Ready-made flavored pancakes can be served for dessert for tea, stuffed with a sweet filling. There are a lot of options for such fillings, so you can always choose a recipe to your taste.
It is necessary
-
- For curd filling with raisins:
- - 300 g of cottage cheese;
- - 100 g of raisins;
- - 2 egg yolks;
- - 50 g of sugar;
- - 50 g sour cream;
- - zest of 1 orange.
- For apple filling:
- - 5 apples;
- - 0.5 cups of sugar;
- - 1 pinch of vanilla or cinnamon.
- For the apricot filling:
- - 50 g of dried apricots;
- - 1 lemon;
- - 50 g of sugar;
- - 25 g almonds.
- For pumpkin filling:
- - 200 g of pumpkin pulp;
- - 1 orange;
- - 1 apple;
- - 70 g of sugar;
- - 70 ml of water;
- - 1 pinch of cinnamon.
- For the creamy filling:
- - 200 ml heavy cream;
- - 200 g mascarpone cheese;
- - 1 tbsp. a spoonful of powdered sugar;
- - 2 oranges;
- - 50 ml of orange juice;
- - 100 g berries (raspberries
- blackberry
- Strawberry
- blueberries);
- - 2 tbsp. spoons of Cointreau liqueur.
- For the nut filling:
- - 50 g of walnut kernels;
- - 100 g of sugar;
- - 100 ml of milk;
- - 5 g butter;
- - milk.
Instructions
Step 1
Curd filling
Rinse the raisins and pat dry. Grate the orange zest on a fine grater. Rub the cottage cheese through a sieve and stir with sour cream, sugar and egg yolks until smooth. Combine curd with raisins and orange zest.
Step 2
Apple filling
Peel the apples and cut out the seed pod. Cut the fruit into small, thin slices. Put the apples in a saucepan, cover with sugar mixed with vanilla or cinnamon. Cook over low heat for about 6 to 8 minutes and then refrigerate.
Step 3
Apricot filling
Rinse dried apricots and soak them in 100 ml of boiled water. Squeeze the juice out of the lemon. Finely chop the almonds. Add sugar and lemon juice to dried apricots, cook over low heat, stirring constantly, until dried apricots turn into puree. Then add the chopped almonds.
Step 4
Pumpkin filling
Cut the pumpkin and apples, peeled and seeded, into small cubes. For the filling, it is advisable to take a pumpkin of sweet varieties. Cut the orange together with the zest into thin slices. Dissolve sugar in water and bring to a boil. Reduce fire to minimum. Add oranges and cook for about 3 minutes. Then add the pumpkin and after 3 minutes add the apples. Keep the mixture on fire until all the syrup is boiled down. Cool and add cinnamon.
Step 5
Creamy filling
Whisk in the cream and icing sugar. Combine them with mascarpone, liqueur, orange juice and stir well. Stuff the pancakes with the resulting mass. Top with diced orange pulp and berries.
Step 6
Nut filling
Grind walnuts into small crumbs and mix with sugar. Pour the nut mixture with warm milk. Bring the mixture to a boil over high heat. Then reduce heat, add butter and cook, stirring occasionally, until thickened. The filling will become a little thicker than semolina in consistency, but after cooling it should not drain from the spoon.
