Pancake Tartlets
Description
The recipe won't take much time. If you don't have shortcrust or waffle tartlets on hand, but you wanted to serve a cold appetizer to your guests, don't despair! Make tartlets from pancakes—you can make them sweet or savory, to taste. Serve the appetizer to the table.
Instructions
- 1
Step 1
Prepare the specified ingredients. Pancake batter can be made with milk of any fat content and type, as well as with water, kefir, or baked milk.
- 2
Step 2
Crack the chicken eggs into a deep bowl, add salt to the same bowl, and beat thoroughly with a fork or whisk for about 2–3 minutes.
- 3
Step 3
Pour in the milk, add the wheat flour, and carefully mix the pancake batter.
- 4
Step 4
Pour vegetable oil into the batter and let it rest for 15 minutes to activate the gluten. If you don't let the batter "rest," the pancakes will tear when you flip them.
- 5
Step 5
Heat the skillet with vegetable oil for the first time, pour some of the batter onto it, and shape it into a circle. Cook the pancake for about a minute on each side until golden brown.
- 6
Step 6
Bake all the crepes. For the tartlet shells made from them to hold their shape, you need to dry out the baked shells. For this, you will need a cup or metal muffin tins. Place a crepe inside or lay it on top, pressing it down with another tin. Preheat the oven to 180°C and bake the crepes for about 5–8 minutes, but no longer, so they do not burn. Remove them, trim off the excess, and let cool. Once cooled, the tartlet shells will become brittle and crispy.
- 7
Step 7
Fill the tartlets with any filling and serve on lettuce or spinach leaves, or arugula.