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Pancakes au gratin

Pancakes au gratin

Put eggs, milk, vanilla essence, salt powder in a bowl and mix well. Slowly add the flour, stirring constantly. Add a teaspoon of butter and mix again. Grease a pan with a little butter, heat it and with the help of a polish put the composition in the pan, moving the pan so that the composition perfectly covers the bottom of the pan. it is browned on both sides, taken out of the pan, placed on a plate and covered with a lid or a towel. The same is done with the rest of the composition until we finish it. When we have finished "making" them, we pass them We fill them. I filled them with strawberry jam over which I put a few slices of banana. We fold them in the form of a roll and put them in a tray.

Separately prepare the following syrup: mix the water with the juice and lemon peel, cinnamon and sugar. Put it on the fire and mix well, letting the sugar melt. Take it off the heat and pour the syrup over the pancakes and bake for 8-10 min. after which we take out and serve either as such or powdered with sugar.


When the apples are ready, grease a pan with butter, and you can start preparing the pancakes. Put inside each pancake 2 slices of baked apple, 2 cherries jam, 1 teaspoon ground walnuts, cinnamon to taste and a little vanilla sugar, put all the filling grouped on 1/4 of the pancake, then fold the pancake into 4, as in the picture. Place the pancake in the pan and repeat the procedure with the remaining 7 pancakes. Sprinkle the remaining walnuts over the pancakes.

For the pancake sauce, mix in a kettle 200ml hot water, 1 rum essence, 100g honey. Pour this sauce over the pancakes, and add another 100 ml of brown rum. Put the tray in the oven for 30 minutes at 150-180 degrees Celsius, then cover the tray with aluminum foil and let the pancakes cool for about 2 hours, during which time they will absorb all the sauce left in the tray.

These pancakes au gratin with honey and nuts are extraordinarily tasty and flavorful, especially due to the cinnamon and rum essence.


When the apples are ready, grease a pan with butter, and you can start preparing the pancakes. Put inside each pancake 2 slices of baked apple, 2 sour cherries, 1 teaspoon ground walnuts, cinnamon to taste and a little vanilla sugar, put all the filling grouped on 1/4 of the pancake, then fold the pancake into 4, as in the picture. Place the pancake in the pan and repeat the procedure with the remaining 7 pancakes. Sprinkle the remaining walnuts over the pancakes.

For the pancake sauce, mix in a kettle 200ml hot water, 1 rum essence, 100g honey. Pour this sauce over the pancakes, and add another 100 ml of brown rum. Put the tray in the oven for 30 minutes at 150-180 degrees Celsius, then cover the tray with aluminum foil and let the pancakes cool for about 2 hours, during which time they will absorb all the sauce left in the tray.

These pancakes au gratin with honey and nuts are extraordinarily tasty and flavorful, especially due to the cinnamon and rum essence.


First of all, we need to prepare the apples. Peel the apples, cut them into thin slices and boil for 5 minutes in water mixed with 2 tablespoons of sugar.

Spread 2 tablespoons of sugar evenly on the bottom of a tray.

The rest of the sugar mixes well with the ground cinnamon.

The boiled apple slices drain the water and leave in a strainer until they cool a little.

On each pancake put 1 tablespoon of cinnamon sugar, then on 1/2 of the pancake put apple slices and fold the pancake until it is triangular.

The filled pancakes are placed in the tray, and on top of them sprinkle the sugar with the remaining cinnamon.

The pancakes filled with apples are baked for 15 minutes at 180 degrees Celsius, so that the sugar melts.

You can eat pancakes filled with apples and cinnamon au gratin both cold and hot, you can serve them plain, or with 1-2 cups of vanilla ice cream.


Pancakes with cottage cheese and baked dill are gratin appetizer pancakes, a simple, tasty and very easy to prepare recipe.

I chose as a way to pack pancakes with cottage cheese and dill be in the shape of a flower, but you can roll them, turning the ends, so that the filling does not come out. You can also choose to tighten them at the top with a string of green onions or chives.

We often eat for dinner or as a snack appetizer pancakes. These pancakes with cottage cheese and baked dill come to complete the collection of appetizer pancake recipes that you can see if click here.

You will find a collection of savory pancakes with various sauces and fillings (spinach, mushrooms, minced meat, cheese), but also a savory pancake cake. I still have a recipe on the blog pancakes with cottage cheese and baked dill, which I called pancake pudding. You can read it if click here.

My mother is responsible for the pancakes in our house. I can't wait to make a stack of 30-40 pancakes, as she does. He knows that we turn some of them into savory recipes, for snacks or dinner. Our craving for pancakes is contagious, so at one point it was enough to say that my mother makes pancakes for us on weekends as friends make their way to us. I miss those times and my friends and I hope that this period of distance and fear will pass and we will return to our lives.

You can read the ingredients and how to prepare pancakes according to my mother's recipe click here.

Returning to the recipe of pancakes with cottage cheese and baked dill I would like to tell you that you can add extra flavor by adding green onions, chives, red bell peppers previously sautéed in garlic oil, which will also add color or very well drained and chopped baked peppers. If you don't have green onions, you can also use red onions, which you will harden for about 1 minute, just until they soften a little.

I often buy a dry-textured cow's cheese that looks like Bulgarian. You can find it in a plastic bag with green (Oke or Campina). You can also use cream cheese (those in plastic boxes), in which case reduce the amount of cream by half. You can use ricotta if you can't buy cottage cheese. If you use cow's cheese with sour cream (Fagaras type) don't put sour cream at all & # 8211 I'm not a fan of this type of cheese for recipe for pancakes with cottage cheese and baked dill.

Here's how good these look in the section pancakes with cottage cheese and baked dill, with a creamy composition, well bound, which does not flow.

Here is the list of ingredients and how to prepare the recipe Pancakes with cottage cheese and baked dill & # 8211

INGREDIENT:

For the filling:

For gratin:

200 ml sour cream for cooking

optional & # 8211 50 g grated cheese & # 8211 is put towards the end

20 g butter for dish lining

For serving:

Since I already had the pancakes made, I prepared the filling. I weighed the bowl in which I was going to put the ingredients before going to work, so that I could then divide the amount evenly in my pancakes.

I mixed in a bowl the cottage cheese with an egg, salt, pepper, chopped dill and an egg. I also added chopped green onions to the rounds. You can also add red onions, but I would cook this for 1 minute beforehand.

I weighed the amount of filling (lowering the weight of the bowl) and it was easy for me to divide the filling into all the pancakes.

I put the cream cheese of cows with dill in the center, then I tightened the edges inwards, folding them. I pushed the edges inside.

I put the pancakes in a heat-resistant bowl greased with butter. I chose a vessel in which they sit a little crowded, which will make them taller and more aesthetic.

I mixed eggs in a bowl with the two types of cream, salt and pepper and poured over the pancakes.

I baked pancakes with cottage cheese and dill in the preheated oven at 180 ° until the composition became firm and slightly coppery.

When they are almost ready to be taken out of the oven, I sprinkled the grated cheese over the middle of the two rows of pancakes stuffed with cottage cheese and dill. I left them until the cheese was completely melted.

I ate them hot as soon as I took them out of the oven.

These are so good pancakes with cottage cheese and baked dill, so that you will keep repeating the recipe every time you have a bigger stack of pancakes. Or you will make some special ones to prepare them like this!

I invite you to follow me on the YouTube channel. I leave here a recipe in which I used cream cheese.


Recipe for pancakes with acacia flowers in the dough

There is not much to say about the pancake recipe. dough it is prepared in the classic way, just add well-washed acacia flowers to it. They can be prepared in the form of spread pancakes, in which only the separate white flowers are added. But they can also be prepared in the form of mini pancakes, in which the flower with the tail is used.

The pancakes are tasty and you can fully feel the aroma of acacia flowers. Who has not tested them not to stop thinking, that they are very good!

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Below is the complete list of ingredients and how to prepare the recipe for pancakes with acacia flowers in the dough.


  1. In a taller bowl, beat the eggs together with a pinch of salt.
  2. Add the flour little by little together with the milk and mix well. Be careful not to form lumps, in this sense mix well after each addition of flour.
  3. Finally add the mineral water, flavors and tablespoon of oil.
  4. Fry the pancakes in the special pancake pan until you finish the dough.
  1. Mix the cheese with the rest of the ingredients and fill each pancake with the resulting mixture. Some 2-3 tablespoons of filling will suffice for a single pancake.
  2. Roll and place the pancakes side by side in a heat-resistant dish or non-stick pan.


Video: Dads Creamy u0026 Cheesy Au Gratin Potatoes (December 2021).