Chestnut pancakes with honey cream
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Fragrant, with a nutty taste, chestnut pancakes. In the middle - crispy almond layer, and top with butter and honey cream. Welcome to our carnival!
Ingredients for Chestnut pancakes with honey cream
- Milk - 2 stack.
- Chicken egg - 3 PCs
- Sugar - 1 tbsp
- Salt - 1/2 tsp.
- Flour - 1 Cup.
- Flour - 1/2 stack.
- Butter - 2 tbsp
- Vegetable oil - 1 tbsp
- Water - 1 Cup.
- Almonds - 1 Gorst.
- Brown sugar - 5 tsp.
- Ricotta - 250 g
- Cream - 1 Cup.
- Honey - 2 tbsp
Step by step instruction of cooking Chestnut pancakes with honey cream
Combine milk, eggs, sugar, salt.
Continuing to whisk, pour in the boiling water and add the sifted flour.
Add the melted butter and vegetable oil TM "generous gift". Beat again, until the oil connection with the ground.
Cover the bowl with the dough with a towel and leave for 30 minutes. the dough will be quite liquid, but do not let that scare!
Grind the almonds in a blender, to a state of crumbs. Fry in a dry pan until a nutty smell and a characteristic Golden color. Cool. To connect with brown sugar (amount of sugar you add to taste) and mix.
To combine the ricotta, cream, honey (honey amount can be adjusted to taste).
Whip the cream for 3 minutes. The cream should be thick. To put in the cooler.
Grease a nonstick pan with vegetable oil. Bake pancakes on medium heat for 1.5-2 minutes on each side.
Remove the pancake from the pan, still hot sprinkle almond flakes with sugar and rolled into a triangle.
Serve with honey butter cream.