Fluffy Pancakes

Nut cream stuffed pancakes are a delicious dessert that combines the fine texture of pancakes with the rich flavors of nuts. We start by preparing the batter for the pancakes. For each egg, we use about 3 tablespoons of flour and half a glass of milk. We mix the ingredients well until we obtain a homogeneous composition, without lumps. After we finish, we let the batter rest for 30 minutes, during which the flavors will blend perfectly.

In the meantime, we take care of the nut cream. We roast the nuts in a dry pan, being careful not to burn them, as the intense flavors develop when they are lightly browned. Once cooled, we grind them using a food processor or blender until they become powder. We add sugar, lemon zest, and raisins soaked in rum, which will add extra moisture and sweetness. We beat the eggs and mix them with warm milk, then incorporate all the ingredients into the nut cream. This will be left to cool a bit, while we prepare to fry the pancakes.

Using a non-stick pan, we pour a ladle of batter and spread it evenly over the bottom of the pan. We fry the pancakes on each side until golden. Once we finish frying all the pancakes, we fill them with the nut cream, carefully rolling them up to obtain some delicious "sarmale". We place them in a heat-resistant dish.

Now, let’s take care of the sour cream sauce. We mix the sour cream with sugar, vanilla sugar, and egg yolks, obtaining a creamy composition. We place the dish over steam and bring it to a boiling point, then pour the sauce over the stuffed pancakes. We put the dish in the preheated oven at medium temperature for about 20-30 minutes until the sauce thickens slightly.

In the meantime, we take care of the meringue. We beat the remaining egg whites with powdered sugar and vanilla sugar, adding a teaspoon of cornstarch to achieve the perfect texture. When the meringue is firm, we spread it over the pancakes, ensuring we cover everything evenly. We put the dish back in the oven for a few minutes until the meringue becomes golden and crispy.

When the dessert is ready, we take the dish out of the oven and decorate it with strips of lemon peel, being careful to use only the yellow part to avoid a bitter taste. We let it cool slightly, then cut into portions and serve. This sweet treat is perfect for any occasion, and the combination of fluffy pancakes, nut cream, and meringue will surely impress anyone who tastes it.