Bakery products

Filled pancakes rolls


Ingredients for Cooking Spring Rolls

For pancakes:

  1. Wheat flour 1.5 cups
  2. Milk 1 cup
  3. Chicken egg 1 piece
  4. Refined vegetable oil for frying
  5. Salt 1 pinch

For filling:

  1. Lightly salted salmon fillet 300-400 grams
  2. Large fresh cucumber 1 piece
  3. Hard cheese 100 grams
  4. Mayonnaise 50 grams
  5. Fresh dill to taste
  6. Salt to taste
  7. Freshly ground black pepper to taste
  • Main ingredients: Salmon, Eggs, Milk, Cheese, Flour
  • Serving 12 Servings

Inventory:

A glass, a cutting board, a kitchen knife, a tablespoon, a large bowl, a sieve, a hand whisk or a fork, a frying pan, a scoop, a stove, a serving dish, a wooden spatula, a plate - 3 pieces, a saucer, a medium bowl, a small pan, kitchen paper towels, flat large plate, cling film, refrigerator

Cooking rolls with stuffed pancakes:

Step 1: prepare the flour.


To make our pancakes out of a gentle air dough, it is necessary to sift the flour in advance. This process allows her to get enough oxygen and get rid of excess lumps. To do this, simply pour the flour into a sieve and do an important action right above the medium bowl. Attention: this component may need either more or less. It all depends on the quality of the flour and its brand. For example, I usually use Amina, and it has the property of swelling after 20-30 minutes. Therefore, when we prepare the dough for pancakes, be sure to follow the whole process so as not to overdo it with flour. Otherwise, the pancakes will either tear or turn out very thick.

Step 2: prepare the milk.


Pour milk into a small saucepan and put on medium heat. Literally in 2 minutes turn off the burner, and pour the liquid component into a large bowl. Attention: to prepare the dough, we need warm milk (the temperature should be no more than 35-37 ° Cotherwise the egg may curl).

Step 3: prepare the dough for pancakes.


Using a knife, break the eggshell, and pour the yolk with protein into a bowl of warm milk. Add a pinch of salt to this and, using a hand whisk, thoroughly beat everything until smooth. Next, we begin to introduce the sifted flour in small portions. At the same time, we do not stop mixing everything with improvised equipment so that lumps do not form. In the end, leave the dough aside so that it can brew a little. Somewhere across 20-30 minutes look how thickened it is. If the dough is consistency like a pancake, then be sure to slightly dilute it with milk or clean water. If on the contrary, then add a couple of tablespoons of flour. Ideally, it should be liquid. In any case, we try to do everything by eye. At the end, pour vegetable oil into a bowl (5-7 tablespoons) so that during frying the pancakes do not stick to the surface of the pan, and once again we mix everything well.

Step 4: fry the pancakes.


We put the pan on a big fire and let it heat up well. Immediately after that we fasten the burner and pour a little vegetable oil here (but this is only for the first pancake). We are again waiting for the contents of the container to warm up well. Now with the help of a scoop, we collect a little batter and pour it into the pan. Attention: To make the pancake beautiful and without holes, be sure to turn the container from side to side. So the dough spreads out better over the entire surface and we get an even circle. Fry pancake on both sides maximum 1-2 minutes. The readiness of the dish can be checked on the golden edge.

Next, using a wooden spatula, move the pancake on a flat plate, and instead, pour the next batch of dough. At the end, turn off the burner and proceed to the preparation of the filling.

Step 5: prepare a slightly salted salmon filet.


We lay the salmon fillet on a cutting board and, slightly prying the skin with the tip of a knife, separate it from the pulp. Now cut the fish into thin strips and transfer to a clean plate.

Step 6: prepare hard cheese.


We spread the hard cheese on a cutting board and, using a knife, carefully cut into thin plates. The crushed component is moved to a free plate and temporarily set aside.

Step 7: prepare the dill.


We wash the dill well under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and pour into a free saucer.

Step 8: prepare the cucumber.


We wash the cucumber under running water, wipe it with kitchen paper towels and put it on a cutting board. With a knife, remove the edges and then cut into either thin strips or almost transparent circles. We chop the chopped vegetable in a clean plate.

Step 9: prepare rolls of stuffed pancakes.


Put the pancakes one at a time on a clean, dry cutting board and lightly grease with mayonnaise, and sprinkle with salt and freshly ground black pepper to taste. Next, sprinkle with a small amount of chopped greens and in the center we place a pair of plates of hard cheese. Spread salmon slices on top, and across them several strips or circles of cucumber. Tightly wrap the filling with a roll so that the pancake does not tear, and move the dish on a special serving plate. When everything is ready, wrap the container with cling film and put in the refrigerator for 2-3 hours. Let the rolls be saturated with the components of the filling. In addition, when they cool, it will be easier to cut into portioned pieces.

After the allotted time, we take out the dish from the refrigerator and free it from the cling film. Using a knife, cut the rolls across into pieces of approximately 3-4 centimeters and move on a beautiful plate for serving.

Step 10: serve rolls of pancakes with filling.


Pancake rolls are recommended after cooking immediately serve to the festive table. By the way, in this recipe, I took salted salmon, hard cheese and greens as a filling, but in general, you can put various sweet and salty ingredients inside the dish.


For example, it can be Philadelphia cheese mixed with chopped red fish, cottage cheese seasoned with mayonnaise, chopped garlic and canned capers, and many other equally tasty fillings. I usually cook such a dish for the holidays and all kinds of receptions. Rolls are quite satisfying, so warn the guests in advance so that they still have space in their stomach for the main meal. Enjoy it!
Bon appetit to all!

Recipe Tips:

- for cooking pancakes, you can also take ordinary clean water instead of milk or dilute these components in a ratio of 50 to 50 percent;

- to lubricate the rolls, you can also take any other sauce;

- for sharpness in mayonnaise, you can add one chopped small clove of garlic.