Rolled Pancakes with Fresh Fruit or Chocolate Filling

4 ratings
12 pancakes
Rolled Pancakes with Fresh Fruit or Chocolate Filling

This recipe is from Farmstead Chef authors Lisa Kivirist and John Ivanko. They write:

Don’t freak when we suggest try cooking with your parents — or in-laws. That’s what happened after Lisa’s mom took a tumble and busted up her hand. Flipping a pancake with two hands is awkward enough; don't try it with one! So during a family visit, we stepped to the plate and took over the flippin’. That’s when we found this rolled pancake recipe, an easy standby to the French crepes we’d normally make with special gear and some techniques we’ve still not completely mastered. After a quick lesson from Lisa’s mom on how to swirl around the batter in the 10-inch skillet, we were good to go.



  1. Blend all batter ingredients in a blender. Let batter sit on counter for about 1 hour.
  2. Melt an additional 1 tablespoon of butter in pan. Pour approximately ¼ cup batter into pan for one pancake. Cook on both sides until brown.
  3. Remove pancake from pan and spread filling all over one side of pancake, leaving about 1/2" at edges for easier handling.
  4. Roll up pancake. Place on heatproof serving plate in a warm 200° oven until all pancakes are made.

Serving Suggestions

Sprinkle with organic powdered sugar before serving.

Looking for something a little more decadent? As an alternative to fruit filling, Lisa and John recommend using ½ cup chocolate syrup, or that European standby, Nutella.


About the contributors:

Lisa Kivirist and John Ivanko are innkeepers of the nationally recognized "Inn Serendipity" Bed & Breakfast, completely powered by the wind and the sun. They are co-authors of "Farmstead Chef," a quirky, homespun tale of how we can eat well, nourish our bodies without breaking the bank, and restore the planet.

My Cookbook

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Swapna from Usa on March 30th, 2012
This is a good alternative for dosas which we make in India , my kids lwould love it ...thanks
Rosemarie from Colo on March 21st, 2012
very similar to pfannkuchen, I developed a wheat allergy so grind brown rice and it works very well. Use for savory "sandwiches" too.

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