Cream Pancake with Strawberry-Coconut Compote

For the cream pancake with strawberry-coconut compote, first prepare the compote. Wash the strawberries, put 2 aside for the garnish. Clean the others and cut them into quarters. Boil water with sugar, add 250 g of strawberries and boil slightly until the liquid thickens. Add the lemon juice, remove from the heat.

Puree the thickened strawberries with a hand blender. Add the remaining strawberries and season with the coconut liqueur.

For the cream pancake, preheat the oven to about 200 degrees. Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Stir cream with yolks and vanilla sugar until smooth. Fold in the snow and flour.

Heat the butter in an oven-proof pan, pour in the Schmarren and allow to bake briefly. Then bake in a hot oven for about 10 minutes until golden brown. Then break up the Schmarren on the hot stove top, move it a bit to the side and let 1 tablespoon of sugar caramelize. Mix with the Schmarren and let it bake again briefly.

Serve the strawberry-coconut compote with the creamed pancake and garnish with coconut chips, strawberries and mint.

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