A dish with a unique taste and aroma. Delicate pancakes with tender citrus-curd filling, the taste of which will perfectly shade cinnamon-rum sauce. Cinnamon as a spice will add sweetness and light astringency, and rum – the finest pleasant aroma. Perfect a combination of sweetness and light acidity. Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 8 In the 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.
Contents
Ingredients for the recipe:
Thin pancakes
- 1.5 tbsp. whole milk
- 1 tbsp. flour
- 1 tbsp. l crystalline sugar
- 1/4 tsp coarse salt
- 4 large eggs
- 4 tbsp. l (60 gr.) Butter, melt and cool
Cinnamon rum sauce
- 4 tbsp. l (60 gr.) Butter
- 1/2 tbsp. cane sugar
- 2 tbsp. l roma
- 1/2 tsp ground cinnamon
Filling
- 230 gr. cream cheese, room temperature
- 1/4 Art. cold cream
- 2 tbsp. l powdered sugar, plus some more for sprinkling
- 1 tsp vanilla extract
- 1 tsp finely grated orange zest, plus more bit for decoration
Recipes with similar ingredients: milk, premium flour, sugar, eggs, butter, brown sugar, rum, cinnamon, cheese cottage cheese, cream, icing sugar, vanilla extract, Orange zest
Recipe preparation:
- For pancakes: Mix milk, flour, crystalline sugar, salt, eggs and 2 tsp. butter in a blender and whisk until smooth, approximately 20 seconds. Leave the dough at room temperature at least 15 minutes before use or transfer to a closed container and place in refrigerator up to 1 day.
- For cinnamon-rum sauce: Melt the butter in a small stewpan over medium heat. Add cane sugar, rum and cinnamon and cook, stirring occasionally, until sugar will melt. Then add 2 tbsp. l water and boil some more minutes. Set aside and keep warm.
- For the filling: Mix cream cheese, cream, sugar whisk powder, vanilla and orange zest in a stationary mixer to a light, airy condition.
- Heat 25 cm. Pan over medium heat. Lightly grease a small amount of remaining melted butter. Add 3-4 tbsp. l pancake dough and make sure that the dough evenly covers the whole surface of the pan. Fry until on the underside a golden blush will appear, 2-3 minutes. Gently flip pancake. Then let fry for another 1 minute. Take the pancake off pans and repeat with the remaining dough, adding as needed in the pan butter. Fold the finished pancakes on top of each other.
- Put the pancake on a flat surface, the brown side way down. Distribute 3-4 tbsp. l fillings on the surface of the pancake a little further from the center and a few centimeters from the edge (with of your side), wrap the bottom of the pancake on its buttered filling surface and then wrap the whole pancake. Put the pancake on the plate connection side down, and then continue with the remaining pancakes and stuffing. Pour pancakes with sauce and sprinkle with powdered sugar, adding a little orange zest to the top. Serve right away for cooking.
