Fragrant roll-pancakes with nut filling
4 servings
40 minutes
Aromatic roll pancakes with nut filling are an exquisite treat with French charm. Their delicate dough, infused with the aroma of vanilla and cinnamon, transforms into airy pancakes, while the nut filling, sweet and velvety, provides a pleasant depth of flavor. Maple syrup adds a warm caramel note, and the powdered sugar glaze gives a light sweetness. This dish is perfect for a morning breakfast, cozy tea time, or even a festive dessert. The origins of the recipe can be traced back to traditional French crepes that chefs adapted to create new variations. The combination of soft dough, crunchy nuts, and sweet glaze makes these rolls a true delight that can adorn any table.
1
Heat a frying pan or pot with fat. Beat the eggs and mix with milk, vanilla, and brown sugar in a large bowl. Sift the flour, cinnamon, and baking powder. Add the butter and mix lightly. Pour 2-3 tablespoons of batter onto the hot pan and cook until bubbles form around the edges and a bit on top. Flip the pancake and cook a little more.
- Chicken egg: 1 piece
- Brown sugar: 2.5 tablespoons
- Wheat flour: 1 glass
- Baking powder (raising agent): 1.3 teaspoon
- Butter: 1 tablespoon
2
Meanwhile, toast the nuts (I have walnuts) in a dry pan until fragrant. Place them in a mini food processor with syrup and blend until paste-like (adjust the thickness of the paste to your liking by adding syrup).
- Pecan: 0.7 glass
- Maple syrup: 3 tablespoons
3
For the glaze, sift the powdered sugar into a bowl, then add cinnamon, vanilla, and a little milk until you achieve the desired consistency.
- Icing sugar: 0.5 glass
- Cinnamon: 0.5 teaspoon
- Vanilla sugar: 1 teaspoon
- Milk: to taste
4
Place a spoonful of paste on the pancake and roll it up, then drizzle with glaze on top. Finally, sprinkle a little cinnamon.
- Cinnamon: 0.5 teaspoon
