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Rolled and Filled Pancakes

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Rolled and Filled Pancakes
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
546
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie546 kcal(26 %)
Protein13.36 g(14 %)
Fat16.97 g(15 %)
Carbohydrates84.32 g(56 %)
Sugar added28.29 g(113 %)
Roughage1.69 g(6 %)
Vitamin A245.84 mg(30,730 %)
Vitamin D2.88 μg(14 %)
Vitamin E2.01 mg(17 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.61 mg(55 %)
Niacin4.24 mg(35 %)
Vitamin B₆0.13 mg(9 %)
Folate90.18 μg(30 %)
Pantothenic acid1.25 mg(21 %)
Biotin9.9 μg(22 %)
Vitamin B₁₂1.48 μg(49 %)
Vitamin C0.01 mg(0 %)
Potassium495.86 mg(12 %)
Calcium250.16 mg(25 %)
Magnesium26.5 mg(9 %)
Iron2.73 mg(18 %)
Iodine76.26 μg(38 %)
Zinc1.29 mg(16 %)
Saturated fatty acids8.5 g
Cholesterol236.81 mg
Author of this recipe:

Ingredients

for
4
For the batter
1 cup
½ teaspoon
1 tablespoon
1
egg (beaten)
1 cup
2 tablespoons
butter (for frying)
For the vanilla cream
2 cups
1
Vanilla pod (split lengthways)
½ cup
3
egg yolks (beaten)
3 teaspoons
cup
To serve
Preparation

Kitchen utensils

1 Small bowl, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Sieve, 1 Mortar, 1 canning jar oder Einweckglas, 1 Measuring cups, 1 Fork

Preparation steps

1.
Put the flour in a bowl, add the salt, sugar, egg and milk and beat to make a smooth batter. Set aside for 20 minutes.
2.
Meanwhile, make the vanilla cream. Heat the milk in a small pan with the vanilla pod and sugar. Add the egg yolks and stir over a very gentle heat until thickened. Do not boil.
3.
Mix the cornflour with a little water, stir into the vanilla cream, heat through for 2 minutes then stir in the raisins, remove the vanilla pod and set aside.
4.
Preheat the oven to 200°C (180° fan) 400F, gas 6.
5.
Heat a little of the butter in a frying pan and pour in about a teacup of the pancake batter. Tilt the pan to spread the mixture evenly and cook for about minute. Flip the pancake with a palette knife, cook for another minute or until golden brown then transfer to a plate.
6.
Repeat with the rest of the batter, adding more butter as needed, and stack the pancakes between sheets of greaseproof paper.
7.
Butter an ovenproof dish and pour in a little of the vanilla cream. Put 2 tablespoons of vanilla cream on each pancake, roll up and place in the dish. Pour the remaining vanilla cream around the sides.
8.
Bake for about 10 minutes or until the vanilla cream is bubbling, sprinkle with icing sugar and serve.