Time: 50 min.
Complexity: average
Servings: 4

These delicious tropical pancakes are filled with a delicate mixture of light cream cheese and Italian ricotta cheese. This dish is a great alternative to any dessert. Fried pineapple with nuts is a delicious dish on its own, but paired with the creaminess of the cheeses, this tropical delight creates the perfect flavor combination. When serving these pancakes, you can top them with a scoop of ice cream—straight creamy ice cream is perfect, enhancing the overall flavor.

Ingredients:

Pancakes

• 2 eggs
• 1/2 cup milk
• 1/2 tsp salt
• 1 teaspoon crystal sugar
• 1/2 cup flour
• Butter

Cheese filling

• 1/2 cup chilled heavy cream
• 1/2 cup ricotta
• 230 g cream cheese, room temperature
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp grated orange zest
• Powdered sugar

Fried pineapples

• 1/3 cup cane sugar
• 1 cup toasted macadamia nuts, coarsely chopped
• 4 tbsp (60 g) butter, melted
• 1 pineapple, peeled and sliced

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

eggs, milk, sugar, premium flour, butter, cream, ricotta cheese, curd cheese, vanilla extract, Orange zest, powdered sugar, brown sugar, macadamia nut, Pineapple

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Preparation:

Step 1
• Pancakes: Whisk the eggs and milk in a bowl. Stir in the salt, crystal sugar, and flour. Let sit for 30 minutes.
Step 2
• Preheat oven to 90 degrees and place the baking sheet in the oven to heat up.
Step 3
• Melt about 1/2 teaspoon of butter in a 20-25 cm (8-10 in) frying pan over medium heat. When it begins to foam, add about 2 tablespoons of batter. Lift and tilt the pan until the batter coats the entire surface. Return the pan to the heat and let it cook until the bottom is lightly browned. Transfer to a preheated baking sheet. Repeat with the remaining batter.
Step 4
• Cheese filling: Whip the cream until stiff and refrigerate. Combine the ricotta and cream cheese in a mixer until smooth (it won't be perfect due to the graininess of the ricotta, so don't worry). Add the sugar, vanilla, and zest and mix well. Fold in the whipped cream. Refrigerate until ready to serve.
Step 5
• Fried pineapples: Mix sugar, nuts, and butter. Sprinkle the mixture over the pineapple pieces and fry.
Step 6
• Remove the crepes from the oven. Spread each crepe with the cheese filling one by one and roll them like a cigar. Dust with powdered sugar and serve with grilled pineapple.

Votes: 1

Author of the recipe - Gail Gand (USA) is the pastry chef and co-owner of the Chicago restaurant TRU.