Pancakes with hazelnut cream

Name: Pancakes with hazelnut cream - Albertina B.
Ingredients: 2 eggs; 350 g flour; 450 ml sparkling water; 200 ml milk; 150 g sugar; rum essence; vanilla essence; hazelnut cream; a pinch of baking soda

Dessert - Pancakes with hazelnut cream by Albertina B. - Recipia

Pancakes with hazelnut cream are prepared from a simple batter, with eggs, milk, and mineral water. The batter needs to rest for 30 minutes before baking, so it's good to keep this time in mind. Once the pancakes are made, they are filled with hazelnut cream and served immediately. Quick info Preparation time: approximately 30 minutes for the batter to rest, plus the time needed to mix the ingredients Cooking time: not specified exactly; depends on the number of pancakes and how quickly they cook in the pan Total time: cannot be determined exactly from the available information Servings: number not specified Difficulty: easy Recipe type: dessert, sweet snack Ingredients 2 eggs 350 g flour 450 ml mineral water 200 ml milk 150 g sugar Rum essence, to taste Vanilla essence, to taste A pinch of baking soda A little oil, for greasing the pan Hazelnut cream, for filling Preparation method 1. Place the eggs and sugar in a large bowl. Mix well with a mixer until the mixture becomes homogeneous. 2. Add the rum essence, vanilla essence, and baking soda. Then pour in the milk and mineral water, continuing to mix. 3. Gradually incorporate the flour. Adding it in stages helps achieve a smooth batter without large lumps. 4. After all the ingredients are mixed, let the batter rest for 30 minutes. 5. Heat the pancake pan and grease it with a little oil. You don't need much oil, just a thin film on the surface of the pan. 6. Take a ladle of batter and pour it into the pan. Move the pan so that the batter spreads across the entire surface. 7. Leave the pancake on the heat until it browns on the first side. When it can be easily flipped, turn it over and let it cook on the other side until done. 8. Continue in the same way until you finish the batter. If necessary, grease the pan again with a little oil. 9. Fill the pancakes with hazelnut cream, roll them up or fold them, and serve immediately. Why I make the recipe often It is a simple recipe, with common ingredients and an easy-to-follow preparation method. The pancakes can be made in one batch, and the hazelnut cream quickly turns them into a ready-to-serve dessert. The batter is prepared without complicated steps, and the 30 minutes of rest can be used to prepare the pan and the filling cream. Tips and variations Tips Let the batter rest for the full 30 minutes indicated in the recipe. During this time, the flour hydrates, and the mixture becomes more suitable for spreading in the pan. Add the flour gradually, not all at once. Mix well after each batch, especially before continuing with the next amount. The pan must be heated before the first pancake. If the surface is not hot enough, the batter may spread more slowly, and the pancake may remain soft. Use only a little oil for greasing. A thick layer can make the pancakes oily and make flipping them difficult. The amount of rum and vanilla essence is not specified in the basic recipe, so you can add them to taste, without overpowering the flavor of the hazelnut cream. Substitutions The recipe uses both milk and mineral water, and both are part of the original composition. For the closest result, keep these ingredients and the indicated quantities. Hazelnut cream is used at the end for filling. The amount is not specified, as it depends on how generous you want the filling to be and the number of pancakes made. No substitution is indicated for baking soda. Use a pinch, as stated in the original recipe. Variations You can change the way you serve the pancakes: rolled, folded in half, or in quarters. The taste remains the same, but the folding method makes a difference when serving. If you prefer less sweet pancakes, note that the batter already contains 150 g of sugar, and the hazelnut cream adds sweetness as well. However, the amount of sugar in the batter is part of the basic recipe and should not be modified if you want to follow it exactly. Serving ideas Pancakes are served immediately after being filled with hazelnut cream. They can be stacked on top of each other or served individually, depending on preference. The cream is spread on the still-warm pancake, then it is rolled or folded. Frequently asked questions How long should the batter rest before baking? The batter should be left to rest for 30 minutes. This is the only waiting time mentioned in the recipe. Can I add all the flour at once? It is recommended to incorporate the flour gradually, as indicated in the recipe. This way, the batter mixes more easily and forms fewer lumps. How much hazelnut cream is used for each pancake? The recipe does not specify an exact amount. Put enough cream so you can roll or fold the pancake without the filling spilling out. Why is the pan greased with a little oil? The oil prevents the batter from sticking and helps brown the pancake. A small amount spread on the surface of the pan is sufficient. When do I flip the pancake? The pancake is flipped after the first side is browned and the batter has set enough to be lifted and turned. Then it cooks on the other side until done. Nutritional values The values below are estimates and refer to the entire batter, without the hazelnut cream. The amount of cream is not specified, and the number of pancakes made is not mentioned, so the value for a serving cannot be calculated accurately. For the entire batter, the estimate is approximately: 2,100-2,200 kcal Protein: approximately 55-60 g Carbohydrates: approximately 420-430 g Fats: approximately 15-20 g These values should be added to the hazelnut cream and the oil used for the pan. Depending on the amount of cream placed in each pancake, the caloric intake and the amount of fats and sugars can increase significantly. The values are indicative and may vary depending on the type of flour, milk, and hazelnut cream used. Storage and reheating Pancakes are best served immediately after filling with hazelnut cream. If there are unfilled pancakes left, keep them covered and refrigerated to prevent drying out. Already filled pancakes can be stored in the refrigerator in a closed container, but the texture is better when they are fresh. To reheat, warm them slightly, just enough to make them pleasant to serve. It is not recommended to keep them warm for too long, as they can dry out and the cream can become too soft.

Pancakes with hazelnut cream

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