Pancakes with cottage cheese filling and cinnamon-rum sauce
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
A dish with a unique taste and aroma. Delicate pancakes with a delicate citrus-curd filling, the flavor of which is perfectly complemented by a cinnamon-rum sauce. The cinnamon spice adds a hint of sweetness and a slight tartness, while the rum adds a subtle, pleasant aroma. The perfect combination of sweetness and a hint of tartness.
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.
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:
Thin pancakes
- 1.5 cups whole milk
- 1 cup flour
- 1 tbsp. crystal sugar
- 1/4 teaspoon coarse salt
- 4 large eggs
- 4 tbsp (60 g) butter, melted and cooled
Cinnamon-rum sauce
- 4 tbsp (60 g) butter
- 1/2 cup cane sugar
- 2 tbsp rum
- 1/2 tsp ground cinnamon
Filling
- 230 g cream cheese, room temperature
- 1/4 cup cold heavy cream
- 2 tablespoons powdered sugar, plus a little more for dusting
- 1 tsp vanilla extract
- 1 teaspoon finely grated orange zest, plus extra for garnish
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Cooking the dish according to the recipe:
- For pancakes: Combine the milk, flour, granulated sugar, salt, eggs, and 2 teaspoons of butter in a blender and blend until smooth, about 20 seconds. Let the dough sit at room temperature for at least 15 minutes before using, or transfer to a covered container and refrigerate for up to 1 day.
- For the cinnamon-rum sauce: Melt the butter in a small saucepan over medium heat. Add the cane sugar, rum, and cinnamon and cook, stirring occasionally, until the sugar melts. Then add 2 tablespoons of water and cook for a few more minutes. Set aside and keep warm.
- For the filling: Combine cream cheese, heavy cream, powdered sugar, vanilla, and orange zest in a stand mixer and beat until light and fluffy.
- Heat a 25 cm (9 in) skillet over medium heat. Lightly grease with a little of the remaining melted butter. Add 3-4 tablespoons of pancake batter, making sure it coats the entire pan. Cook until golden brown on the bottom, 2-3 minutes. Carefully flip the pancake. Then let it cook for another minute. Remove the pancake from the pan and repeat with the remaining batter, adding more butter to the pan as needed. Stack the finished pancakes, one on top of the other.
- Place the crepe on a flat surface, brown side down. Spread 3-4 tablespoons of filling over the crepe slightly from the center and a few inches from the edge (on your side). Fold the bottom of the crepe over the filling-covered surface, then fold the entire crepe over. Place the crepe on a plate, seam side down, and continue with the remaining crepes and filling. Pour the sauce over the crepes and sprinkle with powdered sugar, adding a little orange zest on top. Serve immediately.
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