Pancakes with egg filling
Description
The pastry is simple and quick to prepare. It's no wonder that pancakes are usually made for breakfast — on one hand, it's a fairly light dish, while on the other, it's quite nutritious, which is exactly what you need in the mornings. The recipe for egg-filled pancakes I'm offering you may take a bit more time than usual, but it's definitely worth it. Homemade pancakes with egg filling turn out absolutely delicious, melting in your mouth thanks to the aromatic sauce and the incredibly tender omelet inside. 1) First, we need to prepare the pancake batter. Take a deep bowl and mix in it sifted flour and salt. Add 1.5 cups of milk, 3 eggs, and 3 tablespoons of butter (melted and cooled). Beat all ingredients with a mixer for about two minutes until the batter becomes smooth and free of lumps. Let the batter rest for half an hour. 2) If you're adding bacon to the pancakes, bake it in the oven (20 minutes at 170°C) or simply fry it in a skillet. 3) While the bacon is cooking, the batter will have rested. Now place a non-stick frying pan over heat and lightly grease it with vegetable oil. Once the pan is hot, pour in a couple of tablespoons of batter and tilt the pan from side to side to spread the batter evenly. Cook the pancake until the edges turn golden, then flip it to the other side. You should get about 12–15 pancakes, depending on your pan's diameter. Place them on a warm plate and cover with foil to keep warm. 4) Now let's prepare the sauce. Melt one tablespoon of butter in a saucepan and mix it with one tablespoon of flour. Sauté for about a minute. Increase the heat to medium-high and gradually pour in 0.5 cup of milk, stirring constantly until the mixture thickens. Without stopping, add previously grated cheese and heat until the cheese melts. Then remove the sauce from heat and keep it warm. 5) The pancakes and sauce are ready; now it's time to make the filling. Take eight eggs and separate the yolks from the whites in four of them. In a bowl, beat the four egg whites until stiff peaks form. In a separate container, mix and beat the four whole eggs and four yolks. Combine the egg whites with the beaten egg mixture, add salt and pepper to taste, and gently stir the mixture. 6) Place a frying pan over medium-high heat and pour in the egg mixture. Cook, stirring constantly with slow, gentle movements, until the eggs begin to set. When they are almost done but still slightly soft, turn off the heat—your filling is ready. 7) All components are prepared; now it's time to assemble the breakfast. Take one pancake, place a strip of bacon on it, add a couple of spoonfuls of the egg filling on top, drizzle with cheese sauce, and roll the pancake into a roll. The dish is essentially ready, but to make it even more delicious, drizzle a little extra sauce on top. Enjoy your meal! The pastry is ready. Serve at the table.