Oven-baked pancakes with cream cheese

Name: Oven-baked pancakes with cream cheese - Mona F.
Ingredients: Dough: 185 ml of milk; 85 g of flour; 2 eggs; a pinch of salt; a packet of vanilla sugar; grated zest from half a lemon and half an orange; 75 g of melted butter. Cream: 2 egg yolks; a teaspoon of starch; 200 g of 20% fat cow cheese; a vanilla sugar; 60 g of whipped cream; 30 g of raisins; 30 g of sugar; zest from half a lemon and half an orange; 20 g of melted butter. Royal sauce: 2 eggs; 260 ml of milk; 30 g of vanilla sugar; 2 tablespoons of thick sour cream such as crème fraîche.

Dessert - Oven-baked pancakes with cream cheese by Mona F. - Recipia

Baked Cheese Cream Pancakes If you're looking for a recipe that will impress, is easy to prepare, and brings a touch of refinement to your kitchen, baked cheese cream pancakes are the perfect choice. This recipe, inspired by the renowned chef Eckart Witzigmann, transforms traditional pancakes into an elegant dessert, ideal for any occasion. Preparation time: 30 minutes Baking time: 20 minutes Total time: 50 minutes Number of servings: 4 Necessary ingredients: For the pancake batter: - 185 ml of milk - 85 g of flour - 2 eggs - A pinch of salt - A packet of vanilla sugar - Grated zest from half a lemon and half an orange - 75 g of melted butter For the cheese cream: - 2 egg yolks - 1 teaspoon of cornstarch - 200 g of cottage cheese (20% fat) - 30 g of sugar - 1 packet of vanilla sugar - 60 g of whipped cream - 30 g of raisins - Zest from half a lemon and orange - 20 g of melted butter For the royal sauce: - 2 eggs - 260 ml of milk - 30 g of vanilla sugar - 2 tablespoons of thick sour cream (crème fraîche) Preparing the pancakes: 1. Preparing the batter: In a large bowl, combine the milk, flour, eggs, salt, vanilla sugar, and grated lemon and orange zest. Whisk well until no lumps remain. It is essential to achieve a smooth batter for perfectly made pancakes. 2. Resting the batter: Allow the batter to rest for at least 30 minutes. This step is crucial as it allows the gluten to relax, resulting in fluffier and easier-to-handle pancakes. 3. Making the pancakes: Heat a non-stick skillet over medium heat and melt a little of your butter. Use a ladle to pour the batter into the skillet, ensuring it spreads evenly. Cook the pancakes for 1-2 minutes on each side until they turn golden. 4. Types of pans: Choose a pan with a thick bottom, ideally cast iron, which distributes heat evenly. After each use, wipe the pan with a damp cloth, but avoid washing it with detergent to preserve its natural non-stick coating. Preparing the cheese cream: 5. Mixing the ingredients: In another bowl, beat the egg yolks with the sugar and cornstarch. Add the cottage cheese, vanilla sugar, lemon and orange zest, melted butter, and finally, fold in the raisins soaked in rum (if you like a hint of flavor). 6. Incorporating the whipped cream: Carefully fold the whipped cream into the cheese mixture, mixing gently to maintain an airy texture. Preparing the royal sauce: 7. Mixing the sauce: In a separate bowl, beat the eggs with the milk, vanilla sugar, melted butter, and sour cream. This sauce will add a delicious creaminess to your pancakes. Assembling and baking: 8. Filling the pancakes: On each pancake, place a spoonful of cheese cream and fold them in half or quarters. Arrange the filled pancakes in a heatproof dish. 9. Adding the sauce: Pour the royal sauce evenly over the pancakes. 10. Baking: Preheat the oven to 150 degrees Celsius and bake the pancakes for 20 minutes until they are golden and fluffy. Serving: 11. Finishing: Remove the pancakes from the oven and let them cool for a few minutes. Dust with powdered sugar on top and, if desired, add a spoonful of fruit jam or a scoop of ice cream for a delicious contrast. Nutritional benefits: These baked cheese cream pancakes are not just a refined dessert but also a good source of protein, thanks to the cottage cheese and eggs. The flour provides carbohydrates, while the addition of raisins and citrus zest offers extra nutrients and antioxidants. Serving suggestions: For a contrast of textures and flavors, you can serve the pancakes with a berry sauce or an apple compote. Additionally, a cup of mint tea or an espresso will perfectly complement this dessert. Tips and variations: If you want a lighter version, you can replace the cottage cheese with Greek yogurt or ricotta cheese. You can also experiment with different dried fruits or nuts in the filling. Frequently asked questions: 1. Can I use a different type of flour? Yes, you can use whole wheat flour for a healthier option or gluten-free flour, but the result may vary. 2. How can I store the pancakes? Unfilled pancakes can be stored at room temperature for a few hours or in the refrigerator for 1-2 days. Meanwhile, the filling can be prepared and stored separately. 3. Can the pancakes be frozen? Yes, the pancakes can be frozen, but it is recommended to fill them before serving to maintain optimal texture. These baked cheese cream pancakes are not just a dessert but a refined culinary experience that can bring joy both during preparation and in moments of savoring. So embrace the art of cooking and let your creativity shine!