Preparation time: 10 minutes, plus standing
Cooking time: 10 minutes
Sift the flour into a bowl and make a
well in the center. Stir in the sugar, eggs, olive oil and rum. Mix
well, drawing in the flour from the sides, until the mixture is smooth.
Gradually add the milk, a little at E a
time, beating well between each addition. The batter should be smooth
and the consistency of single cream. Add a little more milk if
necessary and then leave to stand for 1 hour.
Brush a small omelet pan with a little
oil and heat thoroughly. Pour in sufficient batter to cover the base of
the pan thinly, tilting the pan until evenly covered. Cook until the
underside of the batter is set and golden brown, and then flip the
pancake over and cook the other side. Remove and keep warm. Cook the
remaining pancakes in the same way.
To make the filling, whip the cream until
thick and gently stir in the rum and sugar. Spread the warm pancakes
with the filling and roll up or fold over. Sprinkle with grated
chocolate and serve immediately.