Prepare for breakfast, for dessert, original nut rolls with rum from ordinary pancakes. There is very little rum in the nut filling, so the dish can also be given to children.
It is necessary
-
- 1.25 cups wheat flour;
- 4 glasses of milk;
- 250 g of walnut kernels;
- 2 eggs;
- 3 egg whites;
- 1 tbsp. a spoonful of jam;
- 1 tbsp. a spoonful of rum or brandy;
- 1 tbsp. a spoonful of powdered sugar;
- vanilla sugar and salt to taste.
Instructions
Step 1
Sift flour through a sieve into a bowl, pour in milk, vegetable oil, add eggs and salt. Beat everything thoroughly with a mixer so that there are no lumps in the finished dough. Let the dough stand for twenty minutes in a warm place.
Step 2
Heat a skillet, brush it with vegetable oil, pour a small portion of the dough into the skillet (half a ladle) and distribute it evenly over the surface. The pancakes should be thin. Fry the pancake on one side until golden brown, turn it over with a spatula, fry on the other side and place the pancake on a plate.
Step 3
In this way, fry the pancakes from the prepared dough, put them on a plate and cool slightly. While the pancakes are cooling, prepare the nut filling.
Step 4
Grind the walnut kernels finely with a blender or mortar. Pour the milk into a saucepan, put it on fire and bring it to a boil. Pour crushed walnut kernels into milk, add jam and rum, mix everything and cook until smooth.
Step 5
Make a sweet milky gravy over the hazelnuts. Put a saucepan with milk on the fire, add powdered sugar to it and bring it to a boil. Beat the egg whites with a mixer.
Step 6
Pour the whipped egg whites into the boiling milk in a thin stream, stirring it all the time with a spoon. Bring the milk sauce to a boil, remove from heat, and refrigerate at room temperature.
Step 7
Roll the pancakes into hazelnut rolls. To do this, spoon the cream into the middle of each pancake and spread it evenly over the entire surface. Then roll the pancakes into tubes.
Step 8
Place the prepared pancake rolls on a platter. Serve with milk tea.
