filled pancakes with apple-black currant cream cheese and caramel sauce

Name: filled pancakes with apple-black currant cream cheese and caramel sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 9 TABLESPOONS Sugar; 2 Eggs (size M); 125 g Flour; 200 ml Milk; 1 Apples; 100 ml apple juice; 100 g Double cream cream cheese; 150 g Low-fat curd; 2 TABLESPOONS Lemon juice; 100 g Currants; 50 g Whipped cream; 7-10 Tbsp Peppermint; 7-10 Tbsp Oil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

9 TABLESPOONS Sugar
2 Eggs (size M)
125 g Flour
200 ml Milk
1 Apples
100 ml apple juice
100 g Double cream cream cheese
150 g Low-fat curd
2 TABLESPOONS Lemon juice
100 g Currants
50 g Whipped cream
7-10 Tbsp Peppermint
7-10 Tbsp Oil

Directions

1
For the dough, mix 1 tablespoon sugar and eggs with the whisk of the hand mixer. Stir in flour and 150 ml milk. Let the dough swell for about 30 minutes
2
Add onions and bacon, fry briefly, season everything with salt and pepper. Set aside about 1/4 of the fried potatoes for garnishing.
3
For the caramel sauce, heat 4 tablespoons of sugar in a small saucepan until caramelised. Add the remaining milk and cream. Bring to the boil and simmer until the caramel has dissolved and a viscous liquid is formed
4
Spread a thin layer of oil on the pan and heat it up. Place a blob of dough (approx. 3-4 tbsp.) in the middle of the pan and spread flat. Turn the pancakes over after about 2 minutes. Remove the finished pancakes and let them cool down. Prepare another 3 pancakes from the remaining batter
5
Drain the apple slices. Spread each pancake with some cream cheese filling, cover with apple slices, roll up, cut into quarters. Arrange pancakes and caramel sauce. Decorate with currants, apple slices and mint