Prepare the Batter

In a bowl mix the flour with a bit of the milk, the eggs, salt and sugar.  Add enough milk to make a smooth, fluid batter.  Heat a pan and add ½ tbsp. butter.  With a ladle pour in just enough batter to cover the bottom of the pan.  Immediately tilt the pan back and forth to spread the batter thinly and evenly.  Cook on both sides at medium heat to a golden colour.  Repeat with remaining batter, buttering the pan lightly each time.  Keep cooked pancakes warm.  This quantity makes about 6-8 pancakes, depending on size of pan.

 

Preheat oven to 200º C / 390F and grease a casserole dish with butter.

 

 

Wash the raisins and sprinkle with a bit of rum;  if desired, they can be chopped into small pieces.  Mix with the rest of the filling ingredients.

 

Spread the filling over the pancakes.  Roll up, then make a fold across and cut in half.  Place the pancake halves into the casserole with the cut end to the top.

 

 

Mix the cream, vanilla sugar, egg and sugar.  Pour evenly over the pancakes.  Place the casserole on the centre rack of the oven and bake for about 20 minutes.  Before serving dust the pancakes with powdered sugar.  

For a special touch, serve with ice-cold vanilla sauce.
A Pleasant Surprise:  Fresh Warm Cottage Cheese Pancakes