Bags of pancakes with mascarpone and red caviar

The recipe "bags of pancakes with mascarpone and red caviar":

Bags of pancakes with mascarpone and red caviar


  • 1 cup flour with a slide
  • 1.5 cups of milk fat content of 6%
  • 4 eggs
  • 5-7 tablespoons melted butter
  • pinch of sugar
  • a pinch of salt
  • big bunch of chives

For filling

  • 500 g of red caviar
  • 300g mascarpone cheese
  • 200 g sour cream with fat content of 25-30%

cooking time

20 minutes

Number of servings


The complexity of cooking



Meeting with friends, birthday, New Year, Romantic Dinner, Buffet

Step by step recipe for cooking

Step 1

Flour with salt, sift through a sieve, add sugar. Lightly beat the eggs and mix with the flour, rubbing a wooden spoon. Continuing to rub, slowly pour in a little warm milk until you have a batter without lumps. Let the dough stand for 20-30 min., Add 1 tablespoon of melted butter, stir.

Step 2

Strongly heat the pan for pancakes orusual small pan with a thick bottom. Dress it with melted butter and pour in 2 tablespoons of the center of the test. Rotate the pan in a circular motion so that the batter evenly spread out in a pancake with a diameter of 11-12 cm. Cook over high heat until the dough does not grab the bottom (but not pokorichneveet), 30-40 seconds. Turn with a spatula, cook on the second side 5 seconds. Ready pancake Put in a saucepan, cover with a lid. Bake the next pancake. So you should get about 45 pancakes - very thin and without holes. Keep them under cover.

Step 3

Boil water in a wide pan. Collect as many feathers chives (longest and strongest), but you got pancakes. Take the first 10-12 feathers and dip them in boiling water for 10 seconds. (It is best to do it with forceps). Remove, place on paper towels. Repeat with the remaining feathers - the same portions. This is to ensure that the onions become softer and more elastic.

Step 4

Bags of pancakes with mascarpone and red caviar

In a bowl, thoroughly mix the mascarpone and sour cream. On the working surface spread out in front of 10 pancakes. Put in the center of each pancake about 1 teaspoon of cold eggs, it - the same mixture of mascarpone and sour cream. Gather the edges of the pancake on top, to get the sack. Holding the edge with one hand, take the pen 1 prepared chives and tie them to "neck" bag. Do this carefully so as not to tear the pen. Tie a double knot pen. "Neck" pancake bag must be kept tightly closed. Repeat with all remaining pancakes, laying on a dish ready. It is better to work no more than 10 pancakes at a time so as not dried up or pancakes or eggs.

step 5

Grease pancake bags top with melted butter, cut off the ends of the long feathers tied onion. Serve for 1 hour.

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