Pancakes

4 eggs

100 g melted margarine (3.5 ounces)

25 g sugar (0.8 ounces)

65 g plain flour (2.3 ounces)

1 tsp. vanilla

350 ml milk (12.3 ounces/1.4 cup)

Zest of 2 lemons


Crème pâtissière

100 g strawberries (3.5 ounces) in 250 ml cream (9 fluid ounces/1 cup) 

35 g cornflour (1.25 ounces)

35 g plain flour (1.25 ounces)

5 egg yolks

300 g sugar (10.5 ounces)

1/4 tsp. vanilla

600 ml whole milk (21 ounces/2.4 cup)

Cream

Cocoa

Mix all the pancake ingredients together,´firstly by hand and with a hand blender, then place the mixture in the refrigerator.

Stir cornflour, flour and egg yolks together. Bring milk, vanilla and sugar to the boil, and add the flour mixture. Stir to a smooth, thick consistency over the heat, then leave to cool.

Heat crepe pan and cook pancakes until golden on both sides.

Fill each pancake with crème pâtissière and chopped strawberries, then fold like a spring roll. Cook until slightly crisp, adding a little extra fat or oil to the pan if required.

Serve pancake on a plate and top with a little whipped cream, as for Irish coffee, blended with a touch of cocoa. Garnish with a fresh mint leaf.