Pancakes with Cherries and Roasted Almonds
Pancakes are very popular in French cuisine which has countless types of crepes. It is a very versatile dish, because depending on the filling it can make a delicious breakfast, lunch, dinner and even dessert. Our recipe is sweet and filling, so it’s up to you to decide at what time of day and for which meal you want to eat it.
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| PANCAKES | 8 pancakes | 16 pancakes |
| – wheat flour | 100 g | 200 g |
| – milk 2% | 200 ml | 400 ml |
| – egg | 2 L | 3 L |
| – butter | 50 g | 70 g |
| FILLING | ||
| – cottage cheese | 250 g | 500 g |
| – cane sugar | 5 tbsp (flat) | 10 tbsp (flat) |
| – vanilla sugar (with real vanilla) | 1 sachet | 1 sachet |
| TOPPING | ||
| – cherries | 100 g | 200 g |
| – almond flakes | 25 g | 50 g |
| – cream 18% | 50 g | 100 g |
You will need
salt, sugar to taste, water, deep plate, bowl, eggbeater or whisk, frying pan, ladle, silicone or wooden spatula, pot.
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 800.5 kJ | 3850 kJ |
| Energy | 190.7 kcal | 917.5 kcal |
| Fat | 9.7 g | 46.7 g |
| of which saturates | 4.8 g | 23.3 g |
| Carbohydrate | 19. g | 95.7 g |
| of which sugars | 11.7 g | 56.5 g |
| Added Sugar | 7.5 g | 36.2 g |
| Protein | 6.3 g | 30.1 g |
| Salt | 0.2 g | 1.2 g |
Recipe
1.
Prepare the dough for pancakes. Pour the flour into a large bowl, add milk, eggs, 1/4 tsp salt, 1/4 tsp sugar and mix thoroughly to make the dough smooth (you can use a blender, eggbeater or fork). Remove 10g (20g) of butter and melt the remaining quantity in a frying pan, add it to the dough and mix thoroughly. Then add 1 tbsp (2 tbsp) of water to the dough and mix again.
2.
Pour the dough with a ladle into the butter pan, form thin pancakes and when the dough is thick (1.5-2 minutes), turn the pancakes over with a silicone or wooden spatula.
Experienced cooks can flip the pancakes over by tossing them in the pan. When you have fried all your pancakes, start with the filling and the topping.
3.
Put the white cheese in a deep plate, add 3 tbsp (6 tbsp) of cane sugar and all the vanilla sugar. Mix thoroughly. This will be your cheese filling.
4.
Prepare the cherries and almond flakes. Roast the almond flakes in a dry frying pan over medium heat for 2-3 minutes, shaking it occasionally. Put the cherries in a saucepan, add the remaining cane sugar and heat over medium heat for 5-7 minutes, until they completely release the excess water and thicken.
5.
Add the cheese filling on the pancakes and roll them, then add 10g (20g) of butter to a pan and fry them until golden brown.
6.
Line the golden pancakes on large flat plates, drizzle with a tablespoon of cream, pour over the warm cherry sauce and sprinkle with toasted almond flakes.
Voila, enjoy!
