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MAILING LIST

Prep Time:

10 Minutes + Standing time

Cooking Time:

10 Minutes

Serves: 4-6

1.

Sift the flour into a bowl and make a well in the centre.

Stir in the sugar, eggs, olive oil and rum. Blend

thoroughly, drawing in the flour from the sides, until

the mixture is smooth.

INGREDIENTS

150g / 5oz plain flour

1 tablespoon sugar

2 eggs

1 tablespoon rum

1 tablespoon olive oil

300ml 1/2 pint milk

Oil for frying

grated chocolate, to decorate

For the filling:

300ml 1/2 pint double cream

2 tablespoons rum

2 teaspoons cater sugar

2.

Gradually add the milk, a little at a time, beating well

between each addition. The batter should be smooth

and the consistency of single cream. Add a little more

milk if necessary and then leave to stand for 1 hour.

3.

Brush a small omelette pan with a little oil and heat thoroughly.

Pour in sufficient batter to cover the base of the pan thinly,

tilting the pan until evenly covered. Cook until the underside

of the batter is set and golden brown, and then flip the

pancake over and cook the other side. Remove and keep

warm. Cook the remaining pancakes in the same way.

4.

Make the filling: whip the cream  until thick and gently stir

in the rum and sugar. Spread the warm pancakes with the

filling and roll up or fold over. Sprinkle with grated chocolate

and serve the pancakes immediately.