Stuffed crepe pouches
Description
The recipe won't take much time. You can make the pancakes either with milk or water, and choose any filling to your taste: seafood, minced meat, pâté, dip, or egg soufflé, etc. Serve this dish with various sauces, sour cream, or thick plain yogurt without additives. They are delicious both hot and cold, and can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Break the chicken eggs into a bowl or deep plate. Add milk of any type and fat content, and sprinkle in salt. You may also add vegetable seasoning or fish seasoning. Whisk everything thoroughly with a whisk or fork.
- 3
Step 3
Add the wheat flour and knead it into the dough. If desired, you can sift it directly into the container through a sieve. Do not whisk, to prevent lumps from forming in the dough. Pour in the vegetable oil and mix again. Let it rest for 10 minutes to allow the gluten to activate in the dough.
- 4
Step 4
Preheat the pan and grease it with vegetable oil for the first time. But remember, you should grease a hot pan! Pour half a ladle of batter onto it and quickly rotate the pan in your hands. Cook the pancake for 1–2 minutes on each side over medium heat, flipping it with a wide spatula. Don't pour too much batter to avoid thick, dense pancakes. Such pancakes won't hold together when you try to shape them into a pouch—they'll tear. Bake all the pancakes and let them cool.
- 5
Step 5
Peel the onion and rinse it, then cut into small cubes. Fry in vegetable oil for 3-5 minutes until golden brown. Then add the seafood mix, previously thawed and drained. Fry everything for about 3-5 minutes.
- 6
Step 6
Place 1-1.5 tbsp of the prepared filling in the center of the pancake.
- 7
Step 7
Gather the edges of the crepe at the top to form a little pouch. Carefully tie them together with a green onion stalk, taking care not to tear the crepe. Prepare the remaining crepes in the same way.
- 8
Step 8
Serve them at the table with various sauces, sour cream.