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Rolled and filled pancakes
(0 votes)
Difficulty:
moderate
Preparation:
1 hr
Preparation
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Ingredients
for
4
- For the batter
- 1 cup all-purpose flour (sifted)
- ½ tsp salt
- 1 Tbsp sugar
- 1 egg (beaten)
- 1 cup milk
- 2 Tbsps butter (for frying)
- For the vanilla cream
- 2 cups milk
- 1 Vanilla bean (split lengthways)
- ½ cup sugar
- 3 egg yolks (beaten)
- 3 tsps Corn starch
- ⅔ cup raisins
- To serve
- powdered sugar
Preparation
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.
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