Stuffed Pancake Pudding
Stuffed Pancake Pudding
Stuffed Pancake Pudding
Prep Time: 20 Minutes
Total Time: 60 Minutes
Servings: 6
Ingredients
Betty Crocker pankcakes, prepared as instructed on pack.
 
2 eggs
 
1 ½ cup water
½ cup sugar

2 tbsp rosewater
 
Saffron
 
1 tsp crushed cardamom
 
For the stuffing:

1 pack creme fraiche (quishta)

¼ cup cream cheese
 
1 tbsp sugar

Directions
  • 1 Mix the stuffing ingredients and leave aside. Soak the saffron in rosewater for 10 minutes, then add to milk, eggs and sugar. Heat the oven on 350 degrees Fahrenheit.
  • 2 Prep small backing tins and cut up the pancakes so that they fit into them. Dip each pancake into the milk mixture and layer it at the bottom of the baking tin, then add about a tbsp. of the stuffing mix and top it off with another layer of pancake that had been dipped into the milk. Repeat this process until reaching the top of the tin. Bake in the oven for 20 minutes until the top becomes crunchy. Decorate with sugar and a little pistachio.
  • 3 For the stuffing: 1 pack creme fraiche (quishta) ¼ cup cream cheese 1 tbsp sugar