Pancakes with mascarpone whipped cream

Pancake batter:

• 250g flour
• 1/2 liter milk
• 4 whole eggs
• 2 tablespoons melted butter,
• 1 tablespoon sugar,
• 1 vanilla pod, scraped,
• 1 pinch salt.
• Some good old rum

The chef's little trick

I replace 1/3 of the milk with water, which makes the pancakes softer and less drying. Ideally, the batter should be left to rest for 1 to 2 hours, in which case the milk and 1/3 water should preferably be lukewarm.

Whipped cream:

Serves about 6

• 150g mascarpone
• 35g powdered sugar
• 230g very cold full cream
• 2 vanilla beans scraped into the cream

Pancake preparation:

Melt the butter in the microwave and slightly heat the milk, which should be barely lukewarm (to prevent lumps).

Mix the sifted flour, sugar and salt in a large bowl. You can replace 50 g of flour with cornstarch for a lighter texture.

Add the eggs, melted butter, then gradually the milk, beating with a whisk to avoid lumps.

Add the rum and vanilla and leave to stand for 30 minutes before cooking.

Heat a knob of butter in the frying pan and ladle out the dough.

Cook the pancakes on both sides until golden brown.

For a sweet treat, I make a mascarpone whipped cream.

Preparing the whipped cream:

Place the cream and mascarpone in a bowl in the freezer for 10 minutes.

When you're ready to whip the cream and mascarpone, add the sugar and vanilla.

Whip the cream at regular speed.

I then generously top my crêpe with whipped cream and, of course, jam.