Nut Palatschinken

Ingredients

• 250 ml milk
• 2 Eggs
• 125 g flour
• 1 Tbsp vanilla sugar
• 3 tbsp sugar
• butter (for frying)
• 250 ml milk
• 2 tbsp honey
• 70 g sugar
• 170 g finely ground hazelnuts
• 50 g sponge cake crumbs
• 50 g Raisins
• 20 ml rum
• 0.5 tsp grated lemon zest
• 1 Tbsp vanilla sugar
• 2 egg yolks
• powdered sugar (for dusting)
• 1 untreated orange
• hazelnut kernels (for garnish)

Instructions

1. 1.

   Whisk all ingredients for the batter into a smooth mixture and let it rest for about 30 minutes. Then heat a little butter in an 18 cm pan, pour a thin layer of batter and cook 1–2 minutes until golden brown. Flip and cook the other side similarly. Keep finished pancakes warm in a 60 °C oven.

2. 2.

   Thinly peel orange zest with a sharp knife into fine strips, blanch briefly in boiling water, drain, and set aside. Thoroughly peel remaining orange skin, remove all white membranes, then cut along the inner membranes to separate the fillets. Collect the juice and squeeze out any leftover pulp.

3. 3.

   For the filling bring milk to a boil, stir in honey, sugar, hazelnuts, crumbs, raisins, rum, lemon zest, vanilla sugar, and orange juice; let it simmer. Remove from heat and fold in egg yolks.

4. 4.

   Spread the nut mixture on the palatschinken, roll them up, dust with powdered sugar, and garnish with orange zest, fillets, and a few hazelnut kernels before serving.

5. 5.

   Serve with yogurt if desired.