- 8-10 ServingsServings
- ½ vanilla bean
- 1 cup icing sugar or caster sugar
- 5 eggs, separated
- 50g unsalted butter, softened
- 50g caster sugar
- 50g plain ﬂour
- 1 cup milk
- extra butter or oil spray, for frying
Make vanilla sugar: Break vanilla pod into pieces, crush in a blender, stir through the sugar and set aside.
Make slip pancake: Beat egg whites until stiﬀ. In a separate bowl, cream butter and sugar until light and ﬂuﬀy, beat in egg yolks and add in ﬂour and milk. Gently fold in egg whites. Heat a 8 inch crepe pan until moderately hot and melt butter or spray with oil. Place a large soup ladle of pancake mixture into the pan and fry it dcan on one side.
When set, slip it onto a 8 inch ovenproof round plate. Sprinkle some vanilla sugar on top.
Make the next pancake. Stack this over the ﬁrst one and repeat the process until ﬁve thick pancakes have been cooked. Cut into slices like a torte. This can be served at once or prepared ahead of time and reheated for about 15 minutes in a hot oven.
Note: Savoury alternative: To make as an entrée, sprinkle each slip pancake layer with grated cheese and ﬁnely sliced mushrooms.
Judy Cassab from One Egg is a Fortune. Winner of 6 international awards, ‘One Egg Is A Fortune’ is a cookbook featuring recipes, stories and biographies from 50 prominent Jewish people from around the world. Book sales support Jewish elder care.