Directions

• If you are a fan of pancakes, when you prepare them, I advise you to prepare a few more to make these wonderful pancakes au gratin with cheese, raisins, and vanilla custard cream. The ingredients are common, nothing complicated and together they form a truly spectacular dessert.
• I started by preparing the pancakes. I made extra, for another recipe, so you can eat them with jam or honey, the ones you have left over. In a bowl, I mixed the eggs, vanilla sugar, salt, and half the amount of milk. I added the flour, mineral water, and the rest of the milk, mixing well after each addition. In the end, I added a little oil to the composition, but you can replace it with melted butter if you wish.
• For baking pancakes, if you are a beginner, it is important to know that it is always advisable to use a non-stick pan. I baked the pancakes, adding the mixture with a ladle in the well-heated pan and greased with oil. The dough is soft, elastic, and slightly fragrant.
• After baking the pancakes, I prepared the filling. Fresh unsalted cheese, I crumbled it with a fork. I added the yogurt, raisins, essence, and vanilla sugar. At this point you can also add the untreated lemon peel if you want, I didn’t have it this time. Because I wanted to reduce the sugar, I didn’t add any more. But if you want, you can add 1-2 spoons of sugar to the composition.
• I filled the pancakes with 2 tablespoons each of the cheese and raisin mixture. I packed them, taking care to tighten the ends well so that the filling did not leak. I placed the pancakes in a tray, which I greased with butter and covered with sugar. I placed the small pats of butter on the pancakes to get a nice gratin. I baked the pancakes at 180 G for 15-20 minutes.
• While the pancakes were baking, I also prepared my vanilla sauce – vanilla custard cream. I put the milk on the heat (take care not to boil, but to be hot). In a bowl (necessarily stainless steel) I mixed the egg yolks and sugar well until I got a light foam and light in color. I continued to mix, gradually adding the hot milk.
• I then moved the bowl over a pot in which the water was boiling (not much). In other words, I cooked the vanilla cream in a bain-marie (steamed) and stirred continuously, taking care not to turn everything into an omelet. I checked with a thermometer, the eggs were cooked (74 degrees), I turned off the heat and immediately strained the vanilla sauce. Do not leave it in the bowl because the eggs will continue to cook. If you don’t have a thermometer, you can check the sauce with a spoon. If you run your finger on the back of a spoon dipped in the sauce and a clean groove remains, it’s ready.
• Perfect! I have everything ready to enjoy my delicious dessert. I poured the sauce over the warm pancakes and served with great pleasure. For me, it was a balanced sweet taste, but if you want, you can add a little powdered sugar on top of the pancakes, if you want something sweeter.
• You can also serve these pancakes with a big scoop of ice cream. So keep this in mind, if you love the combination of warm desserts with aromatic and cold ice cream. See you at the next recipe and don’t forget to leave a comment if you try this wonderful dessert.