2 whole eggs
2 yolks
2 tablespoons of melted butter or margarine
1 tablespoon of rum
1 1/2 cups of milk
1 cup of all-purpose flour, sifted
1/2 teaspoon of salt
Filling:
1/2 cup of melted butter or margarine
1 cup of grated Parmesan cheese
4 eggs
1 pinch of salt
1 tablespoon of vanilla extract
zest of 1 lemon
250g of ricotta cheese, sifted
3/4 cup of candied fruit
1 cup of sour cream
2 whole eggs
2 yolks
2 tablespoons of melted butter or margarine
1 tablespoon of rum
1 1/2 cups of milk
1 cup of all-purpose flour, sifted
1/2 teaspoon of salt
Filling:
1/2 cup of melted butter or margarine
1 cup of grated Parmesan cheese
4 eggs
1 pinch of salt
1 tablespoon of vanilla extract
zest of 1 lemon
250g of ricotta cheese, sifted
3/4 cup of candied fruit
1 cup of sour cream
Place all the ingredients for the batter in a blender
Cover and blend for 5 seconds, or until everything is well mixed
Refrigerate for 15 minutes
Heat a non-stick pan and grease with melted butter
Add approximately 2 tablespoons of batter to the pan
Flip the pancake over to spread the batter
Cook for 1 minute, or until lightly browned, flip and cook the other side
Remove from the pan and place on a paper towel-lined plate
Repeat the process until all the batter has been used
For the filling, combine melted butter, Parmesan cheese, salt, vanilla extract, and lemon zest in a bowl
Beat until smooth
Add eggs one at a time, beating well after each addition
Mix in ricotta cheese, candied fruit, and sour cream
Spread this filling evenly over the pancakes and roll them up firmly
Place them in a refractory mold-lined plate, side by side, and drizzle with the sauce (enough to cover lightly)
Bake in a moderate oven (170°C) until bubbly and lightly browned
Serve as dessert, with the sauce made thus: combine ingredients in a blender and blend enough to mix.
