Pancake Rolls with Pistachio Filling
- For the pancakes
- 2 eggs
- 1 pinch salt
- 40 grams melted butter
- 40 grams sugar
- 100 grams Pastry flour
- 150 milliliters milk
For the filling, toast pistachios in a pan. Stir and deglaze with cream. Cover and cool for about 1 hour and then pour through a sieve. Place cream in refrigerator for at least 2 hours.
Mix butter and sugar until light and fluffy. Add eggs and salt. Stir in flour and pour in milk. Mix well. Using a waffle iron, make 8 thin pancakes. As pancakes are removed, roll up and cool.
Beat pistachio cream with powdered sugar until stiff. Place in a pastry bag and fill pancakes. Sprinkle with hazelnuts and pistachios. Dust with powdered sugar to serve.