Ingredients

• 110g/4oz plain flour
• pinch of salt
• 2 large eggs
• 200ml/7fl oz milk mixed with 75ml/2fl oz water
• 2 tbsp melted butter
• 290ml/½ pint double cream whipped
• 1 vanilla pod seeds removed
• 2 tsp icing sugar
• 200g/7oz frozen mixed fruits
• 30g/1oz icing sugar
• 1 tsp dark rum

Directions

• Sift the flour and add the salt.
• Mix in the eggs
• then the milk and water mixture.
• Add the butter just before using the batter.
• Heat a frying pan and rub with oil. Using the batter
• for each pancake
• make a circle around the edge of the pan and then drizzle the mixture all over the middle of the pan to form a lacy pancake. When cooked
• keep warm. Separate the pancakes with layers of greaseproof paper.
• Make the compote: place the fruits
• sugar and rum in a pan and cook for few minutes. Use a slotted spoon to remove the fruit from the pan
• leaving behind the juices
• Whip the cream with the vanilla seeds.
• Place the fruits in the centre of each pancake and roll.
• Serve with vanilla cream and drizzle over some of the remaining fruit juices.