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Tricolor curd cream
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Pancakes on cognac with nut filling
Cooking
Step 1
First prepare the filling. Wash the raisins, pour warm boiled water so that it is completely covered, and leave for 1 hour. Then drain the water, dry the raisins with paper towels, place them together with almonds and sugar in a blender bowl, grind into puree. Add cognac, mix thoroughly. Cover with cling film, set aside. Prepare pancake dough. Sift flour with salt, add sugar, lemon zest, cognac and butter. Mix with a whisk. Continuing to knead, beat in the eggs one at a time, then slowly pour in the milk; mix until smooth. Cover the dough with a film and leave for 2 hours. Heat the pan strongly, grease with a small amount of oil. Pour a small amount of dough, bake a thin pancake. Re-grease the pan with oil; bake the rest of the pancakes. On hot pancakes, put 1.5-2 tbsp. l. toppings, roll up.
Ingredients
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