Whole-wheat pancakes with almond filling

Method

• To make the pancakes: sift the flours and salt together. Add the bran left behind in sieve.
• Whisk the eggs, milk, oil, water and brandy together. Add to the dry ingredients and beat until the batter is smooth, thick and lump-free. Leave the batter to stand for about one hour. If the batter is too thick, add more milk.
• Lightly oil and heat a heavy-based frying pan, about 18cm in diameter. Pour enough batter into the pan to cover the base. Fry until golden brown on both sides.
• To make the almond filling: heat the milk and butter in a medium, heavy-based saucepan. Add some of the heated milk to the flour and then add to the saucepan.
• Beat the egg yolks and sugar together. Add some of the heated milk, mix well and then add to the saucepan. Boil until it starts to thicken, stirring continuously. Remove from the heat, add essences and almonds and mix well. Set aside to cool slightly.
• Beat the egg whites until soft and fold lightly into the custard mixture.
• Fill the pancakes with almond filling, roll up and serve with fresh fruit or a fruit sauce of choice.