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Sweet Pancake Rolls

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Sweet Pancake Rolls
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easy
Difficulty
40 min.
Preparation
 • Ready in 1 hr 10 min.
Ready in
Ingredients
Preparation

Ingredients

for 4 servings
For the pancakes
¾ cup
1 cup
2
3 tablespoons
2 tablespoons
clarified butter (for frying)
For the filling
2 ⅔ cups
4 tablespoons
2 tablespoons
2
To garnish
2 sprigs
cup
cup
1 packet
1 teaspoon
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Preparation steps

Step 1/6
For the pancake mixture, mix the flour, milk, eggs, sugar and a pinch of salt to a smooth batter and leave to stand for 30 minutes.
Step 2/6
Cook 8 pancakes one after the other in a nonstick pan, adding a little clarified butter in between each one. Pile the cooked pancakes on top of each other and leave to cool.
Step 3/6
Wash and hull the strawberries. Slice 100 g of the strawberries for the garnish and puree the rest with the lemon juice, icing sugar and 2 lemon balm leaves. Taste and add more icing sugar or lemon juice as necessary.
Step 4/6
Whip the cream stiffly with the sugar and cream stabiliser and spoon into a piping bag with a star nozzle.
Step 5/6
Wash the lemon balm and shake dry. Lay the pancakes out side by side, fill with strawberry puree and roll up.
Step 6/6
Place two pancakes on each plate and serve garnished with cream rosettes, sliced strawberries and lemon balm leaves.

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