Pancake Rolls with Yogurt Cream Filling

Ingredients:

For the Filling:

• 1 large egg
• 110 g sugar (about 1/2 cup)
• 10 g vanilla sugar (about 1 tsp)
• 1.5 tablespoons cornstarch
• 350 g sour cream or Greek yogurt (about 1 1/2 cups)
• 40 g butter (about 2 1/2 tbsp)

For the Pancakes:

• 4 large eggs
• Pinch of salt
• 1 tablespoon sugar
• 180 g flour (about 1 1/2 cups)
• 400 ml milk (about 1 2/3 cups)
• 30 g butter (melted, about 2 tbsp)

Directions:

• Prepare the Filling:
  • In a bowl, whisk together 1 large egg, 110 g sugar, 10 g vanilla sugar, and 1.5 tablespoons cornstarch.
  • Add 350 g of sour cream or Greek yogurt and stir until smooth.
  • Cook the mixture over low heat, stirring constantly, until it thickens.
  • Once thickened, remove from heat and add 40 g of butter. Stir until fully combined.
  • Cover the mixture with cling film and let it cool to room temperature.
• Prepare the Pancake Batter:
  • In a large bowl, whisk together 4 large eggs, a pinch of salt, and 1 tablespoon sugar.
  • Add 180 g of flour, 400 ml milk, and 30 g of melted butter. Stir until the batter is smooth.
  • Let the batter rest for 10 minutes.
• Bake the Pancakes:
  • Preheat the oven to 190°C (375°F).
  • Pour the pancake batter into a greased baking dish and bake for 25-30 minutes, or until golden brown.
  • Let the pancake cool for about 10 minutes before handling.
• Assemble the Rolls:
  • Once the pancake has cooled slightly, spread the yogurt cream filling evenly over the surface.
  • Roll the pancake up into a tight roll.
  • If desired, place the rolled pancake in the refrigerator to cool further.
• Serve:
  • Before serving, sprinkle the pancake rolls with powdered sugar for a sweet finishing touch.

Serving Suggestions:

1. Serve with fresh berries for a fruity contrast.
2. Pair with a cup of hot tea or coffee.
3. Top with whipped cream for extra indulgence.
4. Add a drizzle of chocolate syrup for extra sweetness.
5. Enjoy as a light dessert after a meal.