Pancakes with Blueberry Filling

A nice dessert that can be prepared in advance and just finished in the oven: Pancakes filled with blueberries, served warm with a light cinnamon-vanilla sauce.

Ingredients

Blueberry Filling

• 1 lb 2 oz / 500 g blueberries
• ½ cup sugar
• 2 tbsp blueberry brandy or other fruit brandy (e.g. Slivovitz, Calvados or Kirschwasser)

Pancakes

• 4 oz / 125 g cake flour
• 5 oz / 150 g all-purpose flour
• 2 eggs
• ¼ tsp salt
• ½ tbsp vegetable oil
• 2 cups / 500 ml milk
• melted butter for brushing the pan

Vanilla Sauce

• 1 cup / 250 ml milk
• ½ cup / 125 ml heavy whipping cream
• 1 tsp vanilla extract
• 1 stick cinnamon
• 2 oz / 60 g sugar
• 2 oz / 60 g unsalted butter
• a pinch of salt

Preparation

Blueberry Filling

1. Combine blueberries with sugar and brandy. Let sit for at least a few hours (better overnight).

Pancakes

1. Combine both flours, eggs, vegetable oil and salt. Whisk just until smooth.
2. Whisk in milk. Cover and let rest for at least 30 minutes.
3. Set pan over medium-high heat (I usually use my nonstick pan). Brush with butter. Add pancake batter (⅓ cup / 80 ml per pancake). Tilt pan in all directions to distribute the batter evenly.
4. Cook until golden brown, then turn and finish the other side. Remove from pan and set aside.
5. Repeat; you should have at least 6 pancakes.

Vanilla Sauce

1. In a saucepan, combine milk, cream, vanilla extract, sugar and salt. Add cinnamon stick. Set over medium heat and bring to a boil.
2. Reduce heat and simmer for about 10 minutes.
3. Remove from the stove and take out the cinnamon stick. Whisk in butter.
4. Note: The sauce doesn't need to be thickened.

Finishing the Dish

1. Preheat oven to 350°F / 175°C.
2. Lightly grease a ceramic form with butter.
3. Fill the pancakes: place some blueberries on each and roll them up. You should fill at least 6 pancakes.
4. Place pancakes in the form.
5. Pour about one third of the vanilla sauce over the pancakes.
6. Bake for about 30-40 minutes.
7. Distribute the remaining vanilla sauce over plates. Place a pancake on each plate. Serve warm.

Yields 6 servings