🍽️ Thin Pancakes with Apple and Raisin Filling

Name: Thin Pancakes with Apple and Raisin Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g flour; 50 g whipping cream; 175 ml milk; 2 egg yolks; salt; butter (for frying); 4 tbsp raisins; 2 apples; 1 tsp butter; 2 tbsp maple syrup; 1 tsp grated lemon zest; 1 tbsp breadcrumbs; 25 g chopped almond kernels

883 kcal · 30 min · 4 servings

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Ingredients

150 g flour
50 g whipping cream
175 ml milk
2 egg yolks
salt
butter (for frying)
4 tbsp raisins
2 apples
1 tsp butter
2 tbsp maple syrup
1 tsp grated lemon zest
1 tbsp breadcrumbs
25 g chopped almond kernels

Instructions

1. Whisk flour, cream, 100 milliliters of water, milk, egg yolks, and a pinch of salt in a bowl until you have a smooth batter.
2. Let the batter rest for about 20 minutes to allow it to swell.
3. Soak the raisins in 4 tablespoons of lukewarm water.
4. Wash the apples, cut them into quarters, and remove the core.
5. Cut the apple quarters into thin slices.
6. Melt butter in a frying pan.
7. Sauté the apple slices in the hot butter for a short time.
8. Add the soaked raisins including the soaking water and the lemon zest.
9. Let the apple and raisin mixture simmer for about 3 minutes.
10. Keep the apple filling warm.
11. Toast breadcrumbs and almonds in a dry frying pan until golden brown.
12. Cook 4 thin pancakes one after the other from the batter in a non-stick pan with hot butter.
13. Keep the finished pancakes warm in the oven at 70 degrees Celsius.
14. Place the pancakes on plates and top them with the warm apple and raisin mixture.
15. Sprinkle the pancakes with the toasted almond mixture and serve.

Nutrition per serving

kcal: 883
Protein: 20 g · Fett/Fat: 35 g · Carbs: 120 g