- Cooking at the table
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01. July 2013
Mix the flour and sugar together. Add full milk and double cream, mix well until the mixture is lump-free. Then add the egg, once again mix well and pass through a sieve. Now add the melted, lukewarm butter as well as the grated lemon and orange peel. Mix the mass well, perhaps with a hand-held blender. Allow to rest for at least 30 minutes. Stir well once again before using and fold in the finely chopped peppermint leaves.
Heat up the pancake pan and use the butter to cook 8 thin pancakes. Allow to cool on a rack.
Cut the honeydew melon into small cubes of approx. 0.5 cm. Caramelise the sugar in a pan until it is golden yellow in colour, dowse with the white wine and bring to the boil. Add the melon, allow to simmer lightly until the liquid has reduced. Then add blossom honey to give the sweetness required.
Warm the pancakes in the oven and then divide up the lukewarm melon filling and fold over.
Serve with chocolate sauce and vanilla ice cream.
Replace peppermint with lemon balm. Replace melon with other fruit such as mango, pineapple etc.