For the cream puff, butter the baking sheet and dust with flour.
Roll out the dough to a thickness of 5 mm and cover the baking tray with it. Prick it several times with a fork.
Mix the cream well with the coriander, eggs, salt and aniseed and empty it over the dough.
Bake the cream pancake at 180 degrees in the oven for about 25 minutes.
Preparation Tip:
The cream puff can be served as a snack with a mixed leaf salad or spread with bee honey and served as a dessert.
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