INGREDIENTS
- – Eggs 350 g (roughly 6 items).
- – Milk 680 cc.
- – Flour 0000 160 g.
- – Salt 1 pinch.
- Stuffed:
- – Milk cream 300 cc.
- – Impalpable sugar 5 tbsp.
- Salsa:
- – Dulce de leche 200 g.
- – Ron c/n.
- – Water c/n.
- Frosty Scales:
- – Coconut flakes 250 g.
- – Egg white 1 unit.
- – Sugar 100 g.
PROCEDURE
1. Beat the eggs with the flour till they kind a gum-like dough and add the milk and blend till you acquire a liquid and never very thick preparation.
2. Make 12 pancakes.
3. Fill with a skinny layer of cream (20 g of cream should go on every layer). 4. End with the dulce de leche sauce and candied coconut flakes.
4. Dulce de leche sauce: Warmth the dulce de leche with the rum splash. If vital, add a little bit water.
5.For the coconut flakes, combine them with the egg white and sugar. Place on a plate with silicone paper in an oven at 160 levels till golden brown.
