Viennese Style Pancakes With Cream
Recipe: #23481
April 13, 2016
Categories: Breakfast, Austrian, Brunch, Fathers Day, Mothers Day, Vegetarian, Flour, more
"This is a lotta work"
Original is 4 servings
Ingredients
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- FOR TOPPING
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- FOR VANILLA CREAM FILLING, Vanillecreme als Fulle fur Mehlspeisen
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- FOR CARAMEL ICING, Karamelglausur
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Nutritional
- Serving Size: 1 (829 g)
- Calories 2500.1
- Total Fat - 166.2 g
- Saturated Fat - 78 g
- Cholesterol - 4145.5 mg
- Sodium - 1242.9 mg
- Total Carbohydrate - 178.8 g
- Dietary Fiber - 5.6 g
- Sugars - 109.4 g
- Protein - 73.3 g
- Calcium - 713.7 mg
- Iron - 11.7 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.8 mg
Step by Step Method
FOR THE PANCAKES
Step 1
Beat flour and milk till smooth. Add egg yolks, sugar and salt and blend well. Cover the bottom of frying pan with butter. Pour in thin layer of batter. Fry on medium both sides. Repeat until batter is used up. Fill each pancake with apricot jam and roll.
FOR THE FILLING
Step 2
Prepare pancakes and cool completely. Fill with vanilla cream. Roll place on greased pan. Cover with caramel icing. Leave in cool place till served.
FOR THE VANILLA CREAM FILLING
Step 3
Beat all ingredients except butter in double boiler until thick, remove vanilla bean. Cool. Beat butter until creamy. Combine and place in refrigerator.
Step 4
Caramel
Step 5
Heat sugar in skillet until golden brown, stirring constantly. Pour quickly to prevent hardening too fast.
Tips
No special items needed.
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