Home Recipe Inspiration Curd Cheese Raspberry Pancake Pack Recipe
Curd Cheese Raspberry Pancake Pack Recipe

Curd Cheese Raspberry Pancake Pack Recipe

by Ünal Güler

The crepe bundle with curd cheese and raspberry is a very good recipe for those looking for different flavors among crepe recipes. The most beautiful pancake recipes turn into different pancake recipes by meeting different tastes on our food site. This Curd Cheese Raspberry Pancake Pack recipe is one of such different pancake recipes. Curd cheese and raspberry crepe bundle, which you can prepare and cook and serve in about half an hour, is a delicious and delicious crepe recipe. If you want, make it as a breakfast menu, if you want, as a hot starter for the evening menu, or as a treat for 5 o’clock tea. The best thing about the curd cheese and raspberry crepe bundle is the aroma of the sauce poured on it. Pancake sauces are usually simple familiar sauces. However, this pancake sauce is both different and delicious. Here is a delicious curd cheese raspberry pancake bundle recipe for you.

For 8 people
Preparation time: 20 minutes + time to prepare the pancakes
Cooking time: 10 minutes
Difficulty level: 2

Ingredients :

Crepe:

150 gr. flour
A pinch of salt
4 large eggs
250 ml. milk
90 gr. butter

Mortar

250 ​​gr. very fresh, sweet curd cheese
50 gr. granulated sugar
60 gr. finely chopped candied lemon peel
60 gr. coarsely chopped dark chocolate
1 teaspoon cinnamon
1 teaspoon rum
2 tablespoons freshly squeezed orange juice

Sauce

100 gr. granulated sugar
2 tablespoons of freshly squeezed orange juice
450 gr. fresh raspberry
The peel of 1 orange cut into thin and long strips (15 cm. pieces)

How to Make Raspberry Pancake Pack with Curd Cheese

Mortar:

• Mix the curd cheese and sugar in a medium bowl.
• Candied lemon peel, chocolate, cinnamon, rum and Add the orange juice and mix well.
• Put 1 tablespoon of mortar in the middle of each crepe. Make a bundle by folding the edges inward and tie the bundles neatly with strips of orange peel.

Sauce:

• Put sugar and orange juice in a thick-bottomed saucepan. Heat over medium heat until the sugar melts.
• Mash the raspberries in a small bowl with a fork until they become puree.
• Add the raspberries into the sugar and orange mixture and stir. Cook on low heat for about 5 minutes until it thickens.
• Pass the mixture through a strainer to separate the seeds.
• Serve the pancakes hot with raspberry sauce on the side.

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