Despite the common misconception, far from every pancake can be a butcher, but only one that has certain properties necessary to keep the stuffing. Namely: elasticity, elasticity, necessary density and barely perceptible taste, which should not eclipse the taste of the filling, but on the contrary, is called upon to give it the primacy on the plate. In short, a good coat is a wrapper for the filling you have chosen, unlike the pancake , which can be porous and tender, sweet, salty or cooked with an abundance of various additives.
The recipe for milk on milk
Before we begin to get acquainted with the recipes of the filling, let's talk about the pellicles themselves, which, despite their secondary role, act as the main link for all components on the plate.
Ingredients:
- flour - 195 g;
- granulated sugar - 15 g;
- eggs - 2 pieces;
- baking powder - 5 g;
- vegetable oil - 15 ml;
- milk - 470 ml.
Preparation
The most terrible thing in cooking nalists - the ubiquitous lumps, get rid of which will help the preliminary sifting of flour. Add the baking powder to the flour and mix thoroughly. Eat a couple of eggs with sugar, add oil, milk and whisk all the ingredients together. Make a hole in the center of the flour mix and start pouring the milk into it, constantly working out the dough with a whisk. When all the milk is added, and the dough acquires a uniform consistency, fry the pellicles, pouring the dough into the frying pan at a time, and browning it on both sides.
The recipe for water on the water
Ingredients:
- butter (melted) - 30 ml;
- flour - 115 g;
- honey - 10 ml;
- water - 295 ml;
- eggs - 2 pcs.
Preparation
Whisk the liquid honey and eggs and add to the mixture melted butter with water. Connect the liquid with a single dry ingredient - flour - until a homogeneous dough is formed. Once the latter is formed, pour it onto a well-heated surface and brown it on both sides.
Finished pancakes can then be oiled to add to them elasticity and softness, and can be left dry and immediately begin to unfold the filling and form them.
Stitched nails with cottage cheese - recipe
One of the most popular fillings for peelers was and remains curd, which can be turned into both salted and sweet filler. For the first perfect complement will be a little greens, garlic or hard cheese, while about the recipe for the perfect sweet stuffing we'll explain below.
Ingredients:
- pancakes - 8-10 pieces;
- cottage cheese - 225 g;
- sour cream - 115 ml;
- powdered sugar - 45 g;
- vanilla essence - 1/4 tsp.
Preparation
After preparing pancakes according to one of the above recipes, take on the filling. To make the cottage cheese filler more tender, too granular cottage cheese can be wiped through a sieve or whipped with a blender along with sour cream, sugar and vanilla. When the filling from the cottage cheese is ready, place it in the center of the pancake and cover with free edges, forming an envelope.
Chamomile with mushrooms - recipe
Ingredients:
- pancakes - 10-12 pieces;
- champignons - 480 g;
- onion - 45 g;
- grated hard cheese - 45 g;
- Butter - 15 g.
Preparation
The recipe for the pancake begins with the preparation of the very foundation - pancakes. When the latter are ready, divide the onions into half-rings, and chop the mushrooms in any convenient way. Save the onion until it is clear, connect it to the mushrooms and wait until the moisture from the last evaporates completely. Season the filling, add a slice of butter, and then combine with the hard cheese. Distribute portions of the mushroom filling in the center of the pancake and cover it with free edges, forming an envelope.