Stuffed and rolled french pancakes recipe

Stuffed and Rolled French Pancakes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for stuffed and rolled French pancakes is a delightful twist on the classic crepe. The thin and delicate pancakes are filled with a delicious combination of ingredients, then rolled up into a neat package. Whether you prefer a savory or sweet filling, these stuffed French pancakes are sure to impress. From breakfast to dessert, this versatile recipe can be enjoyed any time of day.

Keywords: French pancakes, stuffed, rolled, crepes, versatile.

stuffed and rolled french pancakes recipe details

Stuffed and rolled french pancakes recipe, recipe Rating: 4.7
Number of votes:120

Ingredients:

2 eggs, beaten

1 cup milk

1/2 teaspoon salt

1/2 teaspoon baking powder

1-1/2 cups all-purpose flour

1/4 teaspoon pure vanilla extract

Instructions:

French Pancakes are internationally famous, especially stuffed.

Put all ingredients in a bowl. Stir until smooth. Cover and let stand at least 1/2 hour. The batter should be thin; if the batter is too thick, stir in a little more milk.

Using a 1/3-cup measure, pour two pancakes on a grill heated and kept at 350 degrees. The grill should be slightly greased and wiped with a piece of clean paper towel. Cook 30 seconds on each side; remove and place on a cutting board and fill and roll.

Filling is prepared ahead of time.

Peel, core, and cube six apples, preferably Macintosh. Sprinkle with two Tablespoons of sugar and cinnamon mixture. Bake in a covered casserole for 20 minutes at 375 degrees (the filing must be hot when you roll it into the pancakes). Use 1 heaping Tablespoon of filling per pancake and roll.

These pancakes may be served with the following sauces:

The Vineyard Beach Plum Sauce(Especially on Cape Cod) Wash and cut 6 plums into pieces and place in heavy pot. Use the pit, too. Add 1 cup water and 1 cup sugar and cook over medium fire for 30 minutes or until plums are well cooked. Dissolve 1 teaspoon cornstarch in 4 teaspoons of cold water and add to plum mixture; let cook 15 more minutes over low heat, then place plum contents into fine sieve and mash thoroughly.

Fresh Peach SauceWash and peel 4 large peaches. Remove peach from core; put peeling and core in heavy saucepan with 2/3 cups water and 1-1/2 cups sugar. Cook for 15 minutes and follow above directions for plum sauce. Once you have put contents through the sieve, slice and add the peaches and one drop almond extract.