Pancakes with various fillings

Pancakes with various fillings

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Servings: 12

Preparation time: less than 60 minutes

RECIPE PREPARATION Pancakes with various fillings:

Mix all the ingredients well and let it rest for about 20-30 minutes. Then in a Teflon pan or special pancake pan heat it well, put a little butter and then the coke with the polish. Let them fry on both sides then fill them with what we want. I filled them with apricot jam

Pancakes with various fillings - Recipes

We like pancakes and they do it quite often. Pancakes with various fillings, jam, sweet cheese, chocolate, salted cheese for cold beer and a talk show in the middle of the night, anytime and with anything. But now is the first time I've done it chocolate pancakes. Seriously!

I associated them with red fruits because that's how I liked them and I really liked them. I filled them with some sweet cheese, for some calcium, and a healthy spoonful of vanilla ice cream, so that it would revive me after a cruel day of lying in bed.

Ingredients for chocolate pancakes

  • 250 ml milk
  • 1 tablespoon butter
  • 50 g dark chocolate
  • 2 eggs husband
  • 150 gr flour

for filling and garnishing:

  • 200 gr sweet cheese
  • 150 gr sugar
  • esenta de om
  • vanilla ice cream
  • red fruits: raspberries, strawberries, blackberries

Preparation methods for chocolate pancakes

I warmed the milk together with the butter and the broken chocolate pieces. I stirred until the chocolate pieces melted. I incorporated eggs. Gradually I added flour and mixed vigorously so as not to remain lumpy. I let the pancake batter sit for about 15 minutes.

I fried the pancakes, on both sides, in the pan greased with a little oil.

I took them out and filled them with sweet cheese, some ice cream and lots of fruit. You can eat them with all this or only with fruit, cream, sweet cheese or whatever you feel like.

* The recipe is part of the monthly Challenge Cheerful Chef, from Elena's blog

What were the most interesting The most interesting recipes for pancakes, cooked by competitors & icircn season 8 from Chefs to knives?

As expected, some of the competitors opted to prepare savory pancake recipes, appetizer pancakes, or main course, baked with various fillings and sauces, and the other competitors opted for sweet pancake recipes in the form of stuffed pancakes, pancakes, or even pancake cakes.

The most interesting recipes for savory pancakes:

Pancakes with turkey breast and asparagus with asparagus and turmeric sauce, but also quenelle made from goat cheese, prepared by Ionuț Belei from Chef Sorin Bontea

Pancakes with turkey breast and asparagus with asparagus and turmeric sauce

Pancake lasagna with beurre blanc and sesame, prepared by Maria Sandru from Chef Sorin Bontea

Pancake lasagna with beurre blanc and sesame

Pancakes with spinach and salmon and pancakes with beets and olive puree with mushrooms and arugula prepared by Roxana Vasile from Chef Sorin Bontea

Pancakes with spinach and salmon and pancakes with beets and olive puree with mushrooms and arugula & ndash

Pancakes with turkey breast, pleurotus mushrooms and br & acircnză sauce prepared by the competitor Silviu Constan from Chef Sorin Bontea's team

Pancakes with turkey breast, pleurotus mushrooms and cheese sauce

Parmesan pancakes with pork breast and Mediterranean sauce, prepared by Luca Adrian from Chef Sorin Bontea

Parmesan pancakes with pork breast and Mediterranean sauce

Baked gratin pancakes with bechamel sauce and stuffed with turkey, onion and mushrooms, prepared by Lavinia Ilcău from Chef Cătălin Scarlătescu's team

Baked gratin pancakes with bechamel sauce and stuffed with turkey, onion and mushrooms

The most interesting recipes for sweet pancakes:

Pancake cake with mascarpone cream and white chocolate sauce prepared by Cătălin Rizea from Chef Cătălin Scărlătescu

Pancake cake with mascarpone cream and white chocolate sauce

Rolled pancakes with mascarpone and caramelized bananas, with mint and peach sauce and crumble of biscuits and nuts, prepared by Cristian Boca from Chef Cătălin Scarlătescu

Rolled pancakes with mascarpone and caramelized bananas

Pancakes with whipped cream and caramel sauce prepared by Edmond Zanidache from Chef Sorin Bontea's team

Pancakes with whipped cream and caramel sauce

Pancakes with chocolate cream and strawberry sauce with biscuit crumble & ndash Maxim Paul Chef Cătălin Scarlătescu

Pancakes with chocolate cream and strawberry sauce with biscuit crumble

Pancakes with cream cheese and almond flakes, with candied fruit jam and mango puree with apricots & ndash Robert Vasiliu Chef Scarlatescu

Pancakes with cream cheese and almond flakes, with candied fruit jam and mango puree with apricots

Blueberry pancakes, pink pepper, lemon & acircie, cream cheese with white chocolate and raspberry coullis with mint and almonds & ndash Adina Szekely - Chef Cătălin

Blueberry pancakes, pink pepper, lemon & acircie, cream cheese with white chocolate and raspberry coullis with mint and almonds

Don't forget that the beloved culinary show "Chefs with knives" can be watched every Monday, Tuesday and Wednesday evening, from 20:30, on Antena 1!

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Preparing pancakes

I like the dough to be fine, without lumps of flour. To obtain a fine dough, we first put flour, salt, then eggs and 50 ml of milk.
Mix well with a whisk until it becomes a dense and homogeneous paste. We add in two tranches the rest of the milk, at the end the melted butter. If we still have a few lumps left, we pass the dough through a strainer.
I recommend leaving the dough in the fridge for an hour, covering it with cling film and letting it rest. After an hour you will see that it is slightly more consistent than initially.
For frying pancakes you need a non-stick pan, I don't grease it with anything. Because I put butter in the dough, there is no need. If you still want, you can add a little butter to the first pancake.
Fry them over medium heat, about 1 minute on one side (or until the edges begin to come off) and then another half minute on the other side.
As you bake them, you can cover them with a kitchen towel so they don't dry out. Serve immediately filled with jams or various salty fillings. Enjoy!

/> Pie with beets and turkey from: flour, salt, butter, beets, cherry tomatoes, turkey breast, onion, oil, eggs, oil, Telemea cheese, sour cream, salt, pepper. Ingredients: 250 g flour 1/2 teaspoon salt 125 g butter filling: 600 g beets 100 g cherry tomatoes 400 g turkey breast 1 onion 2 tablespoons oil 2 eggs 100…

/> Pie with rice and cheese from: rice, spinach, zucchini, telemea cheese, cherry tomatoes, eggs, sour cream, mustard, butter, breadcrumbs, pine nuts, salt. Ingredients: 1 cup rice 300 g spinach 1 zucchini 300 g telemea cheese 500 g cherry tomatoes 5-6 eggs 2 tablespoons sour cream 1 teaspoon mustard 1 tablespoon butter 1…

Pancake rolls with various fillings

Make the pancake dough, heat the oven to medium, and place in the baking paper tray. Pour pancake batter on paper but not more than 1-2 mm, no more than enough to cover the paper well so that no holes remain .. bake in the oven until the pancake hardens, ie a few good minutes. remove the tray and let the pancake slide on cotton napkins, cover with another napkin. in this way it bakes in its warmth, and does not harden ... it will remain malleable so that you can run it.

After all the pancake sheets are executed, and they are all like a tower on the table with cotton napkins between them. (I've always used the same sheet of baking paper. You can bake each pancake on another piece of paper.) Take each pancake and grease it with a filling, then sprinkle with grated cheese and roll.

Cut the rolls into slices (I got 8 slices out of each) and place them in the Jena / Pirex tray greased with a little butter or oil. Place a row with the red filling, a green one and a white one (the Italian flag) and sprinkle with grated cheese. they can be kept in the fridge so arranged with aluminum foil or transparent for up to 20 minutes before serving (if you prepare them for guests).

Put the uncovered tray in the already hot oven, leave only as long as it takes for the cheese to melt and brown lightly. Serve one roll of each color (you also have appetizers, type 2 and dessert. Only the pancakes will be unique. You can fill the plate with rolls)

Ingredients for the braided cake recipe, with two fillings

  • For the dough
  • -1 kil flour 000 pt cozonaci
  • -6 eggs (actually 6 yolks, 2 egg whites)
  • -150 g +2 tablespoons brown cough sugar Demerara
  • -6 tablespoons cold pressed rapeseed oil
  • -half a packet of butter
  • -milk: 200 ml +1 cup
  • - half a cube of fresh yeast, or 2 packets of dry yeast - I prefer fresh, but in the UK I don't always find
  • -5-6 cardamom beans
  • -1 teaspoon turmeric
  • -shell from 2 oranges and a lemon
  • Filling 1
  • 50 ml rom
  • 2 tablespoons caramel syrup
  • 100 g plain chocolate, with milk or bitter
  • 2 teaspoons butter
  • 3 tablespoons walnuts, coarsely crushed
  • 2 tablespoons ground hazelnuts
  • Filling 2:
  • 3 tablespoons raisins
  • 50 g of rose-flavored shit
  • 80 g mac
  • 6 tablespoons milk
  • 4 tablespoons sweet cream / liquid whipped cream
  • 3 tablespoons ground almonds
  • 1 teaspoon vanilla paste
  • 1 tablespoon rose water

Preparation for the braided cake recipe, with two fillings

The first thing: I soaked the raisins in rum and put them in the oven. To maximum.

I boiled 200 ml of milk, with cardamom beans and turmeric, which will give the cake not only flavor, but also a beautiful golden color. I boiled it, strained it and left it to cool.

I separated the yolks from the whites. I sifted the flour into a bowl and made a crater in the middle.

I rubbed the fresh yeast with 2 tablespoons of sugar (when we do this thing it somewhat liquefies) and I mixed it with warm milk (not hot, because the mayo is destroyed and its mother doesn't grow either!). If you use dry yeast, it's different, mix it in the flour from the beginning.

I turned off the oven. I closed the kitchen door and opened the oven door.

I poured the mayonnaise into the crater, covered the basin with a kitchen napkin and took a well-deserved half-hour break. Meanwhile, the maya grows in its law.

When I returned from the break, I found the mayonnaise growing like a bubble with small bubbles.

I added the yolks, the rest of the caster sugar and the lemon / orange peel on top.

I mixed it with the wooden spoon and the paws provided & ndash at this moment the maglavais looks very crumbly. I poured oil. And spoons and paws.

I poured the melted butter in the microwave, warm, not hot. And spoons and paws. I also prepared a cup of warm milk from which I poured into the bowl, little by little, as needed until the dough comes out.

Kneading the cake

To knead I kneaded very very minimally, just enough to homogenize the ingredients.

I made a large ball of dough in the middle of the pan, covered it with foil and put it in the oven, which was now slightly warm, not hot. Just like your mother, the cake suffers if the current pulls it.

In the meantime, I prepared the fillings. I melted the chocolate together with the caramel syrup and the raisin rum (without raisins).

I whipped an egg white. I mixed it with the chocolate maglavais, walnuts and hazelnuts.

I put the poppy in a saucepan with milk, sweet cream and ground almonds.

I boiled them until they acquired a pasty consistency, towards the end I added vanilla paste and rose water.

I cut the shit into small pieces.

After another well-deserved break, I took the dough out of the oven. At this point, he will not be raised extremely spectacularly, but he will be noticeably fluffy.

In total it takes about an hour & ndash half an hour to leave alone to grow.

I divided it into 4 and spread each quarter with the facalet in the shape of a sheet. The sheets should be the length of the cake shape and about the thickness of a tart sheet. I preheated the oven to 180 degrees.

Over 2 sheets I spread the chocolate mixture with walnuts, on the other the poppy mixture, over which I sprinkled shit and raisins (lol, in my family when something is a ridiculous bastard is called & bdquoEte, shit with poppy seeds & rdquo). And I rolled them.

I braided the cake rolls 2 by 2 & ndash one with shit and one with chocolate.

I put them in forms lined with butter and flour and I greased them with beaten egg white (possibly it works with a little milk).

I put them in the oven for about 40 minutes. Very important & ndash the first 35 minutes we do not open the oven door even if President Iohannis comes to pray. It will grow as you grab it.

After that, we check the cozonacs: they may be ready, they may need another 10-15 minutes.


That's what I do for Easter if I have guests. I prepare the dough in exactly the same way. The fillings are made in half quantity, but raisins in rum put about 3-4 times more.

Then divide the dough like this:

Half: divided into two equal parts, a roll of chocolate, a roll of mac & ndash results in a cake.

Second half: divide it: one third versus two thirds.

I spread the larger part with the facalet and place it in a round cake shape, wallpapered, as if I were making a tart.

I prepare the Easter filling like this: 150 g mascarpone, 350 g ricotta, peel of a lemon and an orange, 5 tablespoons brown sugar, two eggs, a tablespoon of vanilla paste.

All mixed well with the mixer, starting with eggs, then sugar, flavors and cheeses. In which I then mix all the raisins that I did not put in the cake.

I put the filling in the form with dough, and from the rest of the dough I weave the traditional crown / cross, which comes on top.

The recipe and the photos belong to Raluca Enescu and she participates with this recipe in the Great Winter Contest 2019: cook and win

More recipes from Raluca Enescu can be found here.

The average grade given by the jury is 9.25. Plus 1 point ex officio, the final grade is 10.25.

Wholemeal breads with various fillings

& # 8211 800 gr wholemeal flour
& # 8211 200 gr black flour
& # 8211 100 ml milk
& # 8211 580-600 ml water
& # 8211 2 sachets of dry yeast or 2 cubes of fresh yeast
& # 8211 2 teaspoons salt
& # 8211 2 teaspoons sugar
& # 8211 4 tablespoons oil
For the filling:
& # 8211 8 slices of cheese
& # 8211 1 small cabbage seasoned in oil with salt and pepper
We prepare the dough as follows:
& # 8211 put the yeast in warm milk with a teaspoon of sugar and leave to rise for 10-15 minutes
& # 8211 mix well the two types of flour, add salt and the other teaspoon of sugar and mix
& # 8211 pour the leavened yeast and gradually warm water by kneading by hand until you get a dough that no longer sticks to your fingers
Add the oil and knead for another 3-4 minutes
& # 8211 Cover and leave to rise in a warm place for an hour

Heat the cabbage in a few tablespoons of oil and add only salt and pepper.

Spread the dough, cut into rectangles and fill half with kale.
Then bend by pressing the ends to stick.
Leave to rise for another 20 minutes.

Bake in the oven heated to 180 degrees for 20-25 minutes.

We do the same with the ones with cheese. Place the cheese in the middle and bend the ends.

Boil, in a pan, 1/2 I water with 50 g powdered sugar. Stir until the sugar has melted. Add 4 peeled and sliced ​​peaches and simmer for 10 minutes. Meanwhile, prepare an orange sauce with butter as in the Crepes Suzette recipe (see above) and grease the pancakes on one side. Fry in the pan for 1-2 minutes with the greased side down. Fill the pancakes with peaches, fold them, place them in a pan next to each other and flambe them with 2 tablespoons of Grand Marnier liqueur.


10 healthy pancake fillings

When it comes to pancakes, most of the time we include them in the "pampering" category. Of course, this does not mean that it cannot be a nutritious and delicious treat at the same time. We offer you 10 ideas for healthy pancake fillings, 5 sweet and 5 salty, and we invite you to choose your favorites!

Sweet pancakes

For sweet pancakes, you can follow the recipe with wholemeal flour and bananas or the American pancakes. If you want to "go safe", you can fill them with spreadable chocolate cream or one of the classic combinations, such as peanut butter and bananas or your favorite jam and various nuts. And if you feel adventurous, you can try the filling of:

  • The pieces ofbaked applesand vegan yogurt.and berry sauce., honey and raisins.
  • Avocado paste, honey and nuts.and cherries from compote.

Salted pancakes

If, instead, you want a savory dish, you have various recipes for recipes for salty vegan pancakes, such as: chickpea pancakes, chickpea and spinach pancakes, sweet potato pancakes and lentils or American savory pancakes. For the filling, you can play with a lot of sauces, creams and vegetables. We also offer you some fillings dear to us:

    , sauteed spinach andDutch vegetable sauceand mushrooms
  • Humusclassical,Redorgreen
  • Mushrooms and garlic sauce made with vegan yogurt
  • Vegetables withdried hot pepper sauce

However, we must warn you: even if it is healthy, it does not mean that you can overdo it. We advise you to consume balanced and adapted to your needs.