Custard pancakes from the classic recipe are almost no different when it comes to taste.
But the recipes are very popular, someone succeeds better, someone prefers them for a beautiful end result.
Save a couple in your piggy bank, all of a sudden come in handy?
Custard pancakes in milk - general principles of preparation
• Choux pastry in milk for pancakes is prepared with or without yeast. Rippers may be added to yeast-free. Usually it is kneaded from wheat flour, but there are options to replace part of the flour with corn or any other, ground from cereals. The choice depends on how you want to get pancakes.
• Invariable components of any choux pancake dough for milk: milk itself, flour, salt, refined sugar and vegetable oil. Eggs are not always added.
• Brew ready-made dough. Constantly mixing, pour boiling water or hot milk into it. Thanks to the not quite ordinary cooking method, porous, bubbly pancakes are obtained. They can be baked both thin and thick. The thickness is controlled by increasing or decreasing the amount of dough poured into the pan or increasing the volume of milk.
• Custard pancakes in milk are served with any sweet sauces, jam, sour cream and honey, or make delicious and original treats from them.
Custard pancakes in milk and boiling water with apple filling
Ingredients:
• two glasses of low-fat milk;
• one and a half glasses of pancake flour;
• three eggs;
• two tablespoons of sugar;
• a glass of boiling water;
• a spoonful of vanilla sugar;
• 50 ml of lean oil.
For filling:
• eight large apples;
• a quarter cup of dry wine;
• sugar - 100 gr.;
• 50 gr. sweet cream butter;
• bag of vanillin;
• ground cinnamon - 1/4 tsp;
• two spoons of dark sweet raisins;
• a small lemon.
Cooking method:
1. Pour the eggs into a deep bowl, add vanilla and regular sugar, slightly salt and mix. Do not whisk, but only slightly blab.
2. Pour in all the milk along with the vegetable oil and, stirring constantly, add all the flour.
3. Having achieved uniformity, and without ceasing to stir, pour a glass of steep boiling water into the dough with a thin stream. Set the brewed dough aside for 15 minutes, covering the container with a cloth.
4. In a greased frying pan, bake thin pancakes.
5. Rinse the raisins and soak it in wine for 15 minutes. Scald lemon with boiling water, wipe off moisture and scrape off the zest with a fine grater.
6. Peel the apples, cut them into centimeter cubes and put them in the pan. Add butter, wine, and sugar, and put simmer on moderate heat, cover.
7. To softened apples, add soaked raisins, lemon zest, vanilla sugar and cinnamon. Stir, simmer another five minutes and remove from heat, cool.
8. Lay out the filling on the pancakes and fold them with envelopes. When serving, lightly brown in butter.
"Meat bags" - custard pancakes in milk with chicken
Ingredients:
• 10 gr. fresh pressed yeast;
• white baking flour - 2 tbsp .;
• one glass of pasteurized milk;
• granulated sugar - 70 gr.;
• tablespoons of lean oil;
• half a glass of boiling water.
For filling:
• a pound of chilled chicken;
• large onion;
• 30 gr. vegetable oil;
• onion feathers.
Cooking method:
1. Crumble the yeast, add a pinch of salt and sugar to it, pour warm milk and mix thoroughly to dissolve it completely.
2. Whisk with a mixer, gradually pour the flour and bring the dough to a homogeneous state, then cover and set aside for the heat.
3. After half an hour, repeat the stirring and add boiling water to the dough, then vegetable oil and again bring to complete homogeneity.
4. After that, bake the pancakes immediately and let them cool, stacking them in a pile.
5. Chicken fillet and onion cut into medium-sized cubes. In vegetable oil, fry the onions first until transparent, then add the chicken fillet and continue cooking until the pieces of meat are browned. Pour in the cream so that they completely cover the meat and simmer for about 10 minutes.
6. In the middle of the baked pancakes, put a little chicken filling, collect the edges, giving the pancakes the shape of bags, and tie them with clean feathers of green onions.
Porous custard pancakes in milk - "Openwork"
Ingredients:
• two and a half cups of flour;
• one liter of cow's milk;
• refined sugar - 70 gr.;
• half a spoon of soda;
• refined vegetable oil - 7 tbsp. l
Cooking method:
1. Remove milk and eggs from the refrigerator in advance so that the food warms to the same temperature.
2. Dissolve all the sugar and half a teaspoon of salt in half the milk. In a separate bowl, blot the eggs and mix them with milk. For a better result, use a mixer.
3. Without stopping to beat, in small portions, enter the sifted flour and immediately pour in the milk heated to a hot state. Pay attention, not boiling, namely hot!
4. Pour soda into a small cup, add a tablespoon of boiling water and mix well and put into the dough.
5. In a hot frying pan greased with butter, bake pancakes. Each subsequent, laying it in a pile, rub with butter, for convenience, prick it on a fork. Pancakes are porous with many holes and therefore it is best served with sour cream, condensed milk or jam. If they wrap a juicy stuffing, it will flow out.
Corn custard pancakes in milk
Ingredients:
• 80 gr. cornmeal;
• good, “sticky” flour - 100 gr.;
• 450 ml of pasteurized milk;
• 40 ml of liquid cream, low fat content;
• 10 gr. “fast” yeast;
• 0.25 cups of pure oil;
• 50 gr. 20% sour cream;
• one egg;
• a spoonful of sugar;
• sweet cream butter - 60 gr.
Cooking method:
1. Boil a glass of milk, pour corn flour into it, stir well, and leave to cool completely under the lid.
2. Warm the remaining milk to 38 degrees, dissolve the dry yeast in it and let it sit for 20 minutes in the heat.
3. Combine the cooled corn flour with a foaming yeast mixture, add the wheat flour, mix well and leave it under the lid for another 15 minutes.
4. Break the egg, separate the yolk from the protein. Mash the yolk with sugar and a teaspoon of salt, and whisk the protein slightly.
5. In the risen dough, gently first introduce the yolk, then the whipped protein and cream, quickly, intensively stir and leave for further fermentation for another 15 minutes.
6. In a pan, heat a little vegetable oil, pour a portion of dough onto it from a ladle. Spread it evenly on the bottom of the pan with a spoon and fry for 3 minutes on the side.
7. Putting them in a stack, grease the pancakes with oil. Serve with slightly sweetened sour cream.
Chicken pancake apple terrine in milk
Ingredients:
• large sweet apples - 6 pcs.;
• custard pancakes - 10 pcs.;
• a bag of vanilla sugar;
• 0.5 tablespoons of cinnamon powder;
• a tablespoon of "Peasant" oil;
• 100 ml of homemade fatty, or pasteurized cream.
Cooking method:
1. Apples, having previously been peeled and peeled, cut into large cubes and put them in a pan.
2. Add the butter, pour in a third of a glass of plain water and set on heating, just above average. While stirring, simmer the apples until the pieces are soft. Then add cinnamon with vanilla sugar, pour in the cream and warm for another 10 minutes. Remove from the stove and refrigerate.
3. Line a small rectangular shape with ordinary cling film and lay out pancakes so that their edges hang down. If you take a bread pan, it will take four pancakes.
4. Next, lay out half the apple filling, place pancakes (4 pcs.) On top of it and cover them with the remaining filling. Then lay out the pancakes again and cover them with the free edges of the first serving of pancakes. Pull the film over and place in the refrigerator overnight.
Cherry cake with custard pancakes in milk - "Firewood in the Snow"
Ingredients:
• 15 yeast custard pancakes in milk;
• half a liter of thick homemade sour cream;
• 200 gr. Sahara;
• vanillin - 1 gr.;
• one glass of fresh or canned pitted cherries.
Cooking method:
1. Beat the homemade sour cream well with a mixer, gradually introducing sugar and vanillin.
2. On each pancake with a thin layer, apply cooked sour cream. From one edge in a row, lay the cherries dried from the juice and wrap them in tubes.
3. On a flat dish, apply a thin layer of cream, then lay wrapped pancakes in rows in the form of a slide on it. Stacking the "tubes", smear each new row with cream.
4. Also cover the top of the improvised cake with a thin layer of sour cream, rub the chocolate on it in a fine grater and place in the cold for 2 hours.
Custard pancakes in milk - cooking tips and tricks
• Be sure to sift the flour. Do not forget that it may contain industrial and accidentally caught rubbish. In addition, it helps to enrich the flour with air, which positively affects the result of all labors.
• Do not bring the milk to a boil; it must be hot. Add oil only at the very end and be sure to immediately stir the dough, bringing it to a homogeneous state.
• Pancakes stick to the pan - it is possible that the dough is too thin. To correct this inconvenience, flour is added to the dough.
• The better the pan is heated to the first pancake, the better it will be to separate from it and subsequent ones.
• A delicious filling can be prepared from the "overwhelming" products that are found in almost any home. You will need a jar of canned fish blanched in oil, an onion and a slice of dried cheese, or processed cheese. Drain the jar oil in a saucer, mash the fish, chop the onion finely with a knife, or grate it with cheese on a grater. Mix everything, slightly pepper and salt, adjust the density with canned butter. Stuffed pancakes are rolled into tubes, flattened a little and a little browned in a pan.
