Pancake rolls with egg icing

Name: Pancake rolls with egg icing
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Eggs (Gr. M); 7-10 Tbsp 300 m milk; 1 pinch Salt; 250 g Flour; 1 knife tip Baking Powder; 7-10 Tbsp 4 + 1 tsp butter/margarine; 1 jar (200 g) cooled; 7-10 Tbsp Fruit spread "cherry; 7-10 Tbsp or cherry jam; 100 g Whipped cream; 1 package Vanillin sugar; 2 TABLESPOONS almond flakes; 1 TABLESPOON Icing sugar; 7-10 Tbsp possibly lemon balm

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Eggs (Gr. M)
7-10 Tbsp 300 m milk
1 pinch Salt
250 g Flour
1 knife tip Baking Powder
7-10 Tbsp 4 + 1 tsp butter/margarine
1 jar (200 g) cooled
7-10 Tbsp Fruit spread "cherry
7-10 Tbsp or cherry jam
100 g Whipped cream
1 package Vanillin sugar
2 TABLESPOONS almond flakes
1 TABLESPOON Icing sugar
7-10 Tbsp possibly lemon balm

Directions

1
For the dough, mix 3 eggs, milk and salt. Stir in flour and baking powder. Let the dough swell for about 10 minutes
2
Heat 4 teaspoons of fat in portions in a large frying pan. Bake 4 pancakes one after the other from the dough. Spread each with 1 tbsp. fruit spread, roll up and cut diagonally into slices
3
Grease a flat casserole dish. Place the rolls inside
4
Pour on the cream. Separate one egg. Mix egg yolk and vanilla sugar until creamy. Beat the egg white until very stiff and fold into the egg yolk-sugar mixture. Spread on the pancake. Sprinkle with almonds
5
Bake the casserole in a preheated oven (electric oven: 225 °C / convection oven: 200 °C / gas: level 4) for 8-10 minutes. Dust with icing sugar. Decorate with lemon balm if desired. Add the rest of the fruit spread or cherries from the jar