
deliusfan
Sarasota, FL
2/15/2011
was assigned this for our gourmet group...the pancake batter only makes 8 crepes...not 16...had to do it twice and if you look at the recipe you'd notice it says use a scant 1/4 cup but there is less than 2 cups total of liquid. Also it says to make the custard thick but it was too thick when it set...ended up "slicing" it...and no need to stain it. Overall good flavor...I used Ouzo. Just needs to be tweaked.
barbaraG2
Corvallis
7/19/2010
I would just like to stick to custard topping. Wouldn't like to have cream(just like how pancakes are mostly served) because we all know that it's full of fat and if I have too much fat in the morning I sluggish the whole day. Is there another topping you could recommend? :) Thanks :)
bzcookin
7/11/2010
I will just stick to the custard but not the cream, too much fat I guess in the morning makes me sluggish the whole day. Are there any other cream aside from custard that you recommend? Thanks :)
bzcookin
7/11/2010