Savory Pancakes with Carrot Filling

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Savory Pancakes with Carrot Filling

Ingredients

Water - 1 qt
Wheat Flour - 8.5 oz
Chocolate eggs - 2 pieces
Salt - to taste
Vegetable Oil - 1 fl oz
Activated Baking Soda - ½ teaspoon
Dried parsnip - to taste
Fresh basil leaves - to taste
Lemon-Pepper Mix - to taste
Turnips - 4 pieces
Onion - 2 pieces

Step by Step guide

Step 1

In a deep bowl, combine water, eggs, salt, baking soda, herbs, and pepper. Mix well. Add flour and stir until the mixture is smooth and free of lumps. Then add vegetable oil and mix again. The pancake batter is ready.

Step 2

Cook them like regular pancakes. For this, you will need a suitable frying pan. It can be a special pancake pan or a regular non-stick one, or even a regular one that has been seasoned... Unfortunately, I haven't tried seasoning a regular pan, but I remember that before use, the pan is dried with salt — sprinkle a handful of salt on the pan and scrub the bottom with it; after the salty treatment, heat it dry on the stove, and then before frying and sometimes between pancakes, grease it with lard — put a piece of raw lard on a fork and rub it on the bottom.

Step 3

In general, heat the available frying pan on the stove. Pour the batter onto the heated bottom using a ladle, turning the pan so that the batter spreads evenly across the surface. (Rotate the pan while holding it above the stove). Try not to pour too much, or the pancakes may turn out too thick. If you have no experience making pancakes, you will need to practice a bit. The first pancake, as they say, is always a flop.

Step 4

The pancake cooks quickly. The first side takes a couple of minutes. As soon as it browns, which can be seen at the edges of the pancake, flip it. The second side cooks faster — about 20–30 seconds. I flip the pancake using a fork. I gently lift the edge of the pancake with it to avoid tearing, and then finish the job with my hands. If the pancake is not burnt, it separates easily and quickly from the pan, so I don't burn myself.

Step 5

Finely chop the onion. Grate the carrots on a coarse grater. Then sauté the onion and carrots together in vegetable oil until golden brown. Let cool.

Step 6

Fill the pancakes like rolls. For this, spread the filling evenly in a thin layer over the entire surface of the unfolded pancake. Then roll the pancake with the filling into a roll.