Ingredients ---For the pancakes 1 Egg 250ml Self Raising Flour 250ml Milk Pinch of Salt ---For the filling and topping Raspberries Blueberries 2 Tbsp of Triple Sec or Cassis Icing Sugar to dust Raspberry Coulis Squirty Cream Oil for frying

Method

Wash the fruit and drain on kitchen roll
Put the fruit in a bowl, add the Alcohol and gently stir to coat the fruit

In a jug whisk together the Egg, Milk and Salt
Add the flour, one spoonful at a time and continue whisking
Continue whisking until the mixture is a smooth cream
Cover and put the mixture in the fridge until ready to cook
Lightly oil a 30cm frying pan over a low heat
Pour in enough of the mixture to just cover the base of the pan
Ensure that the mixture is evenly spread
When the pancake has cooked on the bottom it will slide around the pan
Flip the pancake over and cook the other side
Cook the remaining pancakes and set aside until ready to assemble
Lay each pancake on a plate and put a row of the Fruit along one side
Fold the pancake ensuring that the Fruit is spread evenly along its length
Arrange the pancakes on the Dessert plate, dust with Icing Sugar
At the last moment top with Cream and Raspberry Coulis