Buckwheat crepes with creamy filling
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Or rather, with two versions of the creamy filling. First-salmon, salty. And the second-with cucumber, refreshing and crisp.
Ingredients for Buckwheat crepes with creamy filling
- Buckwheat flour - 100 g
- Flour - 300 g
- Chicken egg - 2 PCs
- Sunflower oil - 2 tbsp
- Salt - 1 tsp.
- Sugar - 1 tsp.
- Milk - 1 Cup.
- Water - 2 stack.
- Gelatin - 15 g
- Ricotta - 200 g
- Sour cream - 200 g
- Mayonnaise - 200 g
- Salmon - 300 g
- Cucumber - 1 piece
- Salt - to taste
- Greens - to taste
- Black pepper - to taste
Step by step instruction of cooking Buckwheat crepes with creamy filling
For pancakes: mix dry ingredients.
Vzobem eggs slightly, add water and milk. Pour the liquid mixture into the flour. Mix the Corolla until a homogeneous dough without lumps. If necessary, skip the dough through a sieve.
Add sunflower oil "generous gift", and then again stir with a whisk and leave the dough for 30 minutes.
Bake pancakes on a well heated pan, greased with sunflower oil "generous gift".
For the filling: soak the gelatine in a little cold boiled water and leave to swell for 10-15 minutes.
In a water bath to dissolve the gelatin.
In a separate bowl mix ricotta, sour cream and mayonnaise, through the strainer will enter the gelatin solution. To taste seasoning sauce and add the greens. Briefly remove the sauce in the fridge to become a bit thicker.
Food film put three damn lap. Generously coat them with the sauce and place the salmon, sliced into strips.
Turn pancakes roll, starting with wide side. Wrap loaf in foil and remove in the refrigerator to harden for a few hours.
For pancakes with cucumber fillings: cucumber cut into strips. Next, do the same as in the embodiment of salmon.
Chilled and frozen rolls cut diagonally and decorate with greens to taste. The food is ready!