Pescajús

Servings: 6

Ingredients:

Pancakes:

1 cup milk

1/2 cup flour

2 eggs

4 tsp powdered sugar

1 small tsp of brandy

1 small tsp of anisette

1 - 1/2 tbsp butter

A pinch of salt

Crema de Catalan:

2 cups milk

4 egg yolks

2 - 1/2 oz sugar

3 - 1/2 oz sugar (for caramel topping)

1 oz cornstarch

1 stick of cinnamon

Lemon rind

Preparation:

Pancakes: Mix all the ingredients except for the butter. Strain and then add the melted butter. Lightly grease a frying pan with butter, pour in a small quantity of the mixture and turn the pan until the mixture coats the base in a thin layer. When set, turn over and cook until golden brown. Remove and leave to cool.

Crema Catalan: Heat up the milk with the cinnamon stick and the lemon rind. In a separate bowl, mix together the egg yolks, sugar, and cornstarch. Pour the milk over the mixture then return to the heat. Stir constantly until the mixture thickens. When cool, fill the pancakes with the cream and fold into four. Sprinkle with sugar and caramelize by pressing with a red-hot, lattice-shaped iron.

From the book Cocina tradicional en Paradores: Cataluña
Recipe courtesy of Spain GourmeTour magazine.