pancakes rolled with pastry cream
- 8 large pancakes
- 50g raisins
- 20g butter
- 5 cl of rum
- icing sugar
- For the pastry cream:
- 25 cl of milk
- 80g caster sugar
- 2 egg yolks
- 25g flour
- 1/2 vanilla pod split in half
- 30g butter
Preparation 20 mins
Cooking 30 mins
Preheat the oven th.6 (180°C).
Put the washed raisins to swell in rum. Infuse the vanilla in the hot milk.
Beat the egg yolks with the sugar until the mixture whitens. Add the flour, then the milk while stirring and pour into the pan.
Cook the cream for 1 minute, stirring constantly, then transfer it to a bowl. Spread a knob of butter on the surface and let cool.
Whisk in the cream, the rum and the raisins.
Garnish each pancake with a good layer of cream. Roll them up and place them side by side in a buttered baking dish.
Place the dish in the oven for 10 minutes. Sprinkle with icing sugar and serve.
For this recipe for pancakes rolled with pastry cream, you can count on 20 minutes of preparation. To learn more about the foods in this pancake recipe, head over to our food guide here.