Filled Pancake with Plum Sauce
- For the filling
- 250 grams Ricotta cheese
- 4 tablespoons Yogurt (0.1% fat)
- 1 packet Vanilla sugar
- 2 teaspoons honey
- 1 generous pinch grated Lemon peel
- 1 tablespoon whale or Hazelnuts
For the plum sauce: Rinse, halve, and pit the plums. Place the plums in a saucepan. Add the sugar, cinnamon, and 2 tablespoons of water to a boil. Cover the pot and let simmer for 5 minutes. Puree with a blender.
For the pancakes: Whisk together the flour, eggs, milk, and salt. Heat a pan, add a little oil and bake off 2 thin pancakes. Keep warm in the oven.
For the filling: Whisk together ricotta, yogurt vanilla, honey, and lemon zest until smooth.
Arrange the warm pancakes on a plate and fill with the ricotta filling. Serve with plum sauce and sprinkled with nuts.