Name: Custard pancakes with vanilla curd cheese
Total time: 15 min
Yield: 3 servings
Ingredients: Milk (for the batter) 220 ml; White spelt flour 45 g; Wholemeal spelt flour 45 g; Cream custard powder 40 g; Olive oil 2 tablespoons; Cocoa 1 teaspoon; Vanilla pod (for the curd filling) 1 piece; Full-fat curd cheese 250 g; Natural yoghurt 100 g; Honey (level tablespoon, for adults) 20 g; Peaches to serve 2 pieces

Custard pancakes with vanilla curd cheese

Thin pancakes made from two spelt flours, custard powder and a little cocoa, filled with curd cheese beaten with vanilla, yoghurt and honey. Diced peaches on top — 6 pancakes, 2 per serving.

Time

15 min

Servings

3 servings

Ingredients

Steps

Preparation

Blend the milk, both spelt flours, the custard powder, olive oil and cocoa into a smooth batter. Leave it to stand while the pan heats up.

Heat the pan and turn it down to medium. Stir the batter before you start and fry 6 thin pancakes.

Make the filling: scrape the seeds out of the vanilla pod and mix them with the curd cheese, yoghurt and honey.

Dice the peaches.

Spread the vanilla curd over a pancake, top with peaches and fold it in half. Serve 2 pancakes per serving.

Tip: leave the honey out for the youngest children, and cut the pancakes into small triangles or roll them up.

0 of 6 steps

Why keep it in your rotation

The custard powder in the batter keeps the pancakes flexible, so they do not tear when you turn them. You blend the batter and leave it only for as long as the pan takes to heat up.

The curd filling comes together while the pancakes fry. The last step has a tip for serving them to the youngest children.

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Ingredients

Preparation

Why keep it in your rotation

Build your own recipe collection

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