Grilling time2 min.
- Clean and wash the berries, depending on their size cut the strawberries in halves or quarters. Mix all the berries together, finely puree one third with 3 tbsp. of sugar and sieve. Set the remaining berry mix aside. Slice the Mozzarella cheese and cut it in halves.
- Break the eggs for the dough. Mix the yolks with milk, vanilla pods and flour until smooth. Whisk the egg whites with sugar until firm and fold in.
- Heat up the STAUB crêpe pan and grease with some clarified butter. Add about a quarter of the dough to the pan and distribute equally with a damp distributor. Bake the crêpe for about 1 minute and turn using a spatula, remove pan from stovetop.
- Pre-heat the oven grill. Spread some berry puree on the pancake and cover with Mozzarella pieces. Spread a part of the berry mix you set aside and generously sprinkle with brown sugar. Slide pan under the hot grill and gratinate for about 2 minutes.
1.5 lb fresh mixed berries (e.g. strawberries, blackberries, raspberries, blueberries, currants, etc.)
1/2 cup sugar in total
1 cup Mozzarella cheese
1/2 cup milk
Pulp of 1 vanilla pod
1/2 cup flour
Approx. 2 tbsp. clarified butter for baking
Approx. 3 tbsp. brown sugar for sprinkling
1/4 cup Pine nuts
1/2 Lime juiced
1 tsp. Powdered sugar