For the poppy seed pancakes, mix flour, milk, mineral water, egg, salt, honey, poppy seeds and nutmeg with the snow pea to a smooth pancake dough and let it swell for 30 minutes.
Whip the cream until stiff, add the vanilla sugar and fold in the powidlmus. Melt butter in a pan and fry poppy seed pancakes in batches on both sides until golden brown.
Spread with the powidl filling, roll up, drizzle with chocolate sauce and serve sprinkled with powdered sugar.
Preparation Tip:
The poppy seed pancakes are especially delicious when sprinkled with chopped walnuts.
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