Description
Delicate, thin yeast pancakes that are cooked fast enough, combined with delicate ricotta, sweet pear and salty caramel create a beautiful, delicious dessert dish!
Ingredients
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Milk
400 ml
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Water
250 ml
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Flour
500 g
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Chicken egg
2 piece
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Sugar
25 g
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Salt
0.5 tsp
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Yeast
6 g
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Vegetable oil
50 ml
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Butter
3 Tbsp
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Cream
80 ml
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Sugar
150 g
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Salt
0.5 tsp
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Pear
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Ricotta
Cooking
Heat the milk and water (not above 40 degrees).
Beat the eggs, add the milk and water, sugar, salt, yeast SAF-moment, beat with a whisk.
Gradually add the sifted flour to the consistency of liquid sour cream. In the end, add 25 ml of oil. Leave in a warm place for 40-50 minutes. After a specified time to add the remaining 25 ml of oil, mix well.
Bake pancakes on both sides until Golden brown.
To make the salted caramel. Melt the sugar over medium heat. The caramel should be Golden brown. Add melted butter, mix, then add hot cream and salt.
Keep on heat for another 3 minutes.
On pancakes put the ricotta and sliced pear, add some caramel.
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