Name: Dessert Pancakes with Custard and Berries
Yield: Makes 8 servings
Ingredients: 1 lemon; 2 cups whole milk, divided; 2/3 cup sugar; 1 cinnamon stick, broken in half; 1/3 cup cornstarch; 2 large egg yolks; 3 large eggs; 1 3/4 cups whole milk; 2 1/2 tablespoons Pernod or ouzo; 1/2 teaspoon (scant) salt; 1 cup all purpose flour; Olive oil (for brushing); Whipped cream; Fresh raspberries (for garnish)

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Dessert Pancakes with Custard and BerriesPatricia Heal

These thin, anise-flavored pancakes are similar to French crepes.

Test-kitchen tip:

Pressing plastic wrap directly onto the surface of the custard prevents a skin from forming as the mixture cools in the refrigerator.

Recipe notes

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