How to make
Mixture for the pancakes:
Beat the eggs, milk and butter in a bowl.
In another larger bowl, mix the two types of flour and the sugar.
Gradually add the liquid ingredients to the dry ingredients. If there are lumps of flour, sieve them. Leave the mixture in the refrigerator for at least an hour.
Cream:
Mix the egg yolks, corn flour, sugar and salt in a pot. Milk is also added.
Place it on low heat (4th degree for example) and stir constantly, until it thickens.
Once the creme brulee has thickened, remove it from the heat and add the butter and vanilla. Stir, until the butter melts. If lumps are visible, sieve it.
Cover with foil, the foil it should be touching the cream and leave it a cold place to cool.
During this time, whip the cream with a mixer, until a thick mixture is obtained. Leave it to cool.
After the cream has cooled, it is carefully mixed with the other cream with a spatula. It is left in the fridge, until it is time to use it.
Making the pancakes:
A pan is heated over low heat, then the mixture is poured in and immediately turned in a circle to form a delicate pancake. We want the pancakes to become as thin as possible and not burn.
Repeat, until you run out of pancake batter.
Leave the pancakes to cool.
Assembling the cake:
Place a pancake on a cake stand or larger plate, then 2 tbsp. of cream. Note that this is not an ordinary cake and not much cream is put between the 'cake layers'. The cream is spread well, then another pancake is added on top, then cream and this is repeated.
Spread the rest of the cream over the last one.
Refrigerate the pancake cake for at least 1 hour before serving.
When the sweet pancake cake is ready to be served, a piece is cut, it is sprinkled with sugar and caramelized with a burner.
The Cream Brulee Pancake Cake is a delicate cake only for special occasions.
