Pancakes with Figs and Pears

NIMB RESTAURANT AND HOTEL

A trip to Tivoli is not complete without a meal eaten at one of the many restaurants. My husband and I  ate at Nimb, a  beautiful restaurant and hotel inside Tivoli.  It was built in 1909 in a Moorish inspired Historic style. For dessert we had the best pancakes, or maybe I should say crepes,  that I had ever eaten. I asked the waitress how they were made and she said it was a mixture of flour and rice flour. The rice flour makes the finished pancakes thin and crispy. And, of course, they make them in clarified butter.  Removing the milk solids from melted butter increase its smoking point, so you can cook at higher temperatures with less risk of burning.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pancakes with Figs and Pears

6-8 pancakes

2 eggs

1 cup milk

½ cup flour

½ cup rice flour

4 tbsp. sugar

2 tsp. vanilla extract

1/4 tsk.  salt

1½ cups heavy cream

1 ripe pear, sliced into wedges

2 figs, cut each into 4 wedges

2 tbsp. almond flakes

1 tbsp. honey

clarified butter for baking pancakes*

To make pancakes, combine eggs, milk, flour, vanilla extract, salt and ½ cup of heavy cream. These pancakes should be thin, so add a little milk if the dej is thick.

Pour a little clarified butter on a frying pan and then pour some batter onto the pan as you tilt the pan so that the batter covers the bottom of the pan evenly. Cook until golden brown on one side and toss like a flapjack, cook on the other side. Repeat with the rest of the batter.

To serve, whip the rest of the heavy cream to whipped cream . Place two pancakes folded in quaters on each  plate, place a large spoonful of whipped cream in the middle and garnish with figs and pear wedges. Sprinkle with almond flakes and pour a little honey over the pancakes. Enjoy.

*In a small saucepan, melt 1 lb. of unsalted butter over very low heat. The butter should melt not boil. Once completely melted, it will separate into three layers. On top is the white foam, then a clear golden layer that is clarified butter, and under that is a milky liquid that is solids. Skim off the foam and discard. Ladle the clarified butter into a container; cover and refrigerate indefinitely. Discard the milk solids.

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