Pancake rolls with egg icing

Name: Pancake rolls with egg icing
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Eggs (size M); 200 ml Milk; 1 pinch Salt; 250 g Flour; 1 knife tip Baking Powder; 40 g Butter or margarine; 1 jar (200 g) chilled fruit spread "cherry; 100 g Whipped cream; 1 package Vanillin sugar; 2 TABLESPOONS flaked almonds; 1 TABLESPOON Icing sugar; 7-10 Tbsp Lemon balm

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Eggs (size M)
200 ml Milk
1 pinch Salt
250 g Flour
1 knife tip Baking Powder
40 g Butter or margarine
1 jar (200 g) chilled fruit spread "cherry
100 g Whipped cream
1 package Vanillin sugar
2 TABLESPOONS flaked almonds
1 TABLESPOON Icing sugar
7-10 Tbsp Lemon balm

Directions

1
For the pancakes, whisk 3 eggs, milk, 1/8 litre water and salt. Add flour and baking powder and mix to a smooth dough. Bake four golden yellow pancakes from the mixture in hot fat.
2
Spread each with a tablespoon of fruit spread and roll up. Cut the pancake rolls diagonally into "snails". Place in a round, flat casserole dish in a spiral shape. Pour on cream.
3
Separate remaining egg. Beat egg white until very stiff. Cream egg yolk and vanillin sugar. Fold in egg white. Spread the egg foam on the rolls, sprinkle with almond flakes and bake in a preheated oven (electric range: 225 ° C/ gas: level 4) for 8-10 minutes.
4
Dust with icing sugar. Decorate as desired with lemon balm leaves. Add the rest of the fruit spread.