Pancakes are a flour dish that is made from batter and baked in a hot frying pan. They are served on the table with different snacks or filling that is wrapped in them. Fillings can be very diverse: sweet, fruit, curd, vegetable, mushroom meat and chicken. Pancakes with soufflé are a delicacy that will impress even the most sophisticated gourmet.
It is necessary
-
- For the test:
- 100 g butter;
- 250 g flour;
- 50 g sugar;
- a pinch of salt;
- 2 eggs + 4 yolks;
- 500 ml of milk;
- 100 g butter.
- For the custard:
- 1 liter of milk;
- 20 g flour;
- 80 g starch;
- 50 g butter;
- 1 bag of vanilla;
- 8 yolks;
- 200 g sugar;
- zest of half an orange.
- For Merengi:
- 4 squirrels;
- 50 g sugar;
- a pinch of salt.
- For Anglez cream:
- 250 g of milk;
- 250 g cream;
- 5 yolks;
- 50 g sugar.
Instructions
Step 1
Prepare the pancake dough in advance. Cut the butter into small pieces, put in a saucepan and put on low heat. As soon as it melts slightly, immediately turn off the stove, the oil will become liquid from the hot frying pan.
Step 2
Mix flour with sugar and salt, add eggs, yolks, whisk everything well. Then pour in the warm milk little by little, stirring constantly. Next, add the butter and beat the dough with a mixer. It should come out without any lumps.
Step 3
Place the lid on the pot and refrigerate for two to three hours. During this time, the butter will harden and the dough will thicken slightly.
Step 4
Custard. In a small amount of milk, stir well the flour and starch, then pour in the rest of the milk. Boil it in a small saucepan with butter, vanilla and finely grated orange zest.
Step 5
Beat the yolks with sugar, slowly pour half of the hot milk into them, stir constantly. Pour the mixture back into the pot with the remaining milk over low heat. Boil for just a couple of minutes, as the cream thickens very quickly. After that, remove it from heat and cool.
Step 6
Meringue. Beat whites, sugar and salt with a mixer until a stable foam is formed.
Step 7
Cream Angles. Boil milk with cream. Whisk the yolks with the sugar until white. Next, pour boiling milk into the yolks, stir, put on fire and simmer for two to three minutes, until the cream thickens slightly, cool. It will serve as a sauce.
Step 8
Remove the dough from the refrigerator and start frying the pancakes. Melt the butter in a skillet and heat it well. Then remove the excess with a paper towel, reduce heat and pour in the dough. Fry the pancakes on both sides.
Step 9
Stir the meringue with the custard in a 1: 3 ratio. Fill the pancakes with the mixture and send to the oven preheated to 190 degrees for five minutes. Put the prepared pancakes on a plate, pour the Anglese cream on top and serve.
