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Cream pancake rolls

Cream pancake rolls are thin pancakes layered three at a time with apple purée, banana or jam, rolled up and cut into finger-thick pieces arranged around whipped cream. From Erken's Stor kokebok (1949), p. 550.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 550 (falt i det fri)

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About the dish

The pancakes become a festive dessert by being rolled with fruit and arranged in a ring on a round dish.

How to make it

  1. 1

    Make the batter

    Whisk the eggs and milk together. Stir them little by little into the flour with the salt.

  2. 2

    Fry pancakes

    Fry thin pancakes from the batter.

  3. 3

    Layer and roll

    Stack three pancakes with a little fruit between: apple purée, finely sliced bananas or jam. Roll the three up together and cut the roll into finger-thick pieces.

  4. 4

    Arrange

    Arrange the pieces in a ring on a round dish. Fill the centre with the whipped cream stirred with sugar and vanilla sugar.

Changes from the original

Litres, grams and decilitres are kept. The fruit filling is left open among the three options in the text.

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Time machine – what changed?

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Frequently asked questions

What can I put between the pancakes?
Erken mentions apple purée, finely sliced bananas or jam.
What goes in the middle?
Whipped cream stirred with 1 tbsp sugar and 1 tbsp vanilla sugar.
How thick are the pieces?
The rolls are cut into finger-thick pieces.

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