Description
The peculiarity of these pancakes is that raw stock can be made in advance and fry before serving. You can also cook pancakes for future use. For this purpose, not fried them, put in the freezer then defrosting, simply fry in the pan. And tasty dish on your table anytime, even in your absence. Pancakes are obtained thin, but so elastic that can be easily removed from the pan. By the way, you can cook them with meat or any other according to your taste. But I have a delicate, sweet curd. I invite you to treat yourself in honor of my five-year anniversary of stay on our wonderful site.
Ingredients
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Chicken egg
3 piece
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Sugar
50 g
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Salt
0.5 tsp
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Vegetable oil
3 Tbsp
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Milk
300 ml
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Water
300 ml
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Flour
250 g
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Cheese
300 g
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Butter
1 tsp
Cooking
Crush with a spoon 2 eggs 0,5 tsp. salt 0,5 tsp. of sugar and 1 tbsp oil.
Add 300 ml milk and water and mix well.
Then, the mixture pour a little, stir in the flour and stir to avoid lumps. It turns out that is watery dough.
Heat much frying pan, greased with vegetable oil (it is convenient to use a silicone brush or half of an onion), and fry the pancakes on one side only.
Fold the finished pancakes fried side up.
For the filling, break the curd in a blender.
Mix it with 50 g sugar,1 egg,1 tsp melted butter and again to break a blender until smooth. If desired, you can add a little vanilla. The filling turns creamy, but it does not follow from the pancakes.
Put the filling on fried side.
Wrap the bottom edge of the pancake for the filling.
Install the left and right edges to the middle.
Now roll the pancake in the direction of the top. Get a neat rectangular envelope-prefabricated, which can be put into the refrigerator or freezer.
Fry the pancakes on both sides and serve.
Bon appetit!
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