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Pancake strudel

Pancake strudel

From crepes in the baking process is an excellent framework that holds its shape, it becomes crispy in taste and very thin. Very similar to strudel. The filling is very tasty, light and juicy. And on top of a crispy crust.

Cooking time 60 minutes Number of servings6

Ingredients for Pancake strudel

Step-by-step instruction of cooking Pancake strudel

Step 1

Prepare the pancakes. To do this, beat with a mixer the eggs, salt and sugar. You can do this with a whisk. Beat not long, avoiding excess foam.

Step 2

Add milk and gradually introduce the flour.

Step 3

Add the vegetable oil TM "they" classic.

Step 4

Embers pan on maximum heat, add vegetable oil TM "they" classic, wipe with a cloth.

Step 5

Fry the pancakes. In the roasting process necessary add oil. Makes 8 - 10 pancakes.

Step 6

For the Bechamel sauce butter spread.

Step 7

Add the flour, breaking up lumps.

Step 8

Add the warm milk, bring to a boil. Keep on heat until thick, stirring constantly. Add the nutmeg and salt. Let cool a bit.

Step 9

Zucchini or zucchini grate on a coarse grater.

Step 10

Cheese grate on a fine grater. Half add to the zucchini.

Step 11

There also send the Bechamel sauce and egg. Stir. Sprinkle with salt and pepper to taste.

Step 12

On the table lastelem baking paper, grease it with vegetable oil TM "they" classic. Use the paintbrush.

Step 13

Top overlap valadium 6 pancakes, creating a rectangle.

Step 14

On pancakes put the stuffing, a little retreating from the edges.

Step 15

Carefully with paper wrapped in a roll. Seam down. The paper edges are twisted as a candy.

Step 16

Sent in a preheated 180 gr. the oven for 30 minutes. Then cut the paper in the center disclosed. Sprinkle with remaining cheese. Put into the oven for another 10 minutes. If there is a better on the grill to create a savory crust. For sour cream sauce, mix sour cream, mayonnaise and finely chopped dill. The strudel slightly cooled, cut into portions. Served with sour cream sauce.