Everything will be delicious pancakes from Alla Kovalchuk. Everything will be delicious. Pancakes (03/05/2016). Pancakes with sweet cheese and strawberry filling

Ingredients:

milk - 500 ml;
eggs - 3 pcs.;
flour - 200 g;
butter (or vegetable) - 30 g (2 tbsp.);
sugar - 2 tbsp. l.;
salt - 1/2 tsp.

Cooking method

Break the eggs into a bowl and beat with a whisk until smooth. Add a glass of milk and sugar. Salt.
Add flour and a glass of warm water. Then add sunflower oil.
Mix everything well. Bake in a frying pan with thin walls and a thin bottom.
Pour the dough into the frying pan from the center, and then, changing the position of the frying pan, distribute it evenly over the entire surface.

Yeast pancakes

Ingredients:

flour - 3 cups;
milk - 750 ml;
eggs - 3 pcs.;
yeast (pressed) - 20 g;
water - 250 ml;
sugar -2 tbsp. l.;
salt - 1 tsp;
Refined sunflower oil – 2 tbsp. l.

Cooking method

Dissolve a teaspoon of sugar and yeast in water. Add a glass of flour, make a dough and leave it to rise for 10-15 minutes.
Mix eggs with sugar, pour this mixture into the dough, add salt and butter. Then, one by one, add the remaining flour and milk in small portions.
Knead the dough well until smooth. Leave the dough in a warm place for another 10-15 minutes.
Use a ladle to scoop the mixture from below. Bake in a frying pan with a thick bottom.
As for thin pancakes, pour the dough into the frying pan from the center, and then, changing the position of the frying pan, distribute it evenly over the entire surface.
Vegetable oil should be applied in a thin layer with a brush.

Pancake cake

Ingredients:

lightly salted salmon - 300 g;
cream cheese - 300 g;
olives - 1 jar.

Cooking method

Cut the fish into thin strips - no more than 5 mm. We collect pancake cake according to this scheme: pancake, thin ball of cheese, piece of salmon, pancake.
Leave the top layer dry.
Let the cake sit in the refrigerator for a while before slicing. We pierce the entire cake with toothpicks or skewers every 3-4 cm.
Cut into small square canapés.

Pancake rolls with red fish

Ingredients:

thin pancakes;
lightly salted salmon - 200 g;
cream cheese - 150 g.

Cooking method

Spread the center of the pancake with cream cheese and place thinly sliced fish on top. Roll up the pancake and cut off the empty uneven edges.
We cut the rolls.

Pancakes with red caviar

Ingredients:

thin pancakes;
red caviar - 1 jar.

Cooking method

Method 1 - rolls.

We twist the pancake into a narrow tube, then we twist the resulting tube again - in the shape of a snail shell.
Place the rolled pancakes vertically and place a spoonful of caviar on top.

Method 2 - envelopes.

Place 1-2 tsp on the edge of the pancake. caviar. We wrap the near horizontal edge. We alternately bend the two side ones and twist the pancake twice.
The envelope is ready.

Pancakes with sweet cheese and strawberry filling

Ingredients:

butter - 100 g;
powdered sugar - 100 g;
cheese - 200 g;
strawberries - 100 g;
lemon zest - from 1 lemon.

Cooking method

Grind all ingredients except strawberries in a blender until smooth. The last thing to grind is the strawberries so that they form small pieces in the filling.
Place the filling around the edges of the pancake, leaving the middle free. We twist the pancake on both sides, from the edge to the center. We cut the double tube at an angle into portioned pieces.

Pancake figures

Ingredients:

yeast dough for pancakes.

Cooking method

Pour the dough into a container with a dispenser and pour it into the frying pan in a thin stream.

Delicate thin pancakes and curd filling that melts in your mouth - Alla Kovalchuk taught how to cook grandma’s pancakes according to easy recipe.

Preparation

Mix butter with sugar. Beat the eggs a little with a whisk and add to the sugar-butter mixture.

Mix milk with hot water. Add salt to it and stir for a minute.

Add half of the milk mixture to the eggs and stir. Pour the flour for the sheets into a mound and make a depression in it. Pour the liquid egg mixture into the flour in two stages and stir until smooth.

Gradually add the remaining milk-water mixture to the dough and mix until it reaches the consistency of cream. Cover the bowl with the dough with a towel and leave on the counter for 20 minutes.

Pour half a ladle of dough into a hot frying pan. Fry pancakes for a minute over medium heat, flip and cook for another 30 seconds. Ready pancakes place on a plate.

Grease each pancake with butter and cover with a towel. Cool to room temperature.

Grind the curd for the curds through a sieve. Add powdered sugar and vanillin to it and mix. Add sour cream and stir until smooth.

Soak raisins in hot water for 5 minutes. Dry it with paper towels, add to the filling and stir.

Apply 2 tbsp to each crescent-shaped pancake in an even layer. l. fillings.

Roll the pancakes into a tube. Fold the edges of the pancake inward.

Cut frozen butter into thin slices. Place 6 slices on the bottom of the baking sheet.

Lay out the sheets tightly.

Sprinkle 1 tsp. sugar and cover the pancakes with foil.

Bake in an oven preheated to 150°C for 5 minutes. Remove the foil and bake for another 10 minutes. Remove the pancakes and cut each one in half diagonally.

” again pleases us with the secrets of making pancakes. You can watch previous “Everything will be delicious” master classes on making pancakes. And in today's episode, culinary specialist Alla Kovalchuk will teach you how to cook thin pancakes with curd filling, knotted pancakes with salty filling and two-color curd pancakes.

Maslenitsa is approaching - and the show “Everything will be delicious!” I have prepared a gift for you. A dish that will instantly transport you to childhood and remind you of the warmth of your grandmother’s palms. Yummy, the aroma of which made you rush to the kitchen with all your might. After all, it is simply impossible to resist this incredible vanilla scent. Tender thin pancakes and curd filling that melts in your mouth - Alla Kovalchuk will teach you how to cook grandma’s pancakes.

The country's experienced chef Alla Kovalchuk will teach you how to cook perfect pancakes. We guarantee that you won’t drag your family away by the ears from this dish. And get the title of the best, most talented, most beloved chef. And in addition to incredibly juicy “homemade” pancakes, you will become a master at preparing two more amazing dishes: original knotted pancakes with a savory salty filling and amazingly beautiful, unusual, plump two-color curd pancakes.

Will you find out what to do to ensure your pancakes never burn? Using proven the folk way, you will create a non-stick coating on your frying pan yourself. We will tell you what to add to the dough to make the pancakes thin and dense. What to put in the filling so that it does not fall out during cooking? How to bake pancakes so that they remain tender and soft? And how to form them so that they do not stick together into one lump? And also a unique method from Alla Kovalchuk: how to knead the dough in a matter of minutes and with just a few movements?

Everything will be delicious. Broadcast from 03/05/16 Pancakes. Part 3. Watch online
PART 1

Pancakes with cottage cheese (nalistniki)

Ingredients (16 pcs):
flour - 250 g
milk - 250 ml
eggs - 4 pcs.
sugar - 35 g
salt - 3 g
water – 250 ml
butter - 80 g
cottage cheese - 500 g
sour cream - 100 ml
powdered sugar - 3 tbsp
raisins - 100 g
vanillin - 1 g

Preparation:

Mix butter (50 g) with sugar. Beat the eggs a little with a whisk and add to the sugar-butter mixture.

Mix milk with hot water. Add salt to it and stir for a minute.

Add half of the milk mixture to the eggs and stir. Pour the flour into a mound and make a well in it. Pour the liquid egg mixture into the flour in two stages and stir until smooth.

Gradually add the remaining milk-water mixture to the dough and mix until it reaches the consistency of cream. Cover the bowl with the dough with a towel and leave on the counter for 20 minutes.

Pour half a ladle of dough into a hot frying pan. Fry the pancakes (1mm thick) for a minute over medium heat, flip and cook for another 30 seconds. Place the finished pancakes on a plate.

Grease each pancake with butter and cover with a towel. Cool to room temperature.

Grind the cheese through a sieve. Add powdered sugar and vanillin (diluted in 1 tsp) hot water) and stir. Add sour cream and stir until smooth.

Pour hot water (no more than 70°C) over the raisins for 5 minutes. Dry them with paper towels, add them to the filling and stir.

Apply 2 tbsp to each crescent-shaped pancake in an even layer. l. fillings.

Roll the pancakes into a tube. Fold the edges of the pancake inward.

Cut frozen butter into thin slices. Place 6 slices on the bottom of the baking sheet.

Place the pancakes tightly.

Sprinkle 1 tsp. sugar and cover the pancakes with foil.

Bake in a preheated oven at 150°C for 5 minutes. Remove the foil and bake for another 10 minutes. Remove the pancakes and cut each one in half diagonally.

Pancake knots

Ingredients (8 pcs):
flour – 250 g
milk – 250 ml
eggs – 4 pcs.
vegetable oil– 70 ml
sugar – 25 g
salt – 3+3 g
water – 250 ml
cottage cheese – 250 g
bell pepper – 1 pc.
pickled cucumbers – 3 pcs.
dill – 5 sprigs
garlic – 1 clove
ground black pepper – 3 g

Preparation:

Prepare pancakes (2mm thick) in the same way as for pancakes. Only in dough instead butter add sunflower.

Cool the pancakes to room temperature.

Grind the cottage cheese through a sieve.

Peel the bell pepper from seeds, white membranes and cut into cubes 0.5 by 0.5 cm. Cut the pickled cucumbers in the same way.

Add peppers and cucumbers to cottage cheese and stir.

Pass the garlic through a garlic press and finely chop the dill. Add them to the cottage cheese and stir. Add 3 g salt and black ground pepper and stir.

Place 1.5 tbsp. l. filling onto the edge of the pancake with a sausage, retreating 1.5-2 cm. Leave 4-5 cm from one edge of the filling.

Wrap the pancake in a tube and twist it crosswise like a snail.

Fold the free edge into the center of the snail. Form all the knots like this.

Two-color curd pancakes

Ingredients:
cottage cheese – 200 g
milk – 210 ml
flour – 120 ml
eggs – 3 pcs.
vegetable oil – 35 ml
sugar – 25 g
salt – 3 g
cocoa – 25 g

Preparation:

Grind the cottage cheese through a sieve and stir the eggs with a whisk. Add eggs to cottage cheese and stir until smooth.

Add milk and stir, then add sugar, salt and stir again.

Add flour and stir until smooth. Add the oil, mix again and pass through a sieve.

From ready dough separate ¼ part. Stir cocoa with 3 tbsp. l. milk. Add cocoa to the dough. Stir.

Cover the bowl with the dough with a towel and leave on the counter for 20 minutes.

Pour 2/3 of a ladle of white batter into the pan and spread evenly over the surface.

1 tbsp. l. chocolate dough pour in a thin stream in a spiral onto the white dough. Fry pancakes (3-4mm thick) for 1 minute on each side over medium heat. Cool and roll them into tubes.

Everyone's favorite Maslenitsa is just around the corner - let's have fun and fry pancakes! But if you still haven’t decided which pancakes to treat yourself to, then listen to the advice of Alla Kovalchuk, who shared a video recipe for this dish with various fillings, which will not leave you indifferent! Bake hot pancakes!

Preparation

Preparation of the dough:
Mix eggs with salt and sugar, gradually add flour. Mix.

Pour in milk, water, add vegetable oil. To stir thoroughly.

Preparing the salty filling:
Mix cheese, pickles and greens. Decorate the pancakes with red caviar.

Preparing the sweet filling:
Mix cottage cheese, cream, sugar, lemon zest and dried apricots.

Preparing pancakes with seasoning:
Pour a portion of dough into a well-heated frying pan. Using a wooden stick, you can lift the pancake so that it does not stick to the pan.

When the dough is slightly browned, add the filling. Pour in the second portion of dough.

Bake pancakes over low heat. Turn over and fry on the other side until golden brown.

Ingredients:

milk - 500 ml;
eggs - 3 pcs.;
flour - 200 g;
butter (or vegetable) - 30 g (2 tbsp.);
sugar - 2 tbsp. l.;
salt - 1/2 tsp.

Cooking method

Break the eggs into a bowl and beat with a whisk until smooth. Add a glass of milk and sugar. Salt.
Add flour and a glass of warm water. Then add sunflower oil.
Mix everything well. Bake in a frying pan with thin walls and a thin bottom.
Pour the dough into the frying pan from the center, and then, changing the position of the frying pan, distribute it evenly over the entire surface.

Yeast pancakes

Ingredients:

flour - 3 cups;
milk - 750 ml;
eggs - 3 pcs.;
yeast (pressed) - 20 g;
water - 250 ml;
sugar -2 tbsp. l.;
salt - 1 tsp;
Refined sunflower oil – 2 tbsp. l.

Cooking method

Dissolve a teaspoon of sugar and yeast in water. Add a glass of flour, make a dough and leave it to rise for 10-15 minutes.
Mix eggs with sugar, pour this mixture into the dough, add salt and butter. Then, one by one, add the remaining flour and milk in small portions.
Knead the dough well until smooth. Leave the dough in a warm place for another 10-15 minutes.
Use a ladle to scoop the mixture from below. Bake in a frying pan with a thick bottom.
As for thin pancakes, pour the dough into the frying pan from the center, and then, changing the position of the frying pan, distribute it evenly over the entire surface.
Vegetable oil should be applied in a thin layer with a brush.

Pancake cake

Ingredients:

lightly salted salmon - 300 g;
cream cheese - 300 g;
olives - 1 jar.

Cooking method

Cut the fish into thin strips - no more than 5 mm. We assemble the pancake cake according to the following scheme: pancake, thin ball of cheese, piece of salmon, pancake.
Leave the top layer dry.
Let the cake sit in the refrigerator for a while before slicing. We pierce the entire cake with toothpicks or skewers every 3-4 cm.
Cut into small square canapés.

Pancake rolls with red fish

Ingredients:

thin pancakes;
lightly salted salmon - 200 g;
cream cheese - 150 g.

Cooking method

Spread the center of the pancake with cream cheese and place thinly sliced fish on top. Roll up the pancake and cut off the empty uneven edges.
We cut the rolls.

Pancakes with red caviar

Ingredients:

thin pancakes;
red caviar - 1 jar.

Cooking method

Method 1 - rolls.

We twist the pancake into a narrow tube, then we twist the resulting tube again - in the shape of a snail shell.
Place the rolled pancakes vertically and place a spoonful of caviar on top.

Method 2 - envelopes.

Place 1-2 tsp on the edge of the pancake. caviar. We wrap the near horizontal edge. We alternately bend the two side ones and twist the pancake twice.
The envelope is ready.

Pancakes with sweet cheese and strawberry filling

Ingredients:

butter - 100 g;
powdered sugar - 100 g;
cheese - 200 g;
strawberries - 100 g;
lemon zest - from 1 lemon.

Cooking method

Grind all ingredients except strawberries in a blender until smooth. The last thing to grind is the strawberries so that they form small pieces in the filling.
Place the filling around the edges of the pancake, leaving the middle free. We twist the pancake on both sides, from the edge to the center. We cut the double tube at an angle into portioned pieces.