Pancake strudel "Berry duet"

Description

Raspberry pancakes, custard and currants. All this is harmoniously combined in the same dessert! This sweet dish will satisfy lovers of pancakes.

Ingredients

Cooking

Fresh raspberries crushed with a blender and RUB through a sieve

For the pancakes sift the flour, mix it with brown sugar ( I used sugar TM "Mistral") and salt, add eggs

Gradually pouring the milk, stir the mass with a whisk to avoid lumps

Now add to the batter raspberry puree and stir to combine

Bake pancakes. Out of about 25.

For the custard egg to wipe with sugar, vanilla, add 30 ml of milk and flour

The remaining milk bring to a boil and pour in egg mixture while stirring., boil the cream for 2-3 minutes, remove from heat, cover and allow to cool

Pancakes to lay on the table overlap. I split the pancakes into 2 parts and made 2 loaf because it is so easy to fold

Brush them with cream, lay the currants on half of the intended roll

Roll the loaf tightly. Wrap loaf in foil and put into the refrigerator for 3-4 hours to cool down.

Slice the roll into slices when serving you can pour the berry sauce or sprinkle with powdered sugar

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