Ingredients

Steps

• Whisk eggs, egg yolks, and flour together in a bowl.
• Add the milk and whisk into a loose batter.
• Season the batter with the crushed lavender leaves.
• Melt 15g of butter in a large non-stick frying pan over medium heat.
• Pour enough batter to coat the pan base in a thin layer.
• Flip the pancake when golden-brown and cook the other side.
• Repeat the process until all the batter is used.
• Mix mascarpone, sugar, biscuits, and blueberries in a bowl.
• Spoon filling into cooled pancakes, roll up, and serve immediately.