German recipes

Ingredients per pancake
3 eggs, 3 tablespoons flour, 1/8 litre (1/4 pint) milk, 50 g (1 ½ oz) chopped streaky bacon, 1 teaspoon butter, fresh nutmeg to taste, 1 pinch of salt, pepper.

1. Stir the flour and milk together to form a smooth mixture. Stir in eggs, salt, pepper and nutmeg and allow to stand for 20 minutes.
2. Heat the butter in a frying pan and fry the bacon.
3. Add the pancake mixture and cook on both sides.

Ingredients for 4 portions
2 sheets gelatine, 2 vanilla pods, 3 egg yolks, 70 g (2 oz) sugar, 1 tablespoon kirsch liqueur (or rum), 300 ml (10 fl. oz) whipping cream.

1. Soak the gelatine in cold water. Halve the vanilla pods lengthways and scrape out the soft pulp. Beat the egg yolks to a foamy consistency with the sugar and vanilla pulp.
2. Dissolve the gelatine in a pan with the kirsch liqueur and 1 tablespoon of water over a low heat. Beat the cream to form stiff peaks, mix 2 tablespoons of whipped cream into the gelatine and then add this to the egg crème. Fold in the remaining whipped cream.
3. Allow to stand in a cold place for at least 2 hours.