Pancakes braised in Brasov
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I prepared the filling first. Cut the onion into cubes and fry in a little olive oil, then add the sliced mushrooms (of course cleaned and washed) and leave on the fire until the juice decreases. Season with salt and pepper. Cut the chicken breast into small cubes and cook separately in a little oil. Leave it on the fire until all the juice is reduced, then pour it over the mushrooms. I used the wok, being quite tall and roomy. Put another glass of water and let it simmer, stirring occasionally. At the end, add the cream mixed with flour and a little water and let the sauce drop well. Sprinkle with finely chopped dill and grated cheese and mix well. Put the mixture in a hyena bowl and keep warm with a lid.
Mix the pancake ingredients and bake in a larger pan. I get about 20 pancakes, I only used 16, two serving pancakes.
Fill the pancakes and wrap the ends well, then place them in a heat-resistant dish. Cream for topping mix with milk and pour over pancakes, and grated cheese on top. Put the dish in the hot oven until the cheese melts and browns slightly. It will be a little crunchy, extraordinarily good! Serve hot.
Ingredients for the recipe of Pancakes with sweet cottage cheese and sour cream, in the oven
- For pancakes
- 6 eggs
- 400 gr of white flour
- 1 pinch of salt
- 100 ml of oil
- 600 ml of milk or mineral water
- For filling and au gratin
- 4 sheets of pancakes
- 200 gr of sour cream
- 400 gr of fresh cheese
- 2 eggs
- 50 gr of butter
- 100 g of sugar
How to prepare the recipe for Pancakes with sweet cottage cheese and sour cream, in the oven
You can read, have the written recipe far away, or go directly to the video recipe with a click on the picture.
How are pancakes made?
Put eggs in a bowl, add a teaspoon of salt, then mix everything very well using a whisk.
We can leave everything aside for 10-15 minutes, to intensify the color, especially if we want the pancakes to have a more intense color.
Add the oil, stop very little, just enough to grease the pan.
Stir again, then add the milk and continue to mix.
Finally we put the flour. Stir again, all lumps must dissolve, mix well with a fork. If not, you can use the mixer.
Let the dough rest for 20 minutes. We need to get a dough the consistency of a fine cream.
Pancakes with sweet cottage cheese and sour cream, in the oven
Heat the pan and add a drop of oil to grease the pan for the first time. I used a pan with a diameter of 28 centimeters, I made some very large pancakes. You can use a smaller pan.
Put the dough in the pan and check carefully that it is a uniform layer.
Using a knife, open the edges so that they do not brown, then turn the pancake on the other side.
After a minute, turn the pancake on a plate and put the dough to make the next pancake, without greasing the pan. Do the same with all pancakes.
How to make pancakes with sweet cottage cheese and sour cream in the oven
Add one egg over the cheese filling, another over the sour cream.
Put two tablespoons of sugar over the cream, and put the rest of the sugar over the cheese. Then add vanilla over both.
For starters, mix the cheese composition. If you use raisins or dried fruits, you can add them now and mix very well, we must obtain a homogeneous consistency.
We do the same with sour cream, we have to mix it very well.
Pancakes with sweet cottage cheese and sour cream, in the oven
Now add the cheese over the pancakes, spread it in a uniform layer.
We roll the pancake, then we place it in the tray that we will put in the oven. I greased the pan before with butter.
Do the same with all pancakes. If you want, when you spread the cheese on pancakes, you can pour a little jam on top.
After we have placed all the pancakes in the tray, we pour the cream composition with egg on top, we spread it as evenly as possible.
Put the tray in the oven at a temperature of 200 degrees Celsius, until it browns nicely on top, you just have to coagulate the egg.
What a flavor it is in the kitchen mmmmmm…. It smells good, of vanilla, like in grandparents' house on holidays.
And how red is this pancake from pancakes, how swollen and plump as a breath it is!
Normally it should be allowed to cool, to be only slightly warm when cut.
Yes, from where! My family doesn't have patience, so I immediately put it on the table, let it breathe for 10 minutes and already everyone comes with the plate to the sweet treat.
It's not nicely cut, but the pancakes are so tender and good that everything disappears like a charm. Do you see what it looks like in the section? The butter soaked the pancakes so well, what a treat!
I recommend you try the recipe, it's something of a dream.
Recipes with Gina Bradea »Recipes» Pancakes with sweet cottage cheese and baked sour cream
Pancakes with telemea and dill
Breakfast, lunch or dinner, the school package, the casserole with the office lunch? All questions have one answer: Pancakes with telemea and dill! A recipe that is very easy to prepare and yet with so many uses!
Pancakes with telemea and dill - Tips and tricks for the recipe of Pancakes with telemea and dill:
- You can prepare the dough the day before and bake them only when you need them. If the dough is too thick after being refrigerated, add a little milk to bring it to the desired consistency.
- You can use cow's milk, sheep, goat cheese, cheddar cheese, parmesan, in principle: any hard cheese.
- Instead of dill you can use other fresh herbs: basil, parsley, rosemary or dried herbs.
- The pancakes are very good for 3-4 days in the fridge, you just have to heat them a little before serving.
- You can fill them cold and roll them for the school package: cream cheese, pate, cheese slices, salad, smoked salmon.
- You can fill them with ragu (meat sauce), with sauteed mushrooms or pan-fried vegetables, then roll them and sprinkle cheese on top. Bake for 10-15 minutes and have a delicious hot meal: Pancakes stuffed with gratin!
All the ingredients for the recipe for Pancakes with telemea and dill can be found in LIDL ♥ stores
Ingredients for 10-12 Pancakes with telemea and dill:
- 2 eggs husband
- 250ml milk Pilos
- 150g faina Castello
- 1 teaspoon Castle salt
- 1 teaspoon Castello sugar
- 1 teaspoon Castello baking powder
- 150g telemea Pilos
- freshly ground Kania pepper
- 3 tablespoons finely chopped dill
- 50ml Vita D’Or oil for frying
Preparation Pancakes with telemea and dill:
- We put the cheese on the large grater.
- Beat eggs with milk, salt and pepper to taste. We use the target or a wooden spoon.
- Add flour, sifted with baking powder. Homogenize well with the target.
- Add cheese and dill, mix. Let the pancake composition rest for 15 minutes.
- Grease the pancake pan with a little oil, using a silicone pastry brush. We used a 20cm diameter tray. We put a composition polish for each pancake. Turn the tray to distribute the dough evenly and bake the pancakes until they are browned on each side.
- We take them out on a plate lined with kitchen paper, to absorb the excess oil.
serve Pancakes with telemea and dill warm, greased with sour cream or cream cheese.
May you be the best ♥
Ingredient pancakes from Brasov
For pancake dough
2 eggs (optional… can be made without eggs in this recipe)
how much flour it contains for a pancake dough (the amount varies depending on the consistency of the dough)
For filling Brasov pancakes
250 g mushrooms from the jar (canned are used, because for this kind of filling, we want them to cook faster and easier)
2 cans of tuna in its own juice
3 tablespoons vegetable oil (for sauteing onions)
2 egg yolks + 1 tablespoon sour cream
100 g green olives slices
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
For decorating Brasov pancakes
200 g cooked cream (it is thinner)
100 g parmesan (for gratin pancakes in the oven)
Pancakes filled with gratin
Is there a housewife who has not tried at least once pancake recipe or one of her countless variations? I'm afraid not! I made stuffed pancakes because I had some special guests, and these au gratin stuffed pancakes go very well on a festive table. Such a simple recipe, and if there is also an illustrated recipe, you certainly can't go wrong!
- 2 eggs
- a cup of milk
- the cane
Beat eggs for an omelet, then mix the milk. When they are well homogenized, we pour the flour in the rain, stirring constantly with the whisk so as not to make lumps and it fits with a pinch of sugar and a pinch of salt. Bake the pancakes on both sides. How? Pour the required amount (depending on how thick you want the pancakes) with a polish, in one part of the pan, and by rotating the pan, even out the side on its entire surface.
For filling pancakes:
- 300 gr of chicken ham
- a small red bell pepper
- 150-200 gr of corn
- 150-200 gr of canned or fresh mushrooms
- 2 green onions
- a few sprigs of parsley
- 2 tablespoons of green sauce (or plain mayonnaise or remoulade sauce)
Chop the onion and parsley and fry in very little oil, then add the rest of the ingredients and fry all together.
When they are hardened, add the green sauce and mix well. Fill the pancakes with 2-3 teaspoons of the composition (depending on how big the pancakes are, you will realize how much filling is needed), roll them and place them in a heat-resistant dish, side by side.
- 200 gr of telemea
- 200 gr of sour cream
- Parmesan race
- 2 eggs
Beat the eggs together with the grated Parmesan cheese. Grease the pancakes with sour cream, cover with slices of telemea and pour eggs with Parmesan cheese, then season to taste. Bake in the pan for 20-25 minutes, until the pancakes are nicely au gratin.
We served them with a little salad, they were really delicious! It is preferable to serve them warm. Yum yum!
Banana pancake ingredients
- 8 thin pancakes (here the recipe for pancakes)
- 250 grams of cottage cheese
- 5 large eggs (6 medium)
- 2 sachets of vanilla sugar
- 200 grams of whipped cream with 30% fat
- 250 grams of sugar
- optional: grated peel from 1 orange
- butter to grease the gratin bowl
How to prepare
To fill these banana pancakes, the cheese is mixed with 1 whole egg, 50 grams of sugar, raisins, a little grated orange peel (optional) and 1 tablespoon of vanilla extract or 1 sachet of vanilla sugar.
Prepare the vanilla sauce specific to these Banat pancakes: separate the eggs, mix the yolks with 1 tablespoon of vanilla extract or 1 sachet of vanilla sugar, 80 grams of sugar and cream.
The pancakes are filled with the cheese mixture (picture 1) and packed like sarmales (picture 2).
The pancakes thus prepared are placed in a heat-resistant bowl greased with butter, sprinkling butter flakes on top. Another option is to mount the Banat pancakes in smaller gratin dishes, in which to enter two pancakes for each portion.
Pour over our banana pancakes egg yolk cream and cream. Form (s) in the preheated oven at 180 degrees Celsius.
While the pancakes from Banat are cooking in the oven, beat the egg whites with the salt, add the remaining sugar (120 grams) and continue beating until the sugar is completely dissolved and a firm, glossy meringue is obtained.
Various recipes for / with pancakes
Appetizer pancakes with meat and mushrooms
Pancake cake with urda, chocolate and fruit
After about 10 minutes, when the yolk cream seems to coagulate at the edges of the bowl, remove the form with pancakes from the oven. Quickly mount the meringue on top, which can be poured with a spoon or a posh for decorating with the star opening, as desired. Also optionally, a little orange peel can be sprinkled over the meringue.
Put the Banana pancakes back in the oven until the meringue is caramelized and serve immediately, hot.
Of course, if you choose to assemble these Banat pancakes in individual portions, like in a restaurant, you will get a dish that looks much more pleasant and neat. The more convenient version, however, is just as exceptionally tasty. Believe me, dear ones, these pancakes are some of the tastiest and most satisfying desserts I have ever tried! As old-fashioned as they are, whenever I prepare them (again) at my house, it's a holiday.
Did you like this recipe?
How to make Brasov pancakes
The ingredients for the pancakes will be mixed in a bowl with a mixer, then fried in a Teflon pan greased with oil, larger in diameter than usual (when we make pancakes for dessert), because we want bigger pancakes. to be filled and closed at the ends.
The pancakes thus obtained (in numbers of 11-12 pcs), will be placed on a waiting plate, until we prepare the filling.
In the same Teflon pan in which we fried the pancakes, we will prepare the filling.
Peeled and finely chopped onion, sauté it in hot vegetable oil (for 1 minute), then add the canned mushrooms cut into larger pieces (to feel the filling), stirring constantly until they take their flavor from onion), then reduce the heat, add the tuna in pieces, the yolks mixed with 1 tablespoon of sour cream, round green olives, season with salt, pepper, finely chopped dill.
The filling will be left on low heat, until it drops from the liquid, becoming a homogeneous composition, good for filling pancakes.
Take each pancake separately, put a spoonful of the filling in the middle, then spread it with the back of the spoon over the entire surface, roll and cover the ends.
This will fill the next pancakes.
These pancakes can be fried in oil (if we pass them through egg and breadcrumbs), but for dieters, we will put them in a heat-resistant dish in the oven, covered with sour cream (at 190 degrees, for 10 minutes), and at the end they will be sprinkled with Parmesan cheese, to gratinate nicely.
Brasov pancakes will be served hot or cold, with tomato sauce or with the imagination and taste of everyone.