We all love au gratin pancakes, but this time we're making them a little differently
Pancakes au gratin are one of those homemade desserts that we have always loved. Soft pancakes, creamy filling and golden brown crust are a combination that can hardly disappoint. But this time you can prepare them a little differently and take the well-known classic into a slightly more special version.
The pancakes are filled with cottage cheese filling and blueberries, then topped with a gratin pancake topping and baked in the oven. The result is a juicy, creamy dessert in which the tender cottage cheese and the slightly sour taste of the blueberries complement each other beautifully.
The recipe was prepared by Sanja Sirk, who has been delighting us with her homemade delicacies for many years. Her recipes are often based on well-known dishes, which she transforms into something new with an imaginative preparation method or an additional ingredient. With these gratin pancakes, she has also upgraded the classic dessert in a simple way that is worth trying.
For the pancake batter:
- 3 eggs
- 300 g of mocha
- 1 tablespoon sugar
- 1 vanilla sugar
- 3 dl of milk
- 2 dl water
- a pinch of salt
For the filling:
- 250 g pressed cheese
- 3 tablespoons of sugar
- 1 vanilla sugar
- 2 eggs
- 1 teaspoon rum
- 1 lemon (grated zest and juice)
- a pinch of salt
Topping:
- 2 eggs
- 50 ml of sweet cream
- 1 tablespoon sugar
We also need:
- 200 to 300 g blueberries (fresh or frozen)
- 1 tablespoon cornstarch
- 1 tablespoon butter for greasing the baking dish
- powdered sugar for sprinkling
Preparation process
First, make the pancake batter. Mix the ingredients with a mixer until smooth. Let it rest for half an hour to let the gluten develop.
While the dough is resting, prepare the filling. Place the cottage cheese, regular sugar, and vanilla sugar in a bowl. Add two more egg yolks, rum, juice and zest of one lemon, and a pinch of salt. Mix until smooth.
Beat two egg whites separately until stiff. Using a whisk, carefully fold the beaten egg whites into the curd mixture.
Place the blueberries in a bowl and sprinkle with cornstarch. Stir to distribute evenly.
Mix the pancake batter, then bake thinner pancakes in a heated pan.
Spread each pancake generously with the filling. Sprinkle blueberries over the filling and fold the pancake three times to form a triangle (as shown in the picture).
Place the pancake triangles in a baking pan that has been greased with butter. Repeat the process until all the filling and pancakes are used up or the baking pan is full.
For the topping, mix the eggs, heavy cream, and sugar until foamy. Carefully spoon the prepared topping over the pancakes.
Bake the stuffed pancakes for about 40 minutes in the oven at 170 degrees Celsius. Sprinkle the baked gratin pancakes with powdered sugar. Serve warm or cold. Enjoy!
