Recipe with FRUCHTSTOFF

Pancake Rolls with Raspberry

Thin pancakes, spread with FRUCHTSTOFF Raspberry and rolled up, come together quickly and are loved by young and old alike. The jam and preserve with 67% fruit and 10% honey provides the fruity filling.

⏱ Preparation 15 min · Resting/chilling time 15 min · Cooking/baking time 20 min · Total 50 min · 4 servings (8 pancakes)

Ingredients

• 250 g wheat flour (Type 405)
• 500 ml milk
• 3 eggs (medium)
• 1 tbsp sugar
• 1 pinch of salt
• Butter or oil for frying
• approx. 8 tbsp FRUCHTSTOFF Raspberry (about 160 g)
• Icing sugar for dusting

Method

1. Mix the flour, sugar and salt in a bowl. Add the milk and eggs and whisk into a smooth, runny batter.
2. Leave the batter to rest for 15 minutes.
3. Heat a little butter in a non-stick frying pan. Add a small ladleful of batter and swirl the pan to spread it thinly.
4. Cook the pancake over medium heat for 1 to 2 minutes, flip and cook for a further minute on the other side. Repeat with the remaining batter.
5. Stir FRUCHTSTOFF Raspberry until smooth and spread a thin layer over the still-warm pancakes.
6. Roll the pancakes up tightly, cut diagonally in half and serve dusted with icing sugar.

Tip: Keep the finished pancakes warm on a plate in the oven at 80 °C until all are cooked.

Fruit spread used: View FRUCHTSTOFF Raspberry in the shop →

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