At a glance
You're making a hybrid dessert that sits somewhere between pancakes and cake — crispy fried pancakes layered with fruit and cream cheese, then baked until golden with a custardy egg and cream topping. The trickiest part is letting the pancakes cool completely before filling them so the cream cheese doesn't melt, and the fun part is mixing and matching seasonal fruits to create a different flavor experience every time.
1/6
Fry the pancakes
Whisk the pancake ingredients together with a whisk until you get a smooth batter. Fry the pancakes in a good-quality pan, ideally with very little fat or none at all. Let them cool completely so the filling doesn't melt on them.
For this step
0/52/6
Mix the fruit with the cream cheese
Cut the fruit into pieces and mix it with the cream cheese. Sweeten to taste with sugar — it's up to you whether you prefer it sweeter or milder. You can use honey instead of sugar if you like.
For this step
0/33/6
Fill the pancakes
Spread the fruity cream cheese over each pancake and roll it up. Arrange the filled pancakes in a baking dish. My dish was round and shallow, so I cut the rolled pancakes into three pieces each and stood them upright in the dish.
