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Pancakes with vanilla cream

Pancakes with vanilla cream

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Mix eggs with a pinch of salt until they double in volume. Then add the sugar and vanilla and mix.

Add the flour and mix until they are no longer lumpy. Add mineral water until the dough gets the desired consistency.

Grease a pan with very little. Put on the fire and pour the dough into the pan. Rotate the pan so that the dough covers the entire surface.

Bake the pancake on both sides. Do the same until all the pancakes are cooked.


Mix the sugar and starch.

Mix eggs with a pinch of salt and then add the mixture of sugar and starch. Mix well so that it does not remain lumpy.

Put the milk on the fire to heat. When it is hot, add it over the eggs in a thin thread, stirring vigorously.

Put the composition back in the pot where the milk was and put it on the fire until it thickens. We mix continuously.

Let it cool and when the cream is still warm, add the soft butter and mix until smooth. Let it cool.

Add vanilla in cold cream and mix

Fill the pancakes with cream and serve.

A goodness!

Homemade tender cones with vanilla cream

Mix with your hands until you get a sandy dough.
Add 125 grams of cream.

Knead vigorously for about 4-5 minutes.

You will get an elastic and non-sticky dough. Make a ball of dough, put food foil over it and put it in the fridge for 30 minutes.

In a large bowl, mix 200 g sugar with 60 g starch.

Then add 2 egg yolks and 500 ml of milk.

Stir again until smooth.
Pour the composition into a saucepan and cook over low heat.

Stir constantly with a silicone spatula or a whisk, being careful not to stick to the bottom of the pan. When the cream has set, turn off the heat and add the vanilla essence. Stir until incorporated.

Transfer the cream to a bowl and cover with cling film (to prevent crusting) and allow to cool. Refrigerate for 2-3 hours (ideally refrigerated overnight).

Cut from paper 14-15 square shapes of 13 & # 21513 cm.

Form a cone from each square of the sheet.

Bend the edges of the cone slightly inwards to make it firmer.

Wrap each cone tightly in aluminum foil so you can use them in the oven.

Take the dough out of the fridge, line the work table with flour and use a baking sheet to spread a rectangular sheet 2 mm thick.

Cut strips of about 2 cm.

Take each strip of dough and starting from the top of the cone shape, roll the dough in a spiral along the shape.

Place the cones in an oven tray lined with baking paper.

Put the tray in the preheated oven at 180 degrees for 20-22 minutes, until nicely browned. Remove the pan from the oven and allow the cones to cool.

Remove the vanilla cream from the fridge and mix a little with the mixer until it becomes creamy again.

Then add the cold butter from the fridge and mix again until smooth.

Put the cream in a star-shaped or normal pos. Fill the cones with cream.

Prepare in a small pistachio bowl finely chopped with a knife. Sprinkle pistachios on each cone to cover the cream.

The cones are kept cold in the refrigerator.

How to prepare rolls or cones with vanilla cream or whipped cream

I spread the dough sheet in a rectangular shape of approx. 40 x 30 cm. I adjusted its edges to be straight. With a pizza roll I cut long strips of approx. 3 cm. There are 10 dough ribbons, 3 cm wide and about 40 cm long.

Here are my metal cones.

Sweet cheese pancake pudding recipe

For this recipe I used the classic pancake recipe. The one with eggs, milk and mineral water. And after we got tired of pancakes filled with jam or nutella, we prepared some with cheese and raisins in the oven.

They were very tasty and were repeated.

If you haven't tried them yet, follow the recipe below.

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  1. Faezshura

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  2. Bothain

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