Pancakes with orange-curd filling and berries

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Quantity: 36 pancakes

Pancakes with orange-curd filling and berries - a detailed recipe.

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:

Chocolate pancakes

2 cups premium flour
1/4 cup sugar
4 tbsp. good quality cocoa
1/4 teaspoon fine salt
2 cups whole milk
1/2 cup water
6 large eggs
110 g melted butter
2 tsp vanilla extract

Berry topping

225 g strawberries, washed
225 g blueberries, washed
1/3 cup sugar
Orange liqueur (optional)

Orange and curd filling

2 tbsp. Fromage Blanc cream cheese
2 tbsp. mascarpone cheese
1/3 cup sugar
2 tbsp finely grated orange zest (from 2 large oranges)
1/2 cup freshly squeezed orange juice (from 1 large orange)
1 teaspoon vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, milk, premium flour, cocoa, vanilla extract, strawberry, blueberry, curd cheese, Orange juice, Orange liqueur, pancakes

Cooking the dish according to the recipe:

Prepare the doughIn a food processor or blender, combine flour, sugar, cocoa, and salt. Add milk, water, eggs, butter, and vanilla and blend until smooth. Let stand for at least 30 minutes.
Prepare the berriesWhile the dough is resting, hull the strawberries and cut them in half. Combine them in a medium bowl with the blueberries, sugar, and orange liqueur (if using).

Prepare the fillingWhisk the two types of cheese together with the sugar, vanilla, orange zest and juice.

Fry some pancakesHeat a nonstick frying pan or a 6-inch (15 cm) pan over medium heat—a drop of water on the surface should sizzle and immediately evaporate. Quickly pour in about 2 tablespoons of batter and swirl the pan, coating the bottom evenly. Cook for about 30 seconds, until the batter sets.

Flip the pancake over and cook the other side until lightly golden. Repeat with the remaining batter, stacking the finished pancakes on top of each other.
Place 1 tablespoon of the curd filling on the bottom edge of each pancake and roll it up. Carefully place the pancakes on a serving plate. (You can fry and fill the pancakes a day ahead of serving by covering them tightly with plastic wrap and refrigerating them overnight.)
To serve: Preheat oven to 120°C. Cover the pancakes with foil and bake for about 10 minutes.

Spoon the prepared berries onto the pancakes and serve.