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Pancake Egg Filling

After returning from France and settling in the small Volga town of Ples, I discovered with great interest the secrets of regional cuisine.

For example, I was struck by a simple recipe and the original supply of pancakes to Shrovetide . Nourishing, appetizing and at the same time elegant and festive.

For pancakes we will need: 2.5 cups of wheat flour, ½ cup of rye flour, 1 liter of milk, 3 eggs, ½ cup of kefir, ½ teaspoon of soda, ½ cup of sugar, 2 tbsp. l good mayonnaise, 1 tsp. salt.

Sift flour. Heat the milk to 40 degrees.

In the warm milk, add all the ingredients except flour. Beat with a mixer. Last but not least — sifted flour.

Beat again until the consistency of thick cream.

Cover with linen towel and leave for 1 hour.

Stir gently again and add 100 g of refined sunflower oil.

Heat the griddle well.

In a bowl pouring sunflower oil.

We put a piece of unsalted bacon on the fork.

With this piece we grease the pan before baking each pancake.

It is this uncomplicated lubricant that gives pancakes a special rustic spirit.

And if you want to bake not pancakes, but pancakes, just add half a cup more flour to make the dough thicker.

12 eggs, preferably rustic, boil. Give cool and chop finely.

Liberally grease pancakes with melted butter and pour every pancake with egg crumbs.

You can eat by folding each pancake into a straw, or cut the whole pile of pancakes crosswise.

Then get 4 pancake corners. Each such corner is rolled up and eaten.

I really like!

Elena Manenan:
“Mother’s mother, my grandmother, a cossack, Olga Vladimirovna, didn’t even read the diploma, but she was the owner of — hoo hoo!

And the first lessons of life I received from her.

And my Moscow grandmother Claudia Vladimirovna is every day, then theater, museums, first etiquette skills.

Most of our lives we lived in Zamoskvorechye, on a sliver. Aunt, uncle, father, I — we all finished 627 school.

They gave me everything they could: the Loktevsky Choir, the Bolshoi Theater, the Hall of Columns, music, painting, songs with a guitar, a dacha in Zagorsk, playing lotto until the morning under a samovar.

Dad cooked great, and I learned a lot from him.

I lived in France for ten years, first in Paris, then in Burgundy. But she returned to Russia.

I have on the Volga, in Pleso, there is a small, intimate hotel with a wonderful restaurant “Private Visit”. I am happy to delight my family, my children, guests, and casual travelers, with homemade dishes, aromas, and incredible abundance. ”

Helen Manenan recipes:


Probably the most popular, the most traditional dish in Russia is pies. And how different they are! And in form, and in the fillings, and in the form of dough, and even ruddy..

See below.

Pike perch in creamy caviar sauce

This dish has a rich festive taste and fast cooking. At all about everything you need 20-30 minutes.

Fish, in principle, you can take any.

See below.

Potato patties with mushrooms

I am surprised at the sincere delight of the guests every time they first try these potato patties with mushrooms. It seems to be a simple recipe.

See below.

Fish Cutlets

By the example of my family, I know that children do not like fish very much.

They will gladly prefer to eat a meat patty rather than a piece of fish.

And you can make such fish cakes.

See below.


Brushwood — this is a very unusual and very beautiful dessert, and to the taste — well, just something incredibly tender, light, crunchy, melting in your mouth.

The taste of brushwood is the taste of childhood.

See below.

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