Filled Pancakes

Bring a taste of Spain to your table with this delicious Risuelos con Crema Pastelera - Filled Pancakes recipe! Featuring large fluffy pancakes filled with a homemade creamy vanilla custard and a sprinkle of powdered sugar.

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.

Ingredients and substitutions for Filled Pancakes

• Flour: Plain or all purpose flour helps give our pancakes structure and forms the batter to cook nice pancakes. Plain flour additionally helps to soak up a little moisture giving us a nice smooth batter that isn’t too runny.
• Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve into our batter and add sweetness without adding additional flavors to the batter. You could substitute with light brown sugar or raw sugar, though this might affect the flavor of the pancakes.
• Eggs: As well as adding structure to the pancakes, the eggs bind everything together so are essential. The egg yolks also create the richness in our custard filling so cannot be replaced.
• Milk: Whole milk was used here though you could substitute with creamy non dairy milk of your preference.
• Brandy: Rum or brandy are traditionally used here. You could omit and add water in equal measure or replace with whiskey or sherry, if you prefer.

See recipe card for quantities.

How to make Filled Pancakes:

Step 1: Liquid batter: Combine the water and milk and add to the flour, whisking until smooth.

Step 2: Pancake batter: Add in the remaining ingredients, combine until smooth and allow to rest for 1 hour.

Step 3: Custard base: Whisk the egg yolks and sugar until pale and fluffy.

Step 4: Hot milk: Place the milk into a saucepan on medium heat until lightly simmering, add in the vanilla extract.

Step 5: Ladleful: Add in ladlefuls of the hot milk to the egg yolks, combining to warm the yolks slowly.

Step 6: Custard: Pour the warm milk and eggs into a saucepan on medium heat, stirring until thickened.

Step 7: Pancake it up: Heat oil in a heavy frying pan and pour in 1 ladleful of pancake batter, ensuring you coat the entire base of the pan.

Step 8: Ready to flip: Once the base of the pancake is lightly golden and stiff, flip and cook until golden all over.

Step 9: Fill it up: Spread two tablespoonfuls of the batter into a pancake and roll up completely.

Step 10: Serve: Serve warmed and enjoy!

FAQ's for the best Filled Pancakes

More pancake recipes you’ll love

Griddle Cakes

Klatkager - Danish Rice Pudding Pancakes

Buttermilk Pancakes

Filled Pancakes

Sylvie Taylor

These large crepe like Spanish Filled Pancakes are addictive and will impress. The beauty is that these can be made ahead and reheated under the grill just prior to serving!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Resting time 1 hour hr

Total Time 2 hours hrs 20 minutes mins

Course Breakfast, Dessert

Cuisine Spanish

Servings 12 large filled pancakes

Calories 249 kcal

Ingredients

  

1x2x3x

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
• 110 grams / 2 large eggs lightly beaten
• 2 teaspoons sea or kosher salt
• 1 tablespoon sunflower or neutral oil
• 14 grams / 1 tablespoon brandy

Custard Filling

• 90 grams / 5 large 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 light 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 on top and place under the grill until bubbling and caramelized.
• Serve immediately.

Notes

• Flour: Plain or all purpose flour helps give our pancakes structure and forms the batter to cook nice pancakes. Plain flour additionally helps to soak up a little moisture giving us a nice smooth batter that isn’t too runny.
• Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve into our batter and add sweetness without adding additional flavors to the batter. You could substitute with light brown sugar or raw sugar, though this might affect the flavor of the pancakes.
• Brandy: Rum or brandy are traditionally used here. You could omit and add water in equal measure or replace with whiskey or sherry, if you prefer.
• 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.

Adapted

Nutrition

Calories: 249kcal

Keyword breakfast, brunch, custard, pancakes

Tried this recipe?Let us know how it was!