Pancakes in the chateau

Pancakes stuffed with walnut filling and topped with wine sauce are a real treat, very high in calories, filling, but primarily delicious.

Preparation steps

Prepare pancakes according to your favorite or my pancake batter recipe.
Stuffing: Mix ground walnuts with sugar and vanilla sugar and pour over with enough boiling milk to make a spreadable mixture. Coat the pancakes with the filling and fold twice to get a triangle. Arrange on a serving plate next to each other, so that they overlap a little, then pour over the chateau.
Chateau - egg cream: Prepare two bowls, the larger one in which you will put heated water and the other slightly smaller one in which you will make the cream. In a small bowl, whisk the egg yolks with the sugar until foamy. Then slowly pour in the marsala or prosecco (I make it with prosecco). Transfer the pan to a larger pot with hot water, but do not touch the water and put everything on the fire. Steam the cream, stirring constantly with a whisk, until the first bubbles appear as signs of boiling, or when you can write on the cream. The cream must be thick and silky. Pour over the prepared pancakes and serve immediately.

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Rosa Cooking