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Walnut-stuffed pancakes in a wine foam

If someone were to tell you that pancakes were "a kind of thin dough made from a sweet mixture that is fried in a pan", you would probably think to yourself that everyone knows what pancakes are!

And you would be right! You can find at least one variety of pancakes in the culinary repertoire of almost every culture. What they all have in common is that they are made out of basic ingredients, such as eggs, flour and water or milk, and that they are cooked in a small amount of fat. According to this well-known Zagreb recipe, the pancakes are stuffed with a mixture of ground walnuts and sugar and covered with a tasty cream made out of eggs and wine beaten over steam. On cold winter days, add a pinch of cinnamon to fully enjoy this well-known Zagreb delicacy.

 

Ingredients for about 10 pancakes

For pancakes:

2 eggs

250 g white smooth flour

200 ml of milk

100 ml of mineral water

½ teaspoon granulated sugar

1 pinch of salt

 

For the vajnšatou (wine foam):

1 egg

5 egg yolks

90 g of powdered sugar

20 ml of semi-dry white wine

15 ml of vanilla extract

 

For stuffing:

120g ground walnuts

70 g granulated sugar

 

For sprinkling:

1 teaspoon cinnamon powder

 

Also:

100 ml oil for frying

Preparation:

Pour milk into a bowl, add two eggs, salt and sugar. Whisk the ingredients. Gradually add flour while continuously stirring, pour in sparkling water and make an even pancake dough. Heat a spoon of oil on a pan over a flame and pour in enough dough to cover the bottom of the pan. Cook on both sides until golden-yellow. Repeat until you have used up all of the dough. Add 5 yolks, one whole egg and powdered sugar to a suitable bowl over steam. Use a hand mixer to mix the ingredients. Then pour in the white wine and vanilla extract and continue mixing until you get a foamy mixture. Stuff the pancakes with ground walnuts and sugar, roll them and set on plates. Cover them with the wine foam, sprinkle with powdered cinnamon and serve warm.

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