Bring a taste of Spain to your breakfast table with our delicious risuelos con Crema Pastelera - Pancakes Filled with Custard recipe! Our easy-to-follow recipe features fluffy pancakes filled with creamy vanilla custard and a sprinkle of powdered sugar. Perfect for breakfast or brunch, these pancakes are sure to impress and satisfy your cravings with this flavorful Spanish-inspired breakfast!.
Calling these pancakes breakfast material might seem a little untrue because of the time the batter needs to rest and the cooking time for each pancake. However, the original recipe recommends reheating under the grill, which means you could prepare these a day ahead and eat the following morning or simply eat for a lazy day dinner.
This custard is on par with a bite into a Portuguese custard tart - it’s rich and creamy and this entire dish really takes pancakes up a notch from others you might eaten that are large and crepe like.
Why you’ll love these
Unique and authentic flavor
This recipe combines the classic taste of pancakes with the rich and creamy flavor of Spanish custard. It's a unique and delicious twist on a breakfast favorite that readers won't be able to resist.
Easy to make
Despite its fancy appearance and complex flavor, my Pancakes Filled with Custard recipe is actually quite simple to make. With easy-to-follow instructions and common ingredients available at any grocery store, readers will have no trouble whipping up this tasty dish for themselves or their loved ones.
Perfect for any occasion
Whether it's a Sunday morning brunch or a special occasion like a birthday or anniversary, my Pancakes Filled with Custard recipe is the perfect way to satisfy any sweet tooth. Its versatility and crowd-pleasing flavor make it an ideal dish for any gathering or occasion.
How to prepare Pancakes Filled with Custard
- Liquid batter: Combine the water and milk and add to the flour, whisking until smooth.
- Pancake batter: Add in the remaining ingredients, combine until smooth and allow to rest for 1 hour.
- Custard base: Whisk the egg yolks and sugar until pale and fluffy.
- Hot milk: Place the milk into a saucepan on medium heat until lightly simmering, add in the vanilla extract.
- Ladleful: Add in ladlefuls of the hot milk to the egg yolks, combining to warm the yolks slowly.
- Custard: Pour the warm milk and eggs into a saucepan on medium heat, stirring until thickened.
- Pancake it up: Heat 1 tablespoon full of oil into a heavy frying pan on low-medium heat and pour in 1 ladleful of pancake batter, ensuring you coat the entire base of the pan.
- Ready to flip: Once the base of the pancake is lightly golden and stiff, flip and cook until golden all over.
- Cool: Remove and allow to cool until all the pancakes are cooked.
- Fill it up: Spread two tablespoonfuls of the batter into a pancake and roll up completely.
- Serve: Serve warmed and enjoy!
Tips for the best Pancakes Filled with Custard
Don’t flip until they’re stiff: Due to the amount of liquid, particularly water in the batter for these pancakes, they’ll break unless cooked until stiff on the underside, this will take approximately 2 ½-3 minutes and the remaining side will only need a further 1 minute to cook.
Flavoring the custard: You could easily add 3 tablespoons rum or orange extract to the hot milk prior to making the custard for a twist.
More pancake recipes you’ll enjoy
Klatkager - Danish Rice Pudding Pancakes
How to make Pancakes Filled with Custard:
For our pancakes, place the water and milk into a pourable bowl and stir together.
In a separate bowl, place the flour and pour in ⅓ of the milk water mixture.
Beat with a whisk to combine and until smooth, continue adding the milk water mixture and whisking until the batter is thin and smooth.
Add in the eggs, salt, oil and brandy and whisk until smooth and well combined.
Cover and set aside for 1 hour.
Meanwhile, place the egg yolks and sugar in a bowl and beat until pale and fluffy.
Place the milk in a saucepan on medium heat until simmering and hot. Add in the vanilla extract and stir to combine.
Whisk ¼ of the hot milk into the beaten egg yolks and combine, continuing to slowly add the milk and whisking until fully combined and smooth.
Pour the custard into the saucepan over low to medium heat, stirring until it is thick.
Remove from the heat and allow to cool completely.
To cook the pancakes, place a teaspoon of oil into a heavy frying pan on medium heat.
Pour 1 ladleful of the pancake batter into the center and upturn to fully coat the base of the frying pan with the batter.
Cook until the edges begin to fold upwards and the pancake feels stiff when you try to lift it slightly with your spatula, approximately 2 ½-3 minutes. It should be golden.
Flip and cook the remaining side until golden, approximately 1 ½ minutes.
Set aside to cool and continue cooking the remaining pancakes.
Once cool, spoon over 2 tablespoons of the thickened custard in a line approximately ½ inch from the edge and roll the closest edge around it, rolling until the pancake is a tight scroll.
Continue until all the custard is complete and you have a plate full of rolled pancakes.
Sprinkle a little sugar over and place under the grill until bubbling.
Serve immediately.
Pancakes Filled with Custard
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Makes 12 large filled pancakes
- Category: Breakfast
- Cuisine: Spanish
Description
This large crepe like Spanish Pancakes Filled with Custard recipe, these are addictive and will impress. The beauty is that these can be made ahead and reheated under the grill just prior to serving!
Ingredients
Pancakes
300 grams / 1 ¾ cups + 2 tablespoons plain flour
300 milliliters / 1 cup + 2 tablespoons water
600 milliliters / 2 ⅓ cups + 1 tablespoon milk
2 large eggs, lightly beaten
2 teaspoons sea or kosher salt
1 tablespoon sunflower or neutral oil
14 grams / 1 tablespoon brandy
Custard Filling
5 egg yolks
175 grams / ¾ cup + 2 tablespoons superfine/caster sugar
25 grams / 3 tablespoons plain flour
500 milliliters / 2 cups milk
1 tablespoon vanilla extract
Instructions
Pancakes
- Place the water and milk into a pourable bowl and stir together.
- In a separate bowl, place the flour and pour in ⅓ of the milk water mixture.
- Beat with a whisk to combine and until smooth, continue adding the milk water mixture and whisking until the batter is thin and smooth.
- Add in the eggs, salt, oil and brandy and whisk until smooth and well combined.
- Cover and set aside for 1 hour.
Custard filling
- Meanwhile, place the egg yolks and sugar in a bowl and beat until pale and fluffy.
- Place the milk in a saucepan on medium heat until simmering and hot. Add in the vanilla extract and stir to combine.
- Whisk ¼ of the hot milk into the beaten egg yolks and combine, continuing to slowly add the milk and whisking until fully combined and smooth.
- Pour the custard into the saucepan over low to medium heat, stirring until it is thick.
- Remove from the heat and allow to cool completely.
Cook and assembly
- To cook the pancakes, place a teaspoon of oil into a heavy frying pan on medium heat.
- Pour 1 ladleful of the pancake batter into the center and upturn to fully coat the base of the frying pan with the batter.
- Cook until the edges begin to fold upwards and the pancake feels stiff when you try to lift it slightly with your spatula, approximately 2 ½-3 minutes. It should be golden.
- Flip and cook the remaining side until golden, approximately 1 ½ minutes.
- Set aside to cool and continue cooking the remaining pancakes.
- Once cool, spoon over 2 tablespoons of the thickened custard in a line approximately ½ inch from the edge and roll the closest edge around it, rolling until the pancake is a tight scroll.
- Continue until all the custard is complete and you have a plate full of rolled pancakes.
- Sprinkle a little sugar over and place under the grill until bubbling.
- Serve immediately.
Notes
Don’t flip until they’re stiff: Due to the amount of liquid, particularly water in the batter for these pancakes, they’ll break unless cooked until stiff on the underside, this will take approximately 2 ½-3 minutes and the remaining side will only need a further 1 minute to cook.
Flavoring the custard: You could easily add 3 tablespoons rum or orange extract to the hot milk prior to making the custard for a twist.
Nutrition
- Calories: 249 calories per filled pancake
Keywords: breakfast, spanish food, breakfast recipe
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