Servings: 20
Calories: 116kcal
Equipment
- Mixing Bowls
- Measuring cups
- Non stick pan
- Whisk
- Spatula
Ingredients
- For the batter:
- 4 eggs whole
- 2.5 cups flour all-purpose
- 1.33 cups water
- 2.5 cups milk whole
- Frying oil
- 2 pinches of salt
- 2 tsp of sugar
- For the filling:
- 2 yolks egg
- 1.33 cups cheese dry cottage or ricotta
- 2 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp sugar
- Others:
- Powdered sugar
- Apricot jam
Instructions
- Mix eggs, flour, milk, sparkling water, salt, and sugar until you have a smooth, lump-free batter.
- Heat a non-stick pan over medium heat and add oil to coat it.
- Pour ¼ cup of batter into the pan, swirling to coat the bottom evenly.
- Cook for 1-2 minutes until bubbles form on the surface and the edges turn slightly golden.
- Flip and cook for an additional 1-2 minutes until both sides are golden brown.
- Repeat with the remaining batter, adding more oil as needed.
- In a separate bowl, combine egg yolks, cheese, lemon zest, and vanilla extract.
- Spread a thin layer of filling on each pancake and roll tightly.
- Place rolled pancakes on a baking sheet, and bake at 350°F for 10-12 minutes until heated through and slightly crispy.
Notes
- For added flavor, you can add a dash of cinnamon or nutmeg to the pancake batter.
- If you don't have sparkling water, you can substitute it with regular water, but the pancakes may not be as light and fluffy.
- You can use any type of cheese for the filling, such as cottage cheese, ricotta, or cream cheese. Each will provide a unique flavor and texture to the dish.
- Experiment with different fillings, such as fruit preserves, chocolate spread, or even savory options like ham and cheese.
- Be creative with your presentation by cutting the pancake rolls into smaller pieces for bite-sized treats or arranging them in a spiral on a plate.
Nutrition
Calories: 116kcal
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