INGREDIENTS
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for the pancake
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115g flour
a small pinch of salt
1 egg, lightly beaten
300ml milk
30g sugar
for the filling
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55g grated coconut
30g sugar
2g cardamom, crushed
for the kiwi sauce
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1(30g) kiwi, pureed
1 egg yolk
15g caster sugar
150 ml milk, boiled
15ml cherry liquor (optional)
for the garnishing
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1(30g) kiwi , sliced fine
4 marachino cherries
10g icing sugar, for dusting
5ml chocolate sauce
METHOD
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Sieve the flour and salt into a bowl. Make a well in the centre and pour in the egg and milk. Add the sugar and beat well to form a smooth batter.
Set aside to stand for an hour. Heat a little butter in a flat pan, and pour a little batter into the pan. Prepare the pancakes, cooking on one side only.
In a separate pan, lightly warm the grated coconut, sugar and crushed cardamom, on a very low heat , and mix them well. Place the filling on the
uncooked side of the pancake, and roll it over to form a cylindrical shape. Fold the edges to seal both ends.
to prepare the sauce
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Mix the egg yolk, sugar and liquor in a heavy bottemed saucepan . Whisk in the boiled milk. Place over low heat and stir, till the mixture coats the back
of a wooden spoon, but do not allow the mixture to boil. Remove from heat, pass through a strainer and allow to cool. Stir in the kiwi puree,blending it well.
to serve
Place a few pancakes in a stack, drizzle the kiwi sauce on one side and dot it the chocolate sauce. Garnish with a few slices of kiwi, and marachino
cherry. Dust with icing sugar and serve.