Two desserts in one!
1 pre-bought crème caramel dessert (160g), plus
smaller pieces for serving
100g hot cake mix
2 tsp mirin
Push the pre-bought crème caramel through a sieve to form a paste-like consistency.
Mix the paste with the hot cake mix and the mirin.
Heat some oil in a pan and fry 2 small pancakes.
When cooked and slightly cooled, sandwich some whipped cream, caramel sauce and another crème caramel piece between the two pancakes to serve.