Stuffed cream pancakes: one leads to another!

Get ready because with cream pancakes the same thing happens with cherries: one leads to another! Here is our recipe to prepare them.

Cream pancakes are often only considered when talking about Carnival desserts. In reality, these fried delicacies filled with custard and dipped in sugar are also prepared at other times of the year. The reason you will find out only after having tasted one. And then another, and so on until there is no trace of your cream-filled pancakes!

The recipe is quite simple and allows you to effortlessly prepare stuffed Carnival pancakes that are the envy of pastry shops . To do this, you must first prepare the classic choux pastry , that of cream puffs, to be clear, which then, once fried, will swell and remain empty inside. That's exactly where we're going to put the filling to get the pancakes with custard we've been waiting for.

How to make cream pancakes recipe

1. To prepare the recipe for stuffed pancakes, start with the custard. Heat the milk with the vanilla pod cut in half lengthwise and its seeds.
2. Separately, with a whisk, beat the egg yolks with 100 g of sugar and 30 g of corn starch .
3. Once the milk has boiled, pour it over the eggs, stirring constantly, and put it back on the heat, remembering to remove the pod. From the resumption of the boil it will take a few minutes to obtain the right consistency of the cream.
4. Let it cool and transfer it into a pastry bag fitted with a syringe tip.
5. Now you can dedicate yourself to the pancake dough. Heat the water in a saucepan and when it comes to a boil, add the butter , a pinch of salt and 50 g of sugar . Scented with lemon zest.
6. Remove it from the heat and add the flour and 50 g of sifted cornstarch all at once, mixing with a kitchen spatula.
7. Then put it back on the heat and let the dough cook until it starts to detach from the walls, forming a whitish patina on the bottom.
8. At this point, transfer it to the bowl of the planetary mixer and operate it at low speed with the leaf hook mounted.
9. Add the eggs , one at a time, waiting for the previous one to be absorbed, still with the machine running, until the mixture is rather sticky.
10. Now heat a saucepan with plenty of seed oil and when it reaches 170°C start frying the pancakes. Help yourself with two teaspoons so that they are not too big: the baking will tend to grow a lot, just like the cream puffs.
11. When they are well browned on both sides, drain them with a slotted spoon and pass them on absorbent paper.
12. Now stuff the pancakes, pouring the cream inside, then roll them in the granulated sugar (or icing sugar) and serve. Freshly made they're even better but we're sure you already know this!

If you love these fried desserts, we suggest you also try the Carnival fritters (they are amazing!) and the sweet fritters !

storage

Cream pancakes can be kept for a couple of days maximum. In fact, they are not suitable for being placed in the refrigerator and outside the presence of the cream makes them easily perishable. However, if you realize that they are too many for you, don't fill them all: keep the pancakes separately, in a bag, and the cream in the refrigerator, filling them gradually.

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