Swedish pancakes with Nutella, banana, and cream cheese

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 8

Swedish pancakes with Nutella, banana, and cream cheese - 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:

Pancakes

2 cups of milk
2 large eggs
4 tbsp melted butter
1/2 tsp vanilla
1 cup premium flour
1/4 cup sugar
A pinch of salt

Filling

425 gr. cherry pie filling
225 g whipped cream cheese
2 bananas, cut into slices
1/2 cup chocolate-hazelnut spread (we recommend Nutella)
Powdered sugar for sprinkling

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

For the testIn a large bowl, whisk together the milk, eggs, 2 tablespoons melted butter, and vanilla.

In another bowl, combine the flour, sugar, and salt. Add the dry ingredients to the milk mixture, whisking to remove any 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.)
For the fillingCombine 1 cup of cherry pie filling and cream cheese frosting. Cover and refrigerate until ready to serve. Place the remaining cherry filling in a serving bowl. Before serving, slice the bananas and place them in a bowl; place the chocolate spread in another bowl.

For pancakesLightly grease the pan with melted butter. Pour in no more than 1/4 cup of batter, swirling the pan to coat the bottom evenly. After 45-60 seconds, when the top looks dry and the bubbles and edges are lightly browned, flip the pancake and cook for another 15-20 seconds. (The first pancake may not cook through—if so, don't worry, save it as an appetizer.) Transfer the pancake to a plate and continue cooking the remaining batter in 1/4 cup batches, brushing the pan with melted butter as needed.
Stack the pancakes on top of each other and set aside, covered with foil, until ready to serve. (Pancakes can be kept covered in the refrigerator for up to 24 hours. They can also be interspersed with layers of waxed paper, wrapped in plastic wrap, and frozen for up to a month. Thaw in the refrigerator before using.)
For servingRemove the pancakes and filling bowls. Spoon one of the fillings onto the pancake, fold in half, and roll into a tube. Top with the remaining cherry cream cheese or dust with powdered sugar.

Recipe Swedish pancakes.