Ingredients
- Salted pancake batter (12 pancakes):
- 1/2 liter of milk
- 50 g melted butter
- 1 tbsp caster sugar
- 1 sachet of vanilla sugar
- 225 g flour
- 2 eggs
- For the garnish:
- 120 g dried apricots
- 120 g dried figs
- 1/2 small glass of orange juice
- 50 g of nuts
- 50 g caster sugar
- 3 cinnamon sticks
- a few toasted flaked almonds
Preparation
Pour the milk into a blender, add the butter, eggs, caster sugar, vanilla sugar and flour. Mix everything until you obtain a
fluid cream.
Let it sit for a few minutes before cooking. (You can also use a hand whisk).
Heat a non-stick pan and butter it very lightly. Pour half a ladleful of batter and tilt it so that it covers the entire bottom. Brown the pancake on both sides then place it on a clean cloth.
Continue like this until the dough is used up.
Preparation of the pancake filling:
Soft the dried apricots and figs in water for about 1 hour. Drain them and cut them into small pieces.
Arrange them in a pan over low heat, add the orange juice, caster sugar and cinnamon sticks, stirring gently.
Cut the nuts into small pieces and add them to the pan. Stir everything until caramelized. Remove from the heat, let cool then remove the cinnamon sticks.
Spread the pancakes, fill them with 1 tbsp. of the mixture then roll them up. Arrange them in a serving dish and serve them garnished with flaked almonds.
source: la-cuisine-marocaine.com
