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Pancake terrine with pears and caramel sauce

Pancake terrine with pears and caramel sauce


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I mean, a kind of fix-pen, because I didn't really feel like complicating myself. in a dessert. The problem was that when I wanted pears, I could barely find the ones I needed at the market.

For pancakes:

  • 3 eggs
  • Milk
  • Mineral water
  • Flour
  • Salt
  • Oil

For the filling:

  • 1 kg of pears
  • 2 tablespoons sugar
  • Vanilla
  • Cinnamon

Caramel sauce:

  • 70 gr butter
  • 200 g brown sugar
  • 180 ml fresh
  • Salt
  • 1 teaspoon vanilla essence

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Pancake terrine with pears and caramel sauce:

Prepare the pancakes according to the classic recipe or everyone's preferences. About 10-12 pancakes would be needed.

Peel the pears and cut them into pieces. Put two tablespoons of sugar, mix, put a cinnamon stick and put in a bowl on the fire. Mix and leave until the pears are soft enough to crush them. .Add vanilla and another cinnamon powder.

When they have cooled, we break them with a fork, there can be whole pieces left.

In a cake form we place a food foil, then we place the first row of pancakes, so that it covers the edges of the form. Then we put the pear filling. We stretch a little on the edges of the form (I forgot to do this). Then we place the others. pancakes, the filling and fold the pancake over it. We proceed in the same way with the other pancakes and the filling. At the end we end with a pancake over which we bring the edges of the pancakes placed at the beginning. .After this time, we turn over on a plate.

Serve with caramel sauce, whipped cream and a lot of appetite.



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