← All recipes

🍰 Chocolate Pancake Rolls with Berry Cream

680 kcal · 30 min · 4 servings

Ingredients

• 1 egg
• 200 ml milk
• 100 g flour
• 2 tbsp liquid butter (and butter for frying)
• 2 tbsp sugar
• 2 tbsp cocoa powder
• 200 g cranberries
• juice of one orange
• 100 g jam sugar (2:1)
• 3 sheets gelatin
• 200 g mascarpone
• 200 g quark
• 2 tbsp powdered sugar
• 100 ml whipping cream

Instructions

1. 1. Whisk the egg, milk, flour, butter, sugar, and cocoa powder into a smooth batter.
2. 2. Let the batter rest for about 10 minutes.
3. 3. Heat a large pan and grease it with a little butter.
4. 4. Fry four thin pancakes.
5. 5. Stack the finished pancakes on a plate and let them cool completely.
6. 6. Wash the cranberries and put them in a pot with the orange juice and jam sugar.
7. 7. Lightly crush the berries using a potato masher or a fork.
8. 8. Bring the mixture to a boil.
9. 9. Simmer the filling for about 4 minutes until bubbling.
10. 10. Transfer the berry mixture to a bowl and let it cool.
11. 11. Soak the gelatin in cold water.
12. 12. Stir the mascarpone with the quark (fresh cheese) and powdered sugar until smooth.
13. 13. Squeeze out the soaked gelatin and melt it in a small saucepan.
14. 14. Take 2-3 tablespoons of the cheese mixture and stir it into the melted gelatin.
15. 15. Stir the gelatin mixture back into the remaining cheese mixture.
16. 16. Whip the cream until stiff.
17. 17. Fold in the whipped cream into the cream mixture before it starts to set.
18. 18. Spread the cream over the cooled pancakes.
19. 19. Leave a wide border at the top.
20. 20. Distribute the cooled cranberries in a strip in the center of the cream.
21. 21. Roll up the pancakes.
22. 22. Place the rolls in the refrigerator, covered, for at least 2 hours.
23. 23. Slice the rolls into thick pieces before serving.
24. 24. Place the slices on plates.

Nutrition per serving

• kcal: 680
• Protein: 18 g · Fett/Fat: 32 g · Carbs: 72 g