Pancakes with almond Frangipane and plum

Description

The sweet filling of a delicious plum and almond frangipan is, in my opinion, the perfect combination. The pancakes with the stuffing very juicy, tasty and original. Help yourself!

Ingredients

Almonds

120 g
Butter

115 g
Powdered sugar

140 g
Flour

30 g
Salt

0.5 tsp
Chicken egg

2 piece
Extract

0.5 tsp
Vanilla essence

0.5 tsp
Drain

910 g
Water

60 ml
Granulated sugar

50 g
Brown sugar

50 g
Cardamom

0.25 tsp
Ginger

0.25 tsp
Cinnamon

0.25 tsp
Vanilla essence

0.25 tsp
Lemon juice

0.5 tsp
Milk

420 ml
Chicken egg

4 piece
Salt

0.5 tsp
Flour

190 g
Sunflower oil

6 Tbsp

Cooking

Prepare the pancakes. Mix milk, eggs and salt. Add flour and stir until smooth. Then add the butter and beat in to the batter. Put in the refrigerator for at least 30 minutes. Then, bake pancakes, greasing the pan when necessary with sunflower oil.

Do frangipan. It can be made in advance and kept in the refrigerator for 2 days. Grind almonds in food processor until flour.

Add the butter, icing sugar, flour and salt and mix well.

Then add eggs, vanilla extract and almond extract and stir about 30 seconds the mass is air.

Now, prepare the sauce drain. Plum wash, cut into quarters, remove the bone and cut into plates.

Put in a pot with plums, sugar, brown sugar, cardamom, ginger, cinnamon, vanilla extract, lemon juice and water.

Bring to a boil while stirring periodically, diminish the fire and cook without covering with a lid for 20 minutes. If necessary, you can add sugar or lemon juice (to taste).