Pancakes with liqueur and blackcurrant

12 servings

30 minutes

Pancakes with liqueur and black currant are a refined treat infused with the spirit of European gastronomy. The idea of adding alcohol to the batter is believed to have come from French cuisine, where flambéed desserts signify sophistication. Rum and liqueur in this recipe create a delicate aroma that highlights the natural sweetness of the currants. The pancakes turn out airy and soft, with a light caramel note, while the black currant adds a tangy acidity. This dish is perfect for morning brunches or romantic dinners. Serving them with jam or fresh berries can emphasize the natural fruity richness, and coating the pancakes with liqueur makes them particularly expressive. This recipe embodies the combination of simplicity and elegance in cooking.

Energy value per serving

• Calories: 87.8
• Proteins: 2.4g
• Fats: 1.9g
• Carbohydrates: 11.1g

Ingredients

• Pancake flour: 1 glass
• Milk 3.5%: 400 ml
• Rum: 2 tbsp
• Liquor: 4 tbsp
• Sugar: 1 tbsp
• Chicken egg: 1 pc
• Blackcurrant: to taste

Cooking steps

1. Separate the yolks from the whites, beat the whites with sugar until white foam forms.

   Required ingredients:

   • Chicken egg: 1 piece
   • Sugar: 1 tablespoon

2. We mix milk and flour with a whisk.

   Required ingredients:

   • Milk 3.5%: 400 ml
   • Pancake flour: 1 glass

3. Add rum and liqueur. Mix.

   Required ingredients:

   • Rum: 2 tablespoons
   • Liquor: 4 tablespoons

4. We add whipped egg whites to the resulting mass. We get a very liquid mixture.

   Required ingredients:

   • Chicken egg: 1 piece

5. With a ladle on the edge of the pan.

6. Brush one side of the finished crepe with liqueur.

   Required ingredients:

   • Liquor: 4 tablespoons

7. Put the jam and serve.

   Required ingredients:

   • Blackcurrant:  to taste