Ingredients:
10 people:
Pancake wrap:
200 g wheat flour (approx. 1 3⁄4 dl)
2 dl milk
4 eggs
2 dl beer
2 tbsp finely grated orange peel (unsprayed)
30 g butter - melted
1 tsp coarse salt
50 g butter - for frying
Filling:
- Strawberry jam
- 500 gr Mascarpone
½ l whipping cream
1 organic lemon - only the finely grated zest is used
½ vanilla pod
1 tbsp icing sugar
- 100 gr almonds
100 gr dark chocolate
Almonds and chocolate are coarsely chopped.
- 2 bk strawberries
Procedure:
Pancake wrap:
Whisk together flour and milk until smooth. Add eggs, beer, orange zest, melted butter and salt. Beat the pancake batter well and refrigerate, covered, for about 15 minutes. Heat a pan well and add a little butter to the pan. Pour about ½ dl of batter into the hot pan. Bake the pancake over a moderate to high heat for about 1 minute. on each side. Bake 16 pancakes in total and leave to cool on a baking tray.
Cream filling:
The vanilla is created from the stick. Put the vanilla in a mixing bowl with the other ingredients and whip to a fine cream.
Almonds and chocolate are coarsely chopped.
Rinse and quarter the strawberries.
Spread the jam in a thin layer on the cooled pancakes and spread the filling on top. They are folded like a wrap. If necessary, you can wrap some baking paper around it with a string to hold it in place.
Ingredients
Directions
Pancake wrap:
Whisk together flour and milk until smooth. Add eggs, beer, orange zest, melted butter and salt. Beat the pancake batter well and refrigerate, covered, for about 15 minutes. Heat a pan well and add a little butter to the pan. Pour about ½ dl of batter into the hot pan. Bake the pancake over a moderate to high heat for about 1 minute. on each side. Bake 16 pancakes in total and leave to cool on a baking tray.
Cream filling:
The vanilla is created from the stick. Put the vanilla in a mixing bowl with the other ingredients and whip to a fine cream.
Almonds and chocolate are coarsely chopped.
Rinse and quarter the strawberries.
Spread the jam in a thin layer on the cooled pancakes and spread the filling on top. They are folded like a wrap. If necessary, you can wrap some baking paper around it with a string to hold it in place.
