Pancake roll with blackberry ragout

Pancake roll with blackberry ragout


Put 3 tbsp spelt flour type 3, 10 tbsp oat milk and a pinch of salt into a food processor and mix into a smooth batter. Then stir in 1 egg (size M). Wash 150 g blackberries dab them dry and leave them to simmer over a medium heat with 1 tbsp raw cane sugar for 5 minutes in a small pan. At the same time, melt a knob of butter (approx. 1 tbsp) in a frying pan.

Pour some of the batter into the pan and swirl the pan so that a thin layer is spread all over the pan base. Carefully flip over the pancake and fry for around 2-3 minutes on each side until golden brown. Cut the pancake into 3-cm wide strips and roll up each strip. Put some blackberry ragout on each spoon, then put a pancake roll in the middle. Decorate with chopped pistachios and edible flowers. 

  • 3 tbsp spelt flour (type 630)
  • 10 tbsp oat milk
  • 1 egg (size M)
  • 150 g blackberries
  • 1 tbsp raw cane sugar
  • butter (approx. 1 tbsp)
  • chopped pistachios
  • edible flowers

Send handleliste