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Pancake with mulberry and whipped cream

Ingredients:

-  4 eggs
-  400 g of wheat flour
-  100 g of hazelnut flour
-  3 tablespoon sugar
-  1 dl oil (or melted butter)
-  nutella
-  whipped cream
-  mulberry
-  4 eggs
-  1 dl oil (or melted butter)
-  3 tablespoon sugar
-  mulberry
-  whipped cream
-  100 g of hazelnut flour
-  400 g of wheat flour
-  nutella
-  4 eggs
-  3 tablespoon sugar
-  whipped cream
-  400 g of wheat flour
-  1 dl oil (or melted butter)
-  mulberry
-  100 g of hazelnut flour
-  nutella

Mix the eggs with the wheat flour, hazelnut flour and sugar, then dilute it with the milk quite slowly. Be sure to add 1 dl of oil or melted butter to the dough because of the sugar. (For those who want to emboss the peanut flavor even better, use peanut oil!)

If we fry the pancakes in a Teflon pan, it is enough to chase a few drops of oil in it at the beginning of the frying, the rest will not stick. This amount of dough is approx. enough for 40 pancakes.

The filling: layer the nutella on the bottom, then put a little whipped cream on it, sprinkle with blackberries, then roll it up gently.