Description
Delicious and very tender pancakes stuffed with blueberries and ricotta. thanks to juice blueberries, the filling to be soft blueberry purple color. Delicious and beautiful.
Ingredients
-
Flour
180 g
-
Chicken egg
1 piece
-
Salt
0.5 tsp
-
Milk
250 ml
-
Sugar
2.5 Tbsp
-
Water
100 ml
-
Blueberries
2 Tbsp
-
The juice of a freshly squeezed
3 Tbsp
-
Ricotta
150 g
-
Vanilla
1.5 g
-
Vegetable oil
8 Tbsp
-
Powdered sugar
1 Tbsp
Cooking
Beat the egg with salt and 1 tablespoon of sugar. Add half the milk, flour and mix well. Gradually add the remaining milk and water, mix thoroughly until a homogeneous consisteni.
Fry the pancakes in vegetable oil on a heated frying pan on both sides.
2 tbsp of blueberries aside for the filling.
To prepare fresh blueberry juice, pressed manually through cheesecloth.
To the ricotta, add sugar, vanillin.
Add blueberries with blueberry juice.
Mix in a blender until smooth.
Get a beautiful cream filling.
Pancakes folded in half, 1/2 halves to spread the blueberry cream.
Roll each pancake in the shape of a cone.
Decorate pancakes with blueberries and sprinkled with powdered sugar.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.