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Recipe: Raspberry-curd pancake casserole from the Dutch Oven

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Recipe: Raspberry-curd pancake casserole from the Dutch Oven

The sweet sides of outdoor cooking: raspberry-curd pancake casserole from the mold according to the winning recipe of Boandlkramer BBQ.

ingredients

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preparation

For the dough, first stir the flour, milk, butter and 1 pinch of salt until smooth and then stir in the eggs. Now let him rest for about 20 minutes.

Place 8 glowing coals under the lid of the K4 Petromax mold, add release grease or 1 tbsp oil to the mold. Pour in 1 creator dough, let it run and bake the pancakes – then turn the pancakes and bake them ready. In total, you need about 9 pancakes.

For the filling, you first separate the egg, then beat the egg white with sugar to a creamy snow. Then stir the curd, egg yolk, vanilla sugar and lemon zest until smooth. Stir the melted butter into the mixture and fold in the egg whites. Now spread the mold with release grease or butter. Spread the filling on the pancakes, crumble the frozen raspberries on top and roll in the pancakes. You place the first pancake roll transversely at the end, the rest you layer diagonally on it in rows of two.

For the pouring, whisk all the ingredients and pour the mixture over the pancakes. Pancakes bake for about 30-35 minutes with a setup of 10 coals at the top and 5 coals at the bottom. Finally, serve sprinkled with icing sugar.

Enjoy your meal!

Note: Want to know more about Dutch Oven? Then take a look at our SPICEblog Dutch Oven article and learn interesting facts about the cast iron pot!

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