Stuffed almond pancakes

Ingredients for 2 servings:

• 2 eggs, separated
• 50 g spelt flour type 630
• 50 g almonds, ground
• 50 g raw cane sugar
• 1 pinch of salt
• 100 ml cream
• 50 ml water
• Coconut oil for frying
• 200 g natural yogurt, set
• 100 ml cream
• 1 pack of cream pudding powder
• 50 g sugar
• 1 tsp vanilla paste
• 50 g amarena cherries
• some syrup from the cherries
• some butter
• 1 egg(s)
• 50 ml cream
• 1 tsp sugar
• powdered sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

For the pancakes, beat the egg whites until stiff peaks form. Mix together the egg yolks, spelt flour, sugar, salt, and cream. Fold in the egg whites and thin with a little water to form a slightly runny batter. Heat the coconut oil in a pan and use the batter to make three pancakes. For the filling, mix the yogurt with the cream, sugar, and cream pudding mix until smooth. Bring to the boil to form a thick pudding, then let it cool. Quarter the amaretto cherries and add to the pudding with a little of the cherry syrup. This should make a spreadable filling. Divide the filling between the pancakes and spread evenly. Roll up the pancakes and place them in a buttered baking dish. Whisk the egg with the cream and sugar and pour over the pancakes. Bake in a preheated oven at 185°C (top/bottom heat) for about 25 minutes, then sprinkle with powdered sugar.