2 eggs
1 cup of heavy cream
1/2 cup of all-purpose flour
1/12 teaspoon of baking powder
1/4 teaspoon of salt
2 eggs
1 cup of heavy cream
1/2 cup of all-purpose flour
1/12 teaspoon of baking powder
1/4 teaspoon of salt
Briefly beat the eggs, then whisk in the cream
Sift together the flour, baking powder, and salt; mix until a smooth batter forms
Let it rest for 2 hours to allow the mixture to thicken
Heat a non-stick skillet over medium heat, brushing with butter
Beat the batter again
Use 2 tablespoons of batter per pancake
Cook on both sides until golden
If difficult to flip the pancake, loosen the edges with a spatula and lift it with your fingers
Carefully remove from pan
Fill the pancakes with fresh strawberries, washed and drained, and roll up
A refreshing and delicious dessert.
