Swedish pancakes with cherry cream cheese, chocolate, and bananas

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 535, total fat 28 G., saturated fats 18 G., proteins 9 G., carbohydrates 65 G., fiber 3 G., cholesterol 99 mg, sodium 128 mg, sugar 33 G.

Swedish pancake batter contains more eggs, milk, and butter than flour, making them thinner and more delicate. These pancakes are served in tubes with a variety of sweet fillings and toppings. Fill some pancakes with cherry cream cheese, others with Nutella and bananas. Serve the remaining fillings as toppings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pancakes

2 cups of milk
2 large eggs
4 tablespoons melted butter, divided
0.5 tsp vanilla extract
1 cup premium flour
1/4 cup sugar
1 pinch of coarse salt

Fillings

1 can (425 g) canned cherry pie filling, divided
1 container (220 g) whipped cream cheese
2 bananas, thinly sliced
0.5 cup chocolate-hazelnut spread (preferably Nutella)
Powdered sugar, for dusting

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, cream cheese, bananas, chocolate-nut butter

Cooking the dish according to the recipe:

Dough:

In a large bowl, combine the milk, eggs, 2 tablespoons of melted butter, and vanilla extract. In another bowl, combine the flour, sugar, and salt. Fold the dry ingredients into the wet mixture, stirring to avoid lumps. Let the dough rest for a few minutes while you prepare the filling. The dough can be covered and refrigerated for up to 24 hours, but it may need to be thinned slightly.
Filling:

Mix 1 cup cherry pie filling with cream cheese; cover and refrigerate until ready to serve. Spoon the remaining filling into a serving bowl. When ready to serve, slice the bananas and place them in a bowl; transfer the chocolate spread to another bowl.

Pancakes:

Lightly grease a skillet with melted butter. Pour about 1/4 cup of batter into the pan, swirling it to coat the bottom evenly. When the top is dry and bubbly and the edges are lightly browned (45 seconds to 1 minute), flip the pancake and cook for another 15-20 seconds. Your first pancake may be lumpy, but don't worry, just eat it!
Transfer the finished pancake to a plate and fry the remaining pancakes, adding 1/4 cup of batter at a time and brushing the pan with melted butter as needed. Stack the pancakes and set aside, covered with foil, until ready to serve. Cover the pancakes and refrigerate them for up to 24 hours. Alternatively, you can layer them between layers of waxed paper, wrap them in plastic wrap, and freeze them for up to a month. Defrost overnight in the refrigerator before serving.
Place the pancakes on the table along with the fillings. Spoon the filling onto one pancake, fold it in half, and roll it into a tube. Garnish with a spoonful of cherry pie filling or sprinkle with powdered sugar.