Pancake rolls with stuffing

Step-by-step cooking

1. Step 1:

   

   How to make rolls of pancakes with stuffing? Prepare the products. First of all for pancakes. Milk is suitable for any fat content, eggs of category C1, odorless vegetable oil, refined. Potato starch, it is needed so that the pancakes come out more elastic and do not tear when folded.

2. Step 2:

   

   Beat the eggs into a bowl, add sugar and salt. Whisk them with a whisk until smooth.

3. Step 3:

   

   Warm up the milk to a warm state — flour will disperse better in a warm liquid. Pour half of the total amount of milk into the egg mass and mix with a whisk.

4. Step 4:

   

   Sift flour and starch. It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.

5. Step 5:

   

   Start pouring the flour into the egg-milk mixture in portions, kneading it well with a whisk after each addition. You should get a homogeneous dough without lumps.

6. Step 6:

   

   Pour in the remaining half of the milk, mix. At the end, add a tablespoon of vegetable oil. It will help to avoid sticking pancakes when frying.

7. Step 7:

   

   Preheat a pancake pan over high heat (I have a non-stick coating). Lubricate it with a drop of odorless vegetable oil. With a ladle, pour the dough into the middle of the pan and, rotating it in a circle, evenly distribute it over the entire bottom.

8. Step 8:

   

   Fry the pancake until browned, then turn it over to the other side and also fry until browned. Remove the finished pancake on a plate. Fry pancakes from the whole dough in this way. It is no longer necessary to lubricate the pan.

9. Step 9:

   

   From this amount of dough I got 11 pancakes d18cm. They are slightly denser than usual because of starch. Cool the finished pancakes completely.

11. Step 10:

    

    Prepare the products for the filling. I will use lightly salted salmon, cucumber and cream cheese. You can also add avocado, caviar, any red fish, greens.

12. Step 11:

    

    Wash the cucumber, cut off the tips. The skin, if it is not rough, not damaged and not bitter, does not need to be cut off. Cut the cucumber into thin long strips

13. Step 12:

    

    Salmon (or other red fish) also cut into strips.

14. Step 13:

    

    Take a pancake and spread it with a thin layer of cream cheese, leaving a little space on one side. Suitable cheese type Almette, Cremette, Violette. If you use greens, then sprinkle it on top of the cheese.

15. Step 14:

    

    Put cucumber and fish strips (or other components of the filling) closer to the fully oiled edge on the pancake. If the length of the cucumber or fish is not enough for the entire width, then supplement them with other pieces so that the filling goes from edge to edge.

16. Step 15:

    

    Roll the pancake into a roll.

17. Step 16:

    

    Stuff all the pancakes in this way. Put them in the refrigerator for an hour — it will be easier to cut them this way.

18. Step 17:

    

    Cut the pancakes into rolls about 3 cm wide .

19. Step 18:

    

    Put them on a plate. For convenience, you can fasten each roll with a toothpick or skewer. Serve the rolls to the table, you can decorate them with greens. Bon appetit!