Gratinated pancakes

Name: Gratinated pancakes - Draga G.
Ingredients: 10 sheets: 3 eggs 750 ml milk 350 g flour 1 tablespoon cumin salt basil chili powder filling: 2 eggs 200 g cheese 1 bell pepper 350 g fresh cheese 1 box something fine delaco: cheese and sour cream di

Appetizers - Gratinated pancakes by Draga G. - Recipia

Cheese gratin pancakes are made from thin layers of pancake filled with a mixture of fresh cheese, cheese, bell pepper, and dill. Once arranged in a baking dish, they are covered with eggs and sour cream and baked until the top is golden brown. They are suitable as an appetizer or a light main course, especially when you want something savory and hearty. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: until the pancakes are golden brown Servings: the recipe is for about 10 pancake layers Difficulty: medium Recipe type: cheese gratin pancake appetizer Ingredients For about 10 pancake layers 3 eggs 750 ml milk 350 g flour 1 tablespoon cumin Salt Basil Chili powder For the filling 2 eggs 200 g cheese 1 bell pepper 350 g fresh cheese 1 box of Ceva Fin Delaco, with cheese and sour cream Dill For gratin 4 eggs 6 tablespoons sour cream Salt Pepper For the baking dish A little butter, for greasing the dish Preparation method 1. Prepare the pancake batter In a bowl, mix the eggs with the milk and flour. Add the cumin, salt, basil, and chili powder. The mixture should be smooth, without lumps of flour. The spices are added directly to the batter so that the layers have flavor even before filling. If the batter seems too thick to spread in the pan, mix it a little more before you start baking. 2. Bake the pancake layers Bake the pancakes one by one, on both sides. Continue until you have used all the batter and obtained about 10 layers. The layers should not be filled while they are still very hot. You can let them cool for a few minutes to make them easier to handle. 3. Prepare the filling In a bowl, combine the fresh cheese, the 2 eggs, and the box of Ceva Fin Delaco, with cheese and sour cream. Add the chopped dill and finely chopped bell pepper. Grate the cheese and incorporate it into the mixture. Stir until the ingredients are evenly distributed. The recipe does not specify an amount of dill, so add it to taste. The bell pepper adds a bit of sweetness and color to the filling, while the cheese contributes to a firmer texture after baking. 4. Fill the pancakes Take each pancake layer and place some filling inside. Roll the pancake or fold it, depending on how you prefer to arrange it in the dish. Prepare a dish greased with a little butter and place the filled pancakes side by side. It’s best to arrange them closely so that the filling stays inside and the mixture on top covers all the pancakes. 5. Prepare the gratin mixture In another bowl, beat the 4 eggs with the 6 tablespoons of sour cream. Season with salt and pepper, then mix until you have a uniform mixture. Pour the mixture over the pancakes arranged in the dish. Try to distribute it as evenly as possible so that the surface bakes uniformly. 6. Bake the pancakes Place the dish in the oven and let the pancakes bake until the egg and sour cream mixture is golden brown on top. The original recipe does not mention the oven temperature or an exact baking time, so keep an eye on the dish. The pancakes are ready when the top layer is set and slightly browned. Why I make this recipe often I love this recipe because it uses pancakes in a savory version, and the filling is substantial enough to serve as a main dish. The fresh cheese and sour cream keep the inside soft, while the cheese melts and binds the mixture. It's also a practical recipe when I want to prepare multiple servings at once. The pancakes are all arranged in the same dish, and in the end, they brown together. Tips and variations Tips Mix the batter well before every few pancakes, especially if the flour starts to settle at the bottom of the bowl. The bell pepper should be finely chopped so that the filling spreads easily and does not tear the layers. Do not put too much filling in each pancake. If the layer is too thick, the pancakes roll poorly and may fall apart in the dish. The cheese should be grated before being added to the filling. This way, it mixes more evenly with the fresh cheese and the other ingredients. Substitutions If you do not have bell pepper, the original recipe does not provide a precise alternative. It is safest to omit it without changing the other quantities. Dill can be reduced or omitted if you do not like it, but it contributes to the specific flavor of the filling. Instead of the box of Ceva Fin Delaco, no exact quantity is indicated for another product. If you use a substitute, choose a product with cheese and sour cream, keeping approximately the same quantity. Variations You can change the shape of the pancakes in the dish: rolled or folded. The important thing is that they are filled and arranged in a single layer so that the egg and sour cream mixture reaches the top. The amount of spices in the batter can be adjusted to taste. Cumin, basil, and chili powder give the layers a more pronounced flavor, but you do not need to increase the quantities if you prefer a milder aroma. Serving ideas The gratin pancakes can be served warm, immediately after being taken out of the oven. They are suitable as an appetizer, cut into pieces, but can also be served as a main course on a plate. They can be served plain, as they already have a cheese filling and a layer of eggs with sour cream. For a more substantial meal, they can be placed directly from the dish into individual portions. Frequently asked questions How many pancakes does this recipe yield? The recipe is calculated for about 10 pancake layers. The exact number may vary depending on how much batter you use for each layer. Are the pancakes cooked on both sides? Yes. The layers are cooked on both sides before being filled and arranged in the dish. Does the dish need to be greased? Yes, the dish should be greased with a little butter before placing the filled pancakes. How do I know when the dish is ready? The pancakes are ready when the egg and sour cream mixture on top is set and browned. The recipe does not specify a temperature or fixed time for the oven. Can I prepare the pancakes without gratin? The recipe is designed to be finished in the oven after filling. Gratin makes the layers combine better with the filling and the egg and sour cream layer. Nutritional values The values below are estimates, as the exact quantity from the Ceva Fin Delaco box is not specified, and the number of servings is not established. The calculation is indicative for one gratin pancake out of a total of approximately 10 pieces. For one gratin pancake: Calories: approximately 400–500 kcal Protein: approximately 20–25 g Fat: approximately 20–28 g Carbohydrates: approximately 35–45 g Values may vary depending on the type of milk, fresh cheese, cheese, and the amount of cheese and sour cream product used. The majority of the protein comes from eggs and cheeses, while carbohydrates primarily come from flour and milk. Storage and reheating If there are leftover pancakes, let them cool and keep them covered in the refrigerator. Because they have a filling with eggs, cheese, and sour cream, it is not recommended to keep them at room temperature for long periods. They can be reheated until warm again inside. Reheating should be done gradually so that the egg and sour cream layer does not dry out too much. The pancakes are best when freshly taken out of the oven, but they keep well for a later meal if covered and cooled properly.

Gratinated pancakes

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