Summary

Ingredients

• 250 ml milk
• 150 grams flour
• 1 pinch (s) salt
• 3 egg (s)
• butter

For the filling:

• 150 g poppy seeds, round
• 130 ml milk
• 60 g suar, brown
• 1 tablespoon honey
• 2 tablespoon rum
• 30 g raisins
• 50 g walnuts, rated
• 0.5 teaspoon ½ cinnamon
• Icing sugar for dusting

Print Recipe Pin Recipe

Instructions

1. Mix the milk, flour, eggs and salt into a pancake batter and fry the pancakes in butter. Keep warm.
2. Bring milk, sugar and honey to the boil, stir in poppy seeds and nuts, add cinnamon, raisins and rum. This filling has a thick consistency, if a more liquid filling is desired, add a little hot milk.
3. Put some of the filling on each pancake, roll up or fold and dust the finished pancakes with powdered sugar.
4. Serve with strawberry purée, stewed plums (plum compote), etc., if desired.