in Dessert Recipes

Pancakes with berry and mascarpone filling à la Didi

updated

Spread the love

Ingredients for 6 servings:

  • 250 g mascarpone
  • 1 lemon(s)
  • 1 tsp Bourbon vanilla powder from the mill
  • 30 g sugar
  • 125 g raspberries
  • 125 g blueberries
  • 1 m.-sized egg(s)
  • 2 tbsp sugar
  • 50 g almond flakes
  • 3 pancakes (hazelnut pancakes à la Didi. See note)

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Thoroughly press half of the berries through a sieve, leaving the other half whole. Squeeze the lemon, mix 30g of sugar with the ground vanilla. Add everything to the mascarpone and whisk thoroughly. Toast the sliced ​​almonds in a dry pan. Whisk 2 tablespoons of sugar with the egg. Brush the edges of the pancakes with this mixture. Spread the mascarpone cream evenly over the pancakes. Then carefully roll them up, taking care not to press too hard. Brush the sugar mixture over the tops of the pancake rolls and top with the toasted almonds. Place the pancake rolls in the refrigerator for at least 3 hours. Cut each pancake into 4 pieces. Serve. Note: https://www.chefkoch.de/rezepte/3926181600095236/Haselnuss-Pfannkuchen-a-la-Didi.html

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cold lime fruit tea

Spelt chia rolls