Frisuelos con Crema Pastelera – Pancakes Filled with Custard

thin pancakes recipeLet’s visit Spain together with these Frisuelos con Crema Pastelera – Pancakes Filled with Custard. Europe knows how to make the best custard and likely their love is what led to other nations embracing it. What your thoughts on filled pancakes friends?

Calling these pancakes breakfast material might seem a little untrue because of the time the batter needs to stand and the cooking time on each, however, the original recipe recommends heating these up under the grill which means you could make these a day ahead and reheat the following morning for a premed lazy brunch.

pancakes ingredientshow to make pancakes

The custard is what makes this dish truly stand out, it’s rich and so thick you’ll need to smear it on to the pancakes and it’ll still taste just as great the next day after being refrigerated.

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

They’re a great make ahead dish

These can be made and set aside until ready to serve where they only need to be heated under the grill until golden.

The rich custard

Any custard lover will adore these pancakes thanks to the rich yolks and don’t worry, this is also a great make ahead thanks to it’s thick consistency.

How to prepare Frisuelos con Crema Pastelera – 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 Frisuelos con Crema Pastelera – 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 1/2-3 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

Lemon Pancakes

German Pancakes

Klatkager – Danish Rice Pudding Pancakes

Frisuelos con Crema Pastelera – Pancakes Filled with Custard
Adapted from The Happy Foodie
Makes 12 large filled pancakes

Ingredients:
Pancakes
300 grams / 1 3/4 cups + 2 tablespoons plain flour
300 milliliters / 1 cup + 2 tablespoons water
600 milliliters / 2 1/3 cups + 1 tablespoon milk
2 large eggs, lightly beaten
2 teaspoon salt
1 tablespoon sunflower or neutral oil
1 tablespoon brandy
Custard Filling
5 egg yolks
175 grams / 3/4 cup + 2 tablespoons superfine/caster sugar
25 grams / 3 tablespoons plain flour
500 milliliters / 2 cups milk
1 tablespoon vanilla extract

Directions:
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 1/3 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.

IMG 8146(pp w768 h512)Add in the eggs, salt, oil and brandy and whisk until smooth and well combined.

IMG 8147(pp w768 h512)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 1/4 of the hot milk into the beaten egg yolks and combine, continuing to slowly add the milk and whisking until fully combined and smooth.

IMG 8157(pp w768 h512)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.

IMG 8162(pp w768 h512)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 1/2-3 minutes. It should be golden.

Flip and cook the remaining side until golden, approximately 1 1/2 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 1/2 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.

pancake recipecustard recipe

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thin pancakes recipe

Pancakes Filled with Custard – Frisuelos con Crema Pastelera

  • Author: Sylvie Taylor
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Makes 12 large filled pancakes 1x
  • Cuisine: Spanish

Description

Large crepe like Spanish pancakes filled with a rich custard, 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

Scale

Pancakes
300 grams / 1 3/4 cups + 2 tablespoons plain flour
300 milliliters / 1 cup + 2 tablespoons water
600 milliliters / 2 1/3 cups + 1 tablespoon milk
2 large eggs, lightly beaten
2 teaspoon salt
1 tablespoon sunflower or neutral oil
1 tablespoon brandy
Custard Filling
5 egg yolks
175 grams / 3/4 cup + 2 tablespoons superfine/caster sugar
25 grams / 3 tablespoons plain flour
500 milliliters / 2 cups milk
1 tablespoon vanilla extract


Instructions

  • 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 1/3 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 1/4 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 1/2-3 minutes. It should be golden.
  • Flip and cook the remaining side until golden, approximately 1 1/2 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 1/2 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 1/2-3 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
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