Viennese Style Pancakes With Cream
Created by dienia b on April 13, 2016
- Servings: 4
- Prep Time: 30m
- Cook Time: 60m
- Recipe #23481
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups milk
- 2 egg yolks
- 1/4 cup granulated sugar
- Salt, dash of
- 3 tablespoons butter
- FOR TOPPING
- 1/4 cup apricot jam (as needed)
- 1 tablespoon granulated sugar
- FOR VANILLA CREAM FILLING, Vanillecreme als Fulle fur Mehlspeisen
- 3/4 cup light cream
- 3/4 cup granulated sugar
- 4 egg yolks
- 1/2 teaspoon cornstarch
- Vanilla bean (2 in piece)
- 1 cup butter
- FOR CARAMEL ICING, Karamelglausur
- 3/4 cup granulated sugar
How to Make
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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.
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FOR THE FILLING
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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.
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FOR THE VANILLA CREAM FILLING
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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.
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Step 4: Caramel
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Step 5: Heat sugar in skillet until golden brown, stirring constantly. Pour quickly to prevent hardening too fast.
Nutritional Facts
- 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