Ingredients (6 servings):
For the pancakes:
240 g flour
500 ml milk
2 eggs
1 tablespoon oil
For the filling:
120 g of dried apricots
120g dried figs
1/2 small glass of orange juice
50 grams of walnuts
50g caster sugar
3 cinnamon sticks (or powder)
some toasted slivered almonds
Preparation:
For the dough:
Pour all ingredients into a blender and mix everything until obtaining a fluid cream.
Let stand for a few minutes before cooking.
Heat a non-stick pan and oil lightly. Pour the amount of half ladle of batter and tilt it so as to cover all its bottom. Fry the pancake on both sides and place it on a plate.
Continue until all the batter is used.
Preparing filling pancakes:
Soak apricots and dried figs in water about 1 hour. Drain and cut into small pieces.
Place them in a pan over low heat, add the orange juice, caster sugar and cinnamon sticks, stirring gently.
Cut the nuts into small pieces and add them to the pan. Stir everything until caramelized. Remove from heat, let cool and remove the cinnamon sticks.
Spread pancakes, fill them with 1 Tbsp. mixture and roll them. Place them in a dish presentation and serve garnished with slivered almonds.