Chinese sweet pancakes with date filling

Ingredients for 4 servings:

• 250 g date(s), dried
• 20 g butter
• 1 tbsp, heaped brown sugar, fine grain
• 1 tsp orange zest (fresh organic orange)
• 3 tbsp orange juice, freshly squeezed
• 125 g wheat flour
• 1 egg(s)
• 250 ml milk
• 2 tbsp sweet cream
• 60 ml peanut oil
• Salt
• powdered sugar
• Honey

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian

For the filling, place the dates in a small saucepan and cover with water; the water should be about 1 cm above the dates. Bring the water to a boil, then cover and simmer the dates over low heat for about 30 minutes. Then strain the pancakes through a sieve. Pit the cooled dates and place them in a bowl. Add the brown sugar, orange juice, and orange zest to the dates and knead everything with a fork until the paste is as smooth as possible. Mix the flour, salt, egg, cream, and milk with a mixer until you have a smooth pancake batter. Heat a little peanut oil in a pan and fry the pancakes. Then place the filling in a line down the center of each pancake and roll up the pancakes. Briefly brown the rolled pancakes again in a pan with hot peanut oil. Serve on plates and drizzle with honey and powdered sugar on top or on the sides. Serve with whipped cream, vanilla ice cream, or fresh fruit, if desired.