Pancakes with hazelnut cream

Ingredients for Pancakes with hazelnut cream

Instructions for Pancakes with hazelnut cream

To prepare the Pancakes with hazelnut cream recipe, please follow these instructions:

The eggs are whipped together. The flour is sifted in and it is whipped together. Sugar and vanilla grains are whipped in and milk, beer and orange juice are whipped in succession. Then add salt and finally melt the melted butter. The pancakes are baked thin with a little butter on the forehead until they are tenderly light brown. Fill egg yolks, milk, sugar and vanilla together with flour in a saucepan over low heat. Always whip until it becomes creamy. The cream must not boil as it easily separates. The cream is poured through a sieve and allowed to cool. The nuts are placed in a preheated oven at 200 degrees for 6-8 minutes. The nuts are removed and the thin shell can easily be pelted or shaken off. Then chop the nuts very nicely and turn into the cream. The egg whites are whipped stiff and turned into the cream. The filling is distributed on the pancakes. They are folded together and sprinkled with flourishes. The pancakes are placed in a preheated oven at 250 degrees.