Nut pancake with biscuits and cream filling

Name: nut pancake with biscuits and cream filling
Total time: 30 min
Yield: 6
Ingredients: 250 gram flour; 500 milliliters milk; 2 egg; 1 tablespoon biscuits; 200 milliliters whipped cream; 2 tablespoon powdered sugar; 100 gram ricotta; 1 tablespoon honey; 100 gram unsalted mixed nuts; 2 tablespoon butter; powdered sugar; cinnamon powder

Ingredients

250 gram flour
500 milliliters milk
2 egg
1 tablespoon biscuits
200 milliliters whipped cream
2 tablespoon powdered sugar

100 gram ricotta
1 tablespoon honey
100 gram unsalted mixed nuts
2 tablespoon butter
Powdered sugar
Cinnamon powder

Directions

Mix the flour with a pinch of salt and milk to a smooth batter. Beat the eggs and cinnamon spices through them. Let rest for a while.
In the meantime, whisk the whipped cream with the icing sugar. Stir in the ricotta with the honey and gently spoon in the whipped cream. Cover and leave to stiffen in the refrigerator.
Spoon the nuts through the batter.
Always heat a little butter in a frying pan with non-stick coating and bake 12 pancakes. Let them cool down to lukewarm.
Divide the cream filling over the pancakes and roll them up or fold them closed. Sprinkle lightly with icing sugar mixed with a pinch of cinnamon powder.