For the pancakes, mix milk with eggs, salt and the two types of flour, stir well and then leave to swell for at least 30 minutes. Heat one or two pans on the stove and add about 1/2 tsp of oil to each pan.
Then pour a ladleful of batter into each pan, rotate the pan to distribute the batter, and bake the pancake for about two or three minutes on each side until browned.
Stack the finished pancakes and at the table spread with jam, roll up, sprinkle and garnish with whipped cream.
Preparation Tip:
Attention, do not use too much oil, otherwise the turning of the pancakes will not work. The quantity gives about 12 pieces.
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