Stuffed Pancake Pudding

Stuffed Pancake Pudding

Prep Time : 20 Minutes
Total Time : 60 Minutes
Servings : 6

Stuffed Pancake Pudding

Ingredients

  • Small check mark in a circle icon Betty Crocker pankcakes, prepared as instructed on pack
  • Small check mark in a circle icon 2 eggs
  • Small check mark in a circle icon 1 ½ cup water
  • Small check mark in a circle icon ½ cup sugar
  • Small check mark in a circle icon 2 tbsp rosewater
  • Small check mark in a circle icon Saffron
  • Small check mark in a circle icon 1 tsp crushed cardamom
For the stuffing
  • Small check mark in a circle icon 1 pack creme fraiche (quishta)
  • Small check mark in a circle icon ¼ cup cream cheese
  • Small check mark in a circle icon 1 tbsp sugar

Preparation

  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.
  3. Bake in the oven for 20 minutes until the top becomes crunchy. Decorate with sugar and a little pistachio.
  4. For the stuffing: 1 pack creme fraiche (quishta) ¼ cup cream cheese 1 tbsp sugar.

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