These Swabian Pancakes offer a delightful twist on traditional breakfast fare, combining soft, tender pancakes with a luscious fruit filling and a rich custard bake. The dish features delicate pancakes rolled around a sweet mixture of heated applesauce and plump raisins. Once assembled, they are nestled in an ovenproof dish and bathed in a savory-sweet custard made from eggs, milk, sugar, and sliced almonds. Baked until golden and set, the result is a comforting dessert or brunch item with a creamy texture and nutty aroma. Perfect for weekend gatherings or special occasions, this recipe brings a touch of German culinary tradition to your table. Serve warm for the best experience, allowing the flavors of apple, almond, and vanilla to shine through every bite.
Swabian Pancakes
Description
These Swabian Pancakes offer a delightful twist on traditional breakfast fare, combining soft, tender pancakes with a luscious fruit filling and a rich custard bake. The dish features delicate pancakes rolled around a sweet mixture of heated applesauce and plump raisins. Once assembled, they are nestled in an ovenproof dish and bathed in a savory-sweet custard made from eggs, milk, sugar, and sliced almonds. Baked until golden and set, the result is a comforting dessert or brunch item with a creamy texture and nutty aroma.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC).
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In a bowl, whisk together flour, 2 eggs, 1/4 teaspoon salt, and 1 cup milk until smooth to form the pancake batter.
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Lightly oil a large frying pan over medium heat.
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Cook 6 to 8 pancakes, 2 or 3 at a time, flipping once golden brown on each side.
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In a small saucepan, heat the applesauce and stir in the raisins until warm.
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Spread the warm apple-raisin mixture evenly over each pancake.
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Roll each pancake up tightly like a jelly roll.
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Cut each rolled pancake in half crosswise with a sharp knife.
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Grease an ovenproof baking dish with oil or butter.
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Arrange the pancake halves in the dish, standing them up on their cut edges.
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In a separate bowl, whisk together 1 egg, sugar, 1/4 teaspoon salt, 1 cup milk, and sliced almonds.
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Pour the custard mixture evenly over the arranged pancakes.
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Dot the top with small pieces of butter.
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Bake in the preheated oven for 40 minutes, or until the custard is set and golden.
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Serve immediately while warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1087.7kcal
- % Daily Value *
- Total Fat 22.4g35%
- Saturated Fat 6.7g34%
- Cholesterol 292.9mg98%
- Sodium 2629.2mg110%
- Total Carbohydrate 208.8g70%
- Dietary Fiber 16.7g67%
- Sugars 129.0g
- Protein 28.1g57%
* 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
For best texture, ensure the pancake batter rests for 10 minutes before cooking to allow the flour to hydrate fully.
You can substitute the applesauce with pureed poached pears or plums for a seasonal variation.
If you prefer a crispier topping, sprinkle additional sliced almonds over the custard before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.
Ensure your ovenproof dish is large enough to hold all pancake rolls in a single layer without overcrowding.
