Strawberry Cream Oven Baked Pancake Roll
A soft and fluffy oven baked pancake roll filled with lightly sweetened cream and fresh strawberries. This easy make-ahead recipe is perfect for breakfast, brunch, or a light dessert.
Ingredients
For the pancake:
- 2 eggs
- Pinch of salt
- 2 tsp sugar
- 100 g all-purpose flour
- 230 ml milk
- 1.5 tbsp vegetable oil
For the cream:
- 150 ml heavy cream 33%
- 70 g cream cheese
- 30 g sugar adjust to taste
For the filling:
- Fresh strawberries or blueberries / raspberries
Instructions
Make the batter
- Whisk the eggs with salt and sugar. Add half of the milk and mix well. Stir in the flour to form a thick batter. Gradually add the remaining milk, mixing until smooth and lump-free. Add vegetable oil.
Bake the pancake
- Pour the batter onto a parchment-lined baking tray (approx. 35 × 25 cm) and spread evenly. Bake at 190–200°C for 20–25 minutes, until lightly golden and set.
- The pancake should be thin for easy rolling.
Prepare the cream
- Whip cold heavy cream with sugar until soft peaks form. Add cream cheese and continue whipping until thick and smooth. Add vanilla if desired.
Assemble the roll
- Transfer the baked pancake onto fresh parchment. Spread the cream evenly and add sliced strawberries. Roll into a tight log. Wrap and refrigerate for at least 2 hours, preferably overnight.
Serve
- Dust with powdered sugar or drizzle with condensed milk, chocolate, or Nutella. Slice and serve.
Notes
Adjust ingredient amounts based on your tray size to keep the pancake thin
Do not overbake to prevent cracking
Add vanilla to improve flavor and reduce egg smell
Chill well before slicing for clean cuts
Do not overbake to prevent cracking
Add vanilla to improve flavor and reduce egg smell
Chill well before slicing for clean cuts