Roll of pancakes with custard
Prepare a delicate pancake roll with custard for your family. This dessert is sure to be appreciated by all those with a sweet tooth. The technology is very simple. You need to bake pancakes, cook custard and combine it all. By the way, if you do not have an oven, the recipe for this pancake roll is especially useful.
Products (for 8 servings)
For the pancakes:
Milk - 200 ml
Water - 200 ml
Flour - 180 gr (1,5 cup of 200 ml)
Eggs - 2 pcs.
Egg whites - 2 pcs.
Sugar - 20 gr
Vanilla sugar - 10 gr
Vegetable oil - 2 tbsp.
Salt - 0,5 tsp.
*
For the cream:
Milk - 400 ml
Egg yolks - 2 pcs.
Flour - 20 gr
Sugar - 50 gr
Butter - 50 gr
Ground turmeric - 0,5 tsp.
*
For serving (optional)
Powdered sugar - to taste
Fresh mint - a few leave
Prepare all the ingredients. Sift the flour. Use good quality butter. Milk is suitable for any fat content.
First prepare the pancakes. To do this, beat two eggs in a deep bowl. Add two egg whites. Set aside the egg yolks for the cream.
Add vanilla sugar and salt. Whisk with a whisk until smooth. You can also use a mixer.
Pour in the water and milk. Stir until smooth.
Stir in the flour. Stir to make sure there are no lumps.
Pour in fragrance free vegetable oil. Mix until a smooth dough with no lumps is formed.
Divide the dough into 2 portions. Add turmeric to one portion to make the pancakes more colorful. Mix well.
Heat a frying pan over medium heat. Brush with vegetable oil, if necessary, using a brush. Pour in a portion of the batter and spread it all over the bottom with quick motions. Fry the pancakes for about 1 minute on each side, until brown.
Fry all the pancakes and cool. I got 8 pancakes each.
While the pancakes are cooling, prepare the custard. To do this, add yolks and sugar to a heavy saucepan. Stir with a whisk or spatula until smooth.
Add flour to the yolk mixture.
Stir until smooth and lump free.
Pour in the milk. Stir well to make sure there are no lumps. You can also use a mixer. Turn a saucepan over medium heat and, stirring constantly with a whisk or spatula, heat until it thickens.
It took me about 4-6 minutes to thicken the mass. Remove from heat.
Add butter to the hot milk mixture. Stir with a spatula until it is completely melted.
Transfer the cream to a suitable container. Cover with clingfilm in contact with the surface. Cool the cream and send it to the fridge for 1-1.5 hours, or more. During this time the cream will stabilize and become more dense.
On a large board, lay out several layers of cling film. Place all the pancakes in two rows, overlapping one another, alternating yellow and white pancakes.
Brush the pancakes with custard.
Roll up into a roll, lifting the cling film. I roll up the long side, though you can roll up the short side as well. Put the pancake roll in the refrigerator for at least 1 hour, you can leave it overnight.
Carefully cut the roll into portions using a well-sharpened knife.
The pancake roll with custard is ready to serve.
If you wish, sprinkle the pancake roll with powdered sugar and decorate it with mint leaves. If there are fruits or berries, you can decorate them.
Have a nice tea party