Cream cheese and blueberry pancakes sauce

Crepes with cream cheese and blueberry sauce – a detailed recipe cooking. Time: 1hour. 20 minutes. Difficulty: medium Quantity: 12 pancakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For pancakes:

• 1.5 tbsp. milk
• 1 and 1/4 Art. premium wheat flour
• 1/4 Art. melted butter
• 3 eggs of category CO
• 1/2 tsp table salt
• 1 tsp vanilla extract

For filling:

• 1 pack (225 gr.) Softened cream cheese
• 1 pack (225 gr.) Ricotta cheese
• 2 tsp lemon zest
• 1 tsp vanilla extract
• 1/2 tsp table salt
• 1/4 Art. granulated sugar

For berries:

• 1 liter (approximately 340 gr.) blueberries
• 1/4 Art. granulated sugar
• 1/4 Art. water
• 2 tbsp. l lemon juice

Recipes with similar ingredients: pancakes, milk, flour varieties, eggs, vanilla extract, lemon juice, lemon zest, cheese cottage cheese, ricotta cheese, blueberries

Recipe preparation:

1. For pancakes: Put all the ingredients in a large bowl and mix about 30 times. Cover the dough and put in refrigerator for at least 1 hour or up to 12 hours. Heat on average fire a large non-stick pan. Wipe her paper towel dipped in oil. To verify that the pan is hot, drip a few drops on it water. If the water will “dance” before it evaporates, you can start frying.
2. Pour 1/4 tbsp into the pan. dough by turning it to evenly distribute the dough on the bottom or flatten it back side of the spoon. Fry until the pancake grasps and browned for about 1-2 minutes. Turn it over and fry with another side to light brown, about another minute. Take off pancake from the pan and repeat the same steps with the remaining the test. (Pancakes can be prepared in advance, even in a month. Fold stack them, wrap and store in the freezer.)
3. For the filling: In a large bowl, mix all the ingredients and whisk until smooth. Cover and place in refrigerator before use. (You can cook in advance, for day.) For berries: In a small saucepan, mix sugar, water and 1/2 tbsp. blueberries. Bring to a boil over medium heat. Cook until the berries will not burst, the sugar will not dissolve, and the mixture will not slightly thicken, about 5 minutes Remove from heat. Put the remaining berries in a small bowl and pour the cooked syrup. Cool to room temperature for 30 minutes Add lemon juice (You can cook in advance, per day.). Cover and store in refrigerator before use.
4. To serve: Preheat the oven to 180 ° C and set grill to the center. Lay out 3 tbsp. l toppings to the center of each pancake. Wrap the edge of the pancake on the filling, tuck the sides and roll like a burrito. Put it on a baking sheet and repeat the same actions until you stuff all the pancakes. Bake until they warm up (the internal temperature according to the cooking thermometer should be 71-74 ° C), and the filling will not become soft, about 15 minutes. Place the pancakes on a serving plate and serve with berries.