I've been wanting to make this pancake roll for quite some time. They turned out very tasty.
First, bake the pancakes. Prepare the pumpkin purée. Cut the pumpkin into small pieces and microwave it for six minutes, or boil it. Blend the pumpkin and leave to cool.
Beat the eggs with erythritol and milk. Add the cooled pumpkin puree, cinnamon, and flour. The dough will be quite thick.
Bake thin pancakes (I use a 26 cm diameter pan) on both sides at a very low temperature! Use a wide spatula to flip them.
Prepare the filling: peel the apples, cut them into small pieces, and mix with sweetener and cinnamon. Sauté until soft.
Add sweetener and vanilla to the culinary curd and mix.
Arrange the pancakes overlapping each other so that part of the next pancake covers the previous one. Spread with cottage cheese, place apples on top, and carefully roll into a roll. Wrap the roll in cling film and place it in the fridge overnight.
Finished product weight 1469
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
