Oven-baked pancakes with cheese and vanilla

Name: Oven-baked pancakes with cheese and vanilla - Renata M.
Ingredients: approximately 12 pancakes made according to the preferred recipe. For vanilla pudding: 600 ml milk; 3 eggs; 4 tbsp starch; 100 g vanilla sugar; 100 g butter. For cheese filling: 400 g cheese; 100 g sour cream; rum essence; 30 g raisins; 100 g sugar. For sauce: 200 g sour cream; 2 eggs; 3 tbsp sugar.

Dessert - Oven-baked pancakes with cheese and vanilla by Renata M. - Recipia

I have made cheese and vanilla baked pancakes several times when I wanted something more substantial than classic pancakes. This recipe is a combination of pancake rolls, vanilla pudding, and cheesecake. It does require some dishes at the end, but everything goes quite quickly if you already have the pancakes made. When you have guests or want to use leftover pancakes, it works well in smaller portions. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 30-40 minutes (including the pancakes, if they are already made it goes faster) Baking time: 30 minutes Servings: 6 (using 12 pancakes) Difficulty: medium Recipe suitable for dessert or snack, especially when you have more people at the table Ingredients Pancakes - 12 pancakes, made using your favorite recipe (I usually use 2 eggs, 300 ml milk, 1 tablespoon sugar, 180 g flour, a pinch of salt, and a little oil) For the vanilla pudding - 600 ml milk - 3 eggs - 4 tablespoons cornstarch (approx. 40 g) - 100 g sugar - vanilla sugar or vanilla extract, to taste - 100 g butter For the cheese filling - 400 g fresh cheese (preferably fatty cottage cheese for good texture) - 100 g sour cream - 100 g sugar - rum essence, to taste - 30 g raisins For the sauce (to pour on top) - 200 g sour cream - 2 eggs - 3 tablespoons sugar Preparation Method 1. Prepare the pancakes Make 12 pancakes using your favorite recipe. If you have leftover pancakes from another meal, it's faster. For this recipe, the pancakes can be thin and without filling. 2. Vanilla cream Bring 400 ml of milk to a boil with all the sugar (100 g). In a separate bowl, beat the eggs well, then add the remaining milk (200 ml) and cornstarch. Mix until there are no lumps. When the milk comes to a boil, pour the egg and cornstarch mixture over it in a thin stream, continuously stirring with a whisk. Reduce the heat to low and continue stirring until it thickens like a pudding. Remove from heat, add the vanilla and butter, and stir until the butter is completely melted. Let it cool to room temperature; it should be slightly warm when you use it, not hot. 3. Cheese cream Mix the cheese well with the sour cream, add the sugar, and blend or use a wooden spoon until you get a cream. Incorporate the raisins (you can soak them for 10-15 minutes in a little water or rum if you want them softer) and add rum essence to taste. The cream should be spreadable. 4. Assembly Take each pancake and fill half of them with vanilla cream, the other half with cheese cream. Roll the pancakes and place them, alternating the fillings, in a greased baking dish. You can arrange them in a spiral if you have a round dish, or simply side by side if you are using a rectangular dish. 5. Oven sauce Beat the eggs with the sugar until dissolved. Add the sour cream and mix well. Pour this sauce evenly over the pancakes in the dish. 6. Baking Place the dish in the preheated oven at 180°C and leave it for 30 minutes. The sauce will slightly set, and the pancakes will form a light crust. Remove the dish and let it stabilize for 10 minutes before slicing. Why I make this recipe often It is useful when I have leftover pancakes or when I want a dessert that keeps well in the fridge. I like that I can change the fillings if I don’t have everything I need. The recipe is also suitable for guests because it looks good when sliced and is easy to portion. Tips and variations Tips - Pancakes can be made a day in advance and stored in the fridge, covered. - If you want the filling not to spill out, don't put the cream too close to the edges. - Let the vanilla cream cool to room temperature; otherwise, the pancakes can become too soft. Substitutions - The sour cream for the sauce can be replaced with thicker yogurt if you don’t have it on hand. - If you don’t want raisins, you can omit them, but the texture will be more uniform. - The sweet cottage cheese can be partially replaced with ricotta, but it won’t have the same classic taste. Variations - You can add grated lemon zest to the cheese filling for flavor. - If you prefer, use only one of the creams to fill all the pancakes. - For a more rustic look, cut the pancakes in half and arrange them vertically in the dish. Serving ideas - It can be served warm or cold, plain or with powdered sugar. - If you like, add a little cold sour cream on top when serving. Frequently asked questions 1. Can I use granulated cottage cheese? Yes, but ideally, you should pass it through a sieve or blend it to achieve a smoother cream. 2. What type of baking dish do you recommend for baking? Any dish around 22x30 cm or a round shape of 28 cm works well. If you use a smaller dish, the pancakes will be tighter, which helps with slicing. 3. Can I use cornstarch instead of flour for the vanilla pudding? Yes, cornstarch works very well; it is even more suitable than flour for the pudding's consistency. 4. Can brown sugar be used? You can use brown sugar, but the sauce and creams will have a slightly darker color and a different flavor. 5. How do I know when the pancakes are baked in the oven? The sauce on top should be set, and the edges of the pancakes slightly browned. It should not be liquid in the middle. Nutritional values The values are approximate for one serving (1/6 of the dish, with 2 pancakes): Calories: approx. 340 kcal Proteins: 11 g Carbohydrates: 34 g Fats: 18 g Values may vary depending on the type of cheese and sour cream used. It is a fairly rich dessert, with a good proportion of proteins and carbohydrates. Storage and reheating It can be stored in the fridge, covered, for up to 3 days. For reheating, it is enough to put it in the oven or microwave, but the texture will be softer than fresh. I do not recommend freezing, as the pancakes and filling become watery after defrosting.

Category: Dessert Author: Renata M. Views: 784 Date: 06.10.2024

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