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Thin pancakes filled with filling Such a dish is common in Ukraine and Belarus, but our compatriots make and eat it with pleasure. Pancakes are distinguished from ordinary pancakes by using yeast-free dough and high elasticity. They are thin, but not torn, which allows you to wrap the stuffing in them. It can be meat, mushroom, vegetable, fruit, it is often made from cottage cheese. The dough for pancakes can also be different, but its taste is always close to neutral, because the main task of pancakes is to be a wrapper for the filling, without interrupting or obscuring its taste.

Cooking Features

Pancakes with a filling are pertinent both at a family dinner, and on a buffet table. They are baked for breakfast, taken on the road, made for the holiday. Having learned to cook papods, the hostess will always be able to feed the household well-nourished and tasty, to adequately meet the guests. The process of cooking pancakes with a filling is not complicated if you know a few things.

  • Dough for pancakes is made quite liquid, with a consistency resembling thick kefir or liquid sour cream, it should easily spread over the pan.
  • It will be easier to stir the flour so that the dough is smooth, without lumps, if you initially make the dough thick, and only then dilute it with water or milk. Flour is introduced gradually, in parts. Stir the dough along the bottom with fast circular movements.
  • If you add vegetable oil to the dough, you can fry the sheets with a dry frying pan or grease it with a minimum amount of oil using a special cooking brush.
  • The pan, before pouring dough on it, must be heated.
  • The dough is poured into the center, then the pan is tilted from side to side so that the dough is evenly distributed along the bottom. It can not be smeared.
  • As soon as the pancake is reddened, it is turned over, fried for another half minute, removed. The finished pancakes are stacked on a flat plate.
  • It is accepted to fold the linisters with an envelope or a straw. You can also cut the pancakes into 4 pieces, put a small amount of the stuffing at a wide edge, roll up a roll in the direction of a sharp corner. This form is also considered traditional.
  • The filling for the joints should be completely ready for use.
  • Serve linisters should be hot. This can be done immediately after filling the shell with the filling. The cooled pancakes are heated in a pan or in a microwave. Traditionally they are put in a pot, pouring with oil, then boiled in a stove or in an oven at a minimum temperature of one and a half to two hours.

Pancakes are tasty on their own, but they are served with sour cream.

The classic recipe of joints with curd and raisins

Composition:

  • milk - 0, 25 l;
  • water - 0, 25 l;
  • chicken egg - 3 pcs .;
  • wheat flour - 160 g;
  • sugar - 100 g;
  • vegetable oil - 100 ml;
  • cottage cheese - 0, 5 kg;
  • raisins - 50 g;
  • butter - to taste.

Method of preparation:

  • Curd the cottage cheese through a sieve, break one egg into the bowl with it, add 3 tablespoons of sugar. Spread until smooth.
  • Pour boiling water over raisins, leave for 10 minutes. Drain, compress dried fruit, put in the curd mass, mix.
  • In a separate bowl, break the remaining eggs, add the remaining sugar to them, pound.
  • Sift flour. Spoon stir it into the egg mass.
  • Pour in half the milk, stir the dough so that there are no lumps. Pour in the remaining milk, mix thoroughly again.
  • While continuing to stir the dough, add water, then vegetable oil.
  • Heat the pan, fry thin pancakes on it, put them in a pile.
  • Place a spoon of filling on each pancake closer to one edge. Roll the pancakes with a straw.
  • Melt the butter.
  • Place the paprika in a baking dish or ceramic pot, pouring a layer of melted butter on each layer.
  • Put in the oven. The temperature in it should be minimal. Cover the pot with foil. Tomite 1-2 hours, depending on the temperature in the oven (2 hours at 60 degrees, 1 hour - at 120 degrees).

It remains to get the pot out of the oven, let it cool down a little, spread the sheets on plates and invite everyone to the table. You can cook pancakes in the oven and immediately in portions, heating them in small tins.

Pancakes with meat and rice

Composition:

  • wheat flour - 160 g;
  • milk - 0, 5 l;
  • chicken egg - 2 pcs .;
  • vegetable oil - 50 ml in dough and 50 ml for the filling;
  • ground beef - 0, 4 kg;
  • onions - 0, 2 kg;
  • rice - 80 g;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Rice rinse well, cover with clean water, boil until ready.
  • Peel and chop the onion.
  • Combine onion and rice with minced meat, pepper and salt it.
  • Heat the butter in a pan, put the mince into it and fry it over low heat until cooked.
  • Pour a glass of milk into a bowl, break eggs into it, add sugar and a pinch of salt. Whisk with a whisk to make a homogeneous mixture.
  • Pour the sifted flour in parts and stir. As a result, you should have a fairly thick dough, but smooth, without lumps.
  • Pour the milk into the dough, stir it in a circle until a homogeneous composition is obtained.
  • Add oil, mix well again.
  • From the cooked dough, bake thin pancakes, put them on a plate.
  • Place a spoon of meat filling on each pancake, roll it up with an envelope.

Serve meat pancakes with sour cream or mushroom sauce.

Pancakes from dough on water with apples

Composition:

  • water - 0, 3 l;
  • butter - 60 g;
  • chicken egg - 2 pcs .;
  • flour - 120 g;
  • honey - 10 ml;
  • starch - 30 g;
  • sugar - 100 g;
  • apples - 0, 4 kg.

Method of preparation:

  • Peel the apples, cut the seed boxes out of them. Coarsely grate pulp, mix with sugar and starch. Add 30 g of melted butter, mix.
  • Mix remaining melted butter with water.
  • To the mixture of water and oil, add honey and eggs melted to a liquid state. Whisk with a whisk so that the mixture has a uniform consistency.
  • Sift flour. Pour it into the prepared mixture, knead the homogeneous dough, without lumps.
  • Fry pancakes.
  • Fill them with apple stuffing to form tubules.
  • Fold the lists in a pan or cauldron, cover with a pancake without filling, heat for 30-60 minutes in the oven, setting the minimum temperature in it.

When served, the chandeliers with apple filling can be poured with sour cream, yogurt, condensed milk, chocolate cream.

Pancakes without flour with cottage cheese and poppy filling

Composition:

  • chicken egg - 6 pcs .;
  • milk - 0, 5 l;
  • poppy - 50 g;
  • cottage cheese - 0, 3 kg;
  • starch - 150 g;
  • salt - a pinch;
  • sugar - to taste;
  • vegetable oil - 20 ml in the dough, for greasing the pan - as required;
  • butter, sour cream - to taste.

Method of preparation:

  • Poppy fill with boiling water, so that the water barely covered poppy seeds. Leave to swell.
  • Curd cheese through a sieve. Mix with one raw egg. To taste add sugar, mix well.
  • Combine curd mass with poppy seeds and a small amount of sour cream. Stir.
  • Place the remaining 5 eggs in a clean bowl. Pour to them a few spoons of sugar, pound.
  • Add starch to eggs, mix thoroughly.
  • Pour in milk, whisk. The dough should be homogeneous.
  • Add a spoonful of vegetable oil to the dough.
  • Heat the pan, grease, pour a small ladle into the center of the dough. Fry the pancake on one side until the other side is no longer liquid. Remove, move on a plate.
  • In the same way, fry pancakes from the remaining dough.
  • On one side of the pancake, put a spoonful of cottage cheese filling, roll up the pancake roll, twisting the edges.
  • Fold in a pot, pouring with melted butter.
  • Heat the oven to 160-180 degrees, place a container with brushings for 10-15 minutes in it.

The paintings on this recipe are especially thin, tender. Cottage cheese and poppy filling gives them an exquisite taste. Such a treat can be a festive table decoration.

Pancakes on serum with cabbage and mushrooms

Composition:

  • flour - 160 g;
  • whey or kefir - 0, 25 kg;
  • chicken egg - 1 pc .;
  • soda - a large pinch;
  • salt - to taste;
  • sugar - 5 g;
  • cabbage (fresh or mixed with fermented) - 0.3 kg;
  • fresh mushrooms (white or champignons) - 0, 2 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • vegetable oil - 40 ml in the dough;
  • butter - as needed.

Method of preparation:

  • Make a dough from sifted flour, a pinch of salt and the same amount of soda, eggs and whey (or kefir). Add vegetable oil to it, mix.
  • Fry pancakes from cooked dough. You can fry on one side.
  • Chop cabbage, rub carrots.
  • Lightly fry the cabbage and carrots in butter, turn down the heat, cover with a lid, stew until the cabbage is soft.
  • In another pan, fry the mushrooms and onion in small pieces in butter.
  • Combine the mushrooms with the braised cabbage, adding the pickled. Extinguish 5 minutes all together.
  • Fill the pancakes with cabbage and mushroom stuffing, roll them up with envelopes.
  • Fry the buns on both sides in butter.

The pictures of this recipe are nourishing, tasty and fragrant. They will appeal to mushroom lovers.

Pancakes - thin pancakes with filling. They are considered a dish of Ukrainian and Belarusian cuisine, although similar dishes are prepared by hostesses in many countries. There are several recipes for dough and filling for pancakes, so this dish is unlikely to bother you.

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