Chocolate pancake roll
2 servings
40 minutes
The recipe is taken from the book "Eat, cook, love. More than 50 recipes for health and joy" by Natalia Belaya.
Calories452.8kcal
Proteins18.9grams
Fats17.6grams
Carbohydrates54.1grams
Chicken egg
2
pc
Rice flour
30
g
Cocoa powder
10
g
Kefir
160
ml
Water
50
ml
Cane sugar
40
g
Coconut milk
1
tsp
Milk
300
ml
Egg yolk
1
pc
Cornstarch
20
g
1
Beat the eggs with salt and brown sugar (10 g).
- Chicken egg: 2 pieces
- Cane sugar: 40 g
2
Pour in the kefir and add the baking powder, mix again.
- Kefir: 160 ml
- Baking powder (raising agent): 0.5 teaspoon
3
Then add flour, cocoa, mix, finally pour in water and add oil. Whisk and bake pancakes on a well-heated non-stick pan.
- Rice flour: 30 g
- Cocoa powder: 10 g
- Water: 50 ml
4
For the cream, mix starch with milk, add sugar and yolk, and place on medium heat. Stirring constantly without boiling, cook until thickened.
- Cornstarch: 20 g
- Milk: 300 ml
- Egg yolk: 1 piece
- Cane sugar: 40 g
5
Spread the pancakes with cream, layer each subsequent pancake overlapping and rolling into a roll. Then wrap the finished roll in plastic wrap and place it in the refrigerator overnight.
- Coconut milk: 1 teaspoon
