Pancake Cups with Nectarine Cream
Pancakes don’t have to end up only as rolls or folded quarters. We can turn them into edible cups filled with a cream made from sour cream, mascarpone and nectarines. These baked pancake cups make a lovely surprise on the plate.
Prep: 1 h 10 min
Servings: 6
Energy: 122 kcal per serving
Method
01.
In a bowl, mix the milk with the plain flour. Add the whole eggs, whisk together and season with salt.
02.
Tip: For fluffier pancakes, you can add a little sparkling water to the batter.
03.
Put the prepared batter in the fridge to rest for at least 30 minutes. Then stir the batter again and start frying pancakes in a heated pan with a little oil. Fry the pancakes (Ø 20 cm) on both sides until golden brown. To make the cups, wash some bowls and place them upside down on a baking tray. Drape a pancake over each bowl, pat it dry with a cloth and press it against the sides of the bowl. Remove the cloth each time and bake in an oven preheated to 150 °C for about 20 minutes. After removing from the oven, leave the pancakes on the bowls to cool.
04.
In a bowl, whisk the sour cream, icing sugar and mascarpone until smooth. Wash the nectarines (set 1 aside for decoration), cut them into small cubes and stir them into the cream.
05.
Remove the pancakes from the bowls, fill the resulting cups with the prepared cream and decorate with a nectarine cut into slices.
