- butter - 2 items. spoons
- milk - 1/2 cup
- large eggs - 2 pieces
- flour - 1/2 cup
- salt - 2 Pinch
- nutmeg - 2-3 pinch
- honey - 2 items. spoons
- sink - 450 Grams
- butter - 1 Art. spoon
- honey - 1 st. spoon
- ground cinnamon - 1 pinch (plum)
- lemon, juice - 1/2 Pieces (plums)
- Ricotta cheese - 1 Glass (optional)
- fresh leaves of mint - 3 Art. spoons (optional)
- toasted and crushed pistachios or almonds - To taste (optional)
- honey - To taste (if desired) optional)
1. Make pancakes. Melt and cool the butter. In a blender, mix all the ingredients for the pancakes. Cover the dough with a plastic wrap and put in the refrigerator for 1 hour or up to two days. 2. Preheat in a medium frying pan, grease with butter or vegetable oil. Pour 1/4 cup of dough into a frying pan, shaking it until the dough evenly covers the entire bottom of the frying pan. Cook the crepe for about 2 minutes until golden brown from the bottom. Carefully turn over and cook on the other side for 5-10 seconds. Put on a dish lined with paper towels. Repeat with the remaining test. 3. Make the stuffing. Cut plums into 4 (if small) or 8 (if large) slices. 4. Melt butter in a large frying pan over moderately high heat. Add plum and fry for 2 minutes, stirring. 5. Add honey, cinnamon and fry for 1 minute. Squeeze the juice from half a lemon over the sink and put them in a bowl. Cover the bowl. 6. Lay the crepe on the plate. Put a couple of spoons of ricotta in the center. 7. Add 1-2 tablespoons of warm plums. Sprinkle with cinnamon and mint if desired. Drizzle with honey if necessary. Connect the sides of the crepe one above the other so that they intersect slightly. Sprinkle with toasted nuts and mint if desired. Pancakes can be stored in the refrigerator for two days.
Servings: 8