美式煎饼配牛油酥饼

美式煎饼
糖½杯
鸡蛋5个
哥斯达黎加咖啡1杯
面粉2杯
椰丝2大匙

酱汁
糖5大匙
蛋黄4个
哥斯达黎加咖啡½杯
柠檬汁2小匙

牛油酥饼
面粉1½杯
冷牛油2条
冷水7大匙

装饰料
草莓2个，切块
糖粉1小匙

做法
1 准备美式煎饼：把鸡蛋和糖搅打至发白，加入放凉的哥斯达黎加咖啡拌匀，加入面粉翻拌均匀成浓稠度适当的面糊。
2 把面糊倒进平底煎锅，表面撒上椰丝，翻面后继续煎成金色。
3 准备酱汁：混合糖、柠檬汁和蛋黄，加入放凉后的哥斯达黎加咖啡，搅打成光滑的酱汁。
4 制作牛油酥饼：把冷牛油和冷水加入面粉中慢慢混合成粗粒状。
5 用保鲜膜包好，放进冰箱冷藏15-20分钟左右，取出擀平，放进烤箱用180°C烤约15-20分钟。
6 把美式煎饼和牛油酥饼放进盘中，缀以草莓和糖粉，搭配酱汁享用即可。

Huff and Puff a Pancake

Pancake
½ cup sugar
5 eggs
1 cup Costa Rica Coffee
2 cups flour
2 tbsp desiccated coconut

Sauce
5 tbsp sugar
4 egg yolks
½ cup Costa Rica Coffee
2 tsp lemon juice

Rough Pastry
1½ cup flour
2 sticks cold butter
7 tbsp cold water

Garnishing
2 strawberries, cut into pieces
1 tsp icing sugar

Method
1 To make pancake: Cream eggs and sugar. Pour cooled Costa Rica Coffee and stir well. Mix in flour to the right pancake consistency.
2 Drop pancake batter onto the pan, and sprinkle desiccated coconut on it. Then turn to the other side to cook until golden in colour.
3 To make sauce: Incorporate sugar, lemon juice and egg yolk. Pour cooled Costa Rica Coffee, whipped to a smooth sauce.
4 To make rough pastry: Mix cold butter and cold water to flour gradually to get to a rough consistence.
5 Wrap it up in cling wrap and chill it in the freezer for about 15-20mins. Take out and roll it out.Cook in oven at 180°C about 15-20mins.
6 Assemble pancake and rough pastry in a plate. Garnish with strawberries and icing sugar. Serve with sauce.

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TEXT 若昕 PHOTOS Nespresso