Stuffed and thin pancakes: a recipe for an amazing dish

Perhaps, damn, in its unchanging form survivedcentury, and came to us from ancient times. Once, in prehistoric times, the first pancake made from flour was poured on a red-hot stone in the hearth, and, being caked, served as food for the primitive family. Varieties of these products from flour are in every people: we call them pancakes, English - pancakes, Chinese have Chinese pancakes, Indians have doses, Ethiopia bake a ranger, French pancakes are called crêpes, Bulgarian pancakes are thin pancakes on the water, the recipe of which can vary for each cook, etc.

Pancakes have so many different types and variations thatno other dish can match them in this. Depending on the type of flour used for baking, you can bake Greek, rye, millet, wheat, semolina, buckwheat and wheat thin pancakes. The recipe for their preparation is different, but the baking technology is always the same. To get thin pancakes, the recipe should assume the presence of a liquid dough, which is evenly distributed in a frying pan, oiled (or any other fat), and fried until it forms (and can be without) a crusty crust.

Ready-made pancakes can be served with sour cream ormelted butter, but you can also wrap stuffing in them, stuff them, and then the most ordinary pancakes, thin, with holes, the recipe of which can be simple and uncomplicated, will turn into an exquisite dish that will decorate a festive table, surprise with its harmonious taste, and which Dignity will be appreciated by true gourmets.

In addition to the filling, which is wrapped in a ready-madepancake, you can enter the so-called bake at the time of baking pancakes. As a bake can serve as a bow, cottage cheese, steep eggs. They put them in the center of a frying pan, pour in a batter. Thus you can not get thin pancakes, the recipe with baking assumes maximum nutritional value and the satiety of the dish.

But if you want to treat your loved ones with stuffed pancakes, then you have at your disposal a whole arsenal of possibilities, because stuffing thin pancakes recipe allows anything.

Pancakes stuffing can be made fromfruit: apple puree or jam, jam from apricots, pineapple, pear and banana. Berry filling for pancakes can be prepared from any fresh or frozen berries, ground with sugar; from any berry jam. Especially good pancakes with strawberries and raspberries, blueberry jam and gooseberry. You can also prepare a vegetable filling for pancakes. For this, finely chopped cabbage (zucchini, spinach) is stewed in butter and stuffed with pancakes. The mushroom filling can be combined with boiled potatoes, or boiled rice and fried onions, with boiled eggs and green onions, but can also be self-sufficient. To do this, mushrooms are finely chopped and fried in butter with the addition of onions and carrots. Pancakes can be stuffed with any kind of salted or smoked fish, but the classics of the genre, of course, are red salted fish - salmon, chum, trout, etc. Everyone knows that the pancake is gorgeous with red caviar. This dish is traditionally Russian, and they are invited to treat foreign guests, so that they feel and appreciate the high taste of the national cuisine. Also, pancakes can be stuffed with boiled condensed milk: children like this dish very much, and it fits well with tea drinking. Cottage cheese stuffing for bling can be with raisins, dried apricots, nuts, cocoa powder and chocolate, vanilla and sugar. It will be a sweet version of pancakes. But if you add finely chopped greens, salt, cumin seeds to the cottage cheese, you will get a magnificent pancake with spicy hot stuffing. Hard cheese can also serve as a wonderful addition to pancakes: put a piece of cheese on the middle of the pancake (or sprinkle the whole pancake with grated cheese) and put it in the oven to warm up. When the cheese melts, you can serve to the table and eat hot. Taste - lick your fingers! Pancakes can be stuffed with meat, liver, liver, ham and their combinations with vegetables and cereals.

As you can see, pancakes can be a great, delicious, original and nutritious dish.

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