- 1 free-range egg
- 2 free-range egg yolks
- 100g/3½oz plain flour
- 150ml/5Âźfl oz milk
- small handful dried lavender leaves, crushed
- 30g/1oz butter
- 250g/9oz mascarpone
- 55g/2oz soft brown sugar
- 55g/2oz shortbread biscuits, crushed
- 55g/2oz fresh blueberries
- Whisk the eggs, egg-yolk and the plain flour together in a mixing bowl.
- Add the milk and whisk to form a loose batter.
- Season with the crushed lavender leaves.
- Melt half the butter in a large non-stick frying pan over a medium heat.
- Spoon in enough batter to coat the base of the pan in a thin layer.
- Turn the pancake over when the base is golden-brown. When both sides are browned, remover the pancake from the frying pan and transfer to a warm plate.
- Repeat until all the batter has been used.
- For the filling, mix all the filling ingredients together in a mixing bowl.
- Spoon the mixture into the centre of the cooled pancakes and roll up. Serve at once.