For the cream pancakes, whisk eggs with salt, vanilla sugar and lemon zest until smooth. Mix in enough sifted flour to make a very tough dough.
Stir in cream, yogurt and milk and let dough rest for ½ hour. Meanwhile, cut peeled mango and peeled kiwi into pleasing pieces, marinate with Cointreau and sugar as needed.
Mix apricot jam and rum until hot. Heat THEA in a suitable pan and bake thin pancakes one by one. Fill with jam and the fruit, fold into a triangle and serve the cream pancakes immediately.
Preparation Tip:
The cream pancakes taste especially good if you use seasonal fruits according to the time of year.
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