140 g soft wheat flour
250 ml milk
1 pinch of salt
40 g poppy seeds
Neutral vegetable oil for frying
(e.g. rapeseed or sunflower oil)
1 vanilla pod
20 g icing sugar
200 g chilled whipping cream (whipped cream)
250 g chilled mascarpone
1 tsp. freshly grated orange zest
120 g red grapes
4 scoops of vanilla
1 tbsp. chopped pistachios
1. Start by adding the flour, milk and salt to a large bowl and whisking until smooth. Next, stir in the eggs, fold in the poppy seeds and leave to rest for 15 minutes.
2. Add a little oil to a non-stick pan and evenly distribute. Pour a ladle of batter into the middle of the pan and tilt to spread it out into a thin wafer. Fry over a medium heat until golden brown, turn and cook on the other side as well. Plate up the pancake, keep warm and repeat the previous steps to make more pancakes until all the batter has been used up.
3. Now cut open the vanilla pod and use the tip of a knife to scrape out the seeds. Use a handheld mixer to beat the whipping cream, vanilla seeds and icing sugar until stiff. Stir together the whipped cream mixture, mascarpone and orange zest. Halve the grapes and fold into the cream saving a few for garnishing.
4. Fill the pancakes with grape cream and plate up. Use a scoop to create balls of ice cream, place on the pancakes and sprinkle with pistachios.