Pancakes with fruit filling
Description
Homemade pastries for tea. For the pancakes, I buy full-fat milk; if you don't have homemade, 3.2% works perfectly. The filling is very sweet, so you don't need much sugar in the pancakes themselves. First, I fry the pancakes and then prepare the filling. However, you can do it the other way around, so the filling has time to cool well before you fill the pancakes. You can add berries to the sweet fruits if you like, for example, red currants or raspberries—they will taste delicious! Serve the pancakes with whipped cream or ice cream. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients for the pancakes and the filling. Let's get started!
- 2
Step 2
In a bowl, combine eggs, milk, sugar, and salt.
- 3
Step 3
Add the flour and baking powder, and whisk the batter until the lumps disappear.
- 4
Step 4
Add refined oil and mix the dough well.
- 5
Step 5
Preheat a crepe pan. If it's non-stick, there's no need to grease it. Pour in the batter and, with a circular motion of your hand, spread it evenly across the entire surface of the pan.
- 6
Step 6
Flip the pancake and fry on the other side.
- 7
Step 7
Repeat with the remaining dough. I have a large pan, so I ended up with 12 pieces.
- 8
Step 8
For the filling, wash the apples, remove the cores, and cut into pieces. Melt the butter and sauté the apples with sugar for a few minutes.
- 9
Step 9
Dice the bananas. Add to the apples.
- 10
Step 10
Simmer for a few minutes to soften the fruits.
- 11
Step 11
Place a heaping tablespoon of fruit filling onto the pancake.
- 12
Step 12
Fold into a triangle.
- 13
Step 13
Repeat with the remaining pancakes and filling.
- 14
Step 14
Remove from the oven and serve warm or cooled.