Filled Pancakes
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!
Servings 12 large filled pancakes
Calories 249kcal
Ingredients
Pancakes
- 300 grams / 1 ¾ cups + 2 tablespoons plain flour
- 300 grams / 1 cup + 2 tablespoons water
- 560 grams / 2 ⅓ cups + 1 tablespoon milk
- 110 grams / 2 large eggs lightly beaten
- 2 teaspoons sea 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
- 480 grams / 2 cupsmilk
- 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.
Nutrition
Calories: 249kcal