For the crepes

• 500 ml milk (room temperature)
• 4 eggs (room temperature)
• 150 g to 170 g plain flour
• 1 pinch of salt
• 1 dash of neutral vegetable oil
• 1 dash of STROH 40, 60 or 80 (according to taste)

For the vanilla cream

• 500 ml rum pot liquid
• juice of 2 organic lemons
• grated lemon peel from 2 organic lemons
• 2 tsp pudding powder
• 6 tbsp milk

To Serve

• rum pot fruits
• icing sugar

For the pancakes

• For the pancakes, mix milk, eggs, 150 g flour, salt, oil and STROH with a whisk until smooth and without lumps. If the mixture is too liquid, add some more flour.
• Heat a non-stick frying pan on high heat.
• Reduce heat and spread a small knob of butter in the pan.
• Place a ladle of pancake mixture in the center and spread evenly in the pan in a circular motion.
• Fry the pancake on one side until golden brown. Then turn over and let the second side become golden brown as well.
• Repeat this process until the mixture is used up.

For the vanilla cream

• Bring the rum pot liquid to a boil with lemon juice and lemon zest.
• In a separate bowl, whisk together vanilla pudding powder and milk until smooth.
• Stir this mixture into the boiling Rumtopf liquid and cook briefly.*
• Remove from heat and let it steep.

*At this point, you can also add 15-20 tablespoons of Rumtopf fruits into the vanilla cream.

To serve:

• Fill the pancakes with the vanilla cream and garnish with Rumtopf fruits.
• Serve sprinkled with powdered sugar.