John Myers
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Pancakes in Wine Chateau
The perfect pancakes in wine chateau recipe with a picture and simple step-by-step instructions.
For the dough:
- 2,5 tbsp Liquid butter
- 125 g Flour
- Salt
- 1,5 tbsp Sugar
- 200 ml Milk
- 125 ml Water
- 3 Pc. Eggs
- 60 g Clarified butter
For the filling:
- 150 g Ground walnut kernels
- 1 packet Vanilla sugar
- 2,5 tbsp Rum
For the sauce:
- 1,5 packet Vanilla flavored sauce powder
- 125 g Sugar
- 3 Pc. Eggs
- 3 Pc. Egg yolk
- 625 ml Pinot Gris
- 2,5 tbsp Lemon juice
- For the dough, put the butter with the flour, a pinch of salt and the sugar in a bowl. Pour in the milk and water, mix in the eggs and whisk everything into a smooth batter. Let the dough soak for 30 minutes.
- Roast the ground walnuts for the filling in a pan without fat. Add milk and vanilla sugar. Bring everything to the boil and reduce to a thick consistency for approx. 4 minutes, stirring constantly, season with rum.
- Mix the dough well again.
- Brush a pan with a little clarified butter and heat. Add a little dough each time. Swing the pan slowly so that the base is evenly covered with a thin layer of batter.
- As soon as the top is dry, turn the pancake and finish baking (golden yellow).
- To serve, coat the pancakes with the nut filling and roll up. Arrange on plates, dust with powdered sugar and sprinkle with chopped nuts and serve.
Wine foam sauce:
- Put everything in a small saucepan, beat well, whisk in a water bath or on the hotplate with a whisk until a thick boiling bubble rises (never let it boil). Heating time about 20 minutes.
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