Fladle Uberbacken is a classic Swabian comfort dish that transforms simple pancakes into a decadent baked dessert or hearty breakfast. Tender, thin pancakes are filled with a warm mixture of applesauce and raisins, then rolled up and arranged in a baking dish. They are generously topped with a rich custard made from eggs, milk, sugar, and sliced almonds, then baked until golden and bubbling. The result is a harmonious blend of soft textures and sweet, aromatic flavors. Perfect for weekend brunches or special family gatherings, this dish brings a taste of traditional German home cooking to your table.
Fladle Uberbacken (Swabian Pancakes
Description
Fladle Uberbacken is a classic Swabian comfort dish that transforms simple pancakes into a decadent baked dessert or hearty breakfast. Tender, thin pancakes are filled with a warm mixture of applesauce and raisins, then rolled up and arranged in a baking dish. They are generously topped with a rich custard made from eggs, milk, sugar, and sliced almonds, then baked until golden and bubbling. The result is a harmonious blend of soft textures and sweet, aromatic flavors. Perfect for weekend brunches or special family gatherings, this dish brings a taste of traditional German home cooking to your table.Ingredients
Directions
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Preheat the oven to 375F (190C).
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In a bowl, whisk together the flour, 2 eggs, 1/4 teaspoon of salt, and 1 cup of milk until a smooth batter forms.
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Lightly oil a large frying pan over medium heat. Pour in enough batter to form thin pancakes and cook until golden on both sides. Repeat to make 6 to 8 pancakes.
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In a small saucepan, gently heat the applesauce and stir in the raisins. Set aside to cool slightly.
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Place one pancake on a flat surface. Spread a portion of the warm applesauce-raisin mixture evenly over the top.
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Roll the pancake up tightly like a jelly roll. Cut the roll in half crosswise with a sharp knife.
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Grease an ovenproof baking dish with oil or butter. Arrange the pancake rolls upright in the dish, standing on their cut edges.
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In a separate bowl, whisk together the remaining 1 egg, sugar, 1/4 teaspoon of salt, 1 cup of milk, and sliced almonds.
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Pour the almond-custard mixture evenly over the arranged pancakes in the baking dish.
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Dot the top with pats of butter.
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Bake in the preheated oven for 40 minutes, or until the custard is set and the top is golden brown.
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Remove from the oven and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 181.3kcal
- % Daily Value *
- Total Fat 3.7g6%
- Saturated Fat 1.1g6%
- Cholesterol 48.8mg17%
- Sodium 438.2mg19%
- Total Carbohydrate 34.8g12%
- Dietary Fiber 2.8g12%
- Sugars 21.5g
- Protein 4.7g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven before serving.
For a richer flavor, substitute half of the milk in the custard with cream. You can also add a pinch of cinnamon or nutmeg to the applesauce mixture for extra warmth.
Ensure the pancake batter is thin enough to spread easily in the pan for delicate rolls. If the applesauce is too thick, add a splash of water to make it easier to spread.
