Versatile Thin Pancakes for Any Filling

Appetizing, delicious, easy and simple to prepare! Thin pancakes for stuffing are prepared on the basis of milk and water, they turn out elastic, and do not tear either when turning over or when stuffing. You can wrap any filling in them — both sweet and salty.
cook time: 1h
Chloe Benton
Versatile Thin Pancakes for Any Filling

Nutrition Facts (per serving)

142
Calories
3g
Fat
20g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Salt 1 tsp
Sugar 1 tbsp
Wheat flour 400 g
Water 500 ml
Milk 500 ml
Eggs 2 pc
Vegetable oil 1 tbsp

Recipe instructions

Step 1

Step 1
How to make thin pancakes for stuffing? Prepare your food. Milk of any fat content is suitable; use filtered or bottled water; from the tap it will give the dish an unpleasant aftertaste. The oil will go into the dough, take refined, odorless oil.

Step 2

Step 2
Mix milk with water. Pour in one glass of water at normal temperature, and boil the remaining water and pour in hot. The milk-water mixture should become pleasantly warm, then the flour will disperse faster and better, without forming lumps.

Step 3

Step 3
Beat the eggs into another deep bowl, add sugar and salt. Whisk them until smooth.

Step 4

Step 4
Then pour about half of the liquid into the beaten eggs. Stir.

Step 5

Step 5
Sift all the flour into the resulting mixture.

Step 6

Step 6
Start mixing the dough with a whisk, gradually adding more liquid. At first it will be very thick, then gradually it will begin to become liquid. When all the liquid component has been added, stir the dough until completely homogeneous. There will be practically no lumps in it. The consistency of the dough will be quite liquid, like kefir.

Step 7

Step 7
At the end, pour in a spoonful of vegetable oil — it will prevent the pancakes from sticking to the pan. Stir. Be sure to let the dough sit for 30 minutes. During this time, the flour will finally absorb all the liquid, and gluten, which is responsible for elasticity, will develop well. This will prevent the pancakes from tearing when flipped.

Step 8

Step 8
Heat a pancake pan over high heat. Lubricate it with a drop of vegetable oil. Pour some dough into the pan and spread it over the entire surface using circular movements.

Step 9

Step 9
Fry the pancake on one side, then flip to the other. There is no need to brown the pancakes too much for stuffing, as they will still be fried. Therefore, make the fire low. Remove the finished pancake to a plate. Pour the next portion of dough into the pan. There is no need to lubricate it anymore, as the oil in the composition will begin to work.

Step 10

Step 10
Fry all the pancakes this way. I used cottage cheese as a filling. But any other will do — minced meat, fish, mushrooms, apples. Place some filling on the edge of the pancake. Roll it up into an envelope or tube. Stuff all the pancakes this way.

Step 11

Step 11
Before serving, lightly fry the pancakes in butter on both sides.

Step 12

Step 12
Serve pancakes to the table. Bon appetit!

Additional rubrics

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