Do you know why pancakes are baked at Maslenitsa? Because a round, hot, golden pancake is a symbol of the spring Sun, which warms the world with its gentle rays and awakens nature to a new life! When we bake pancakes, we are approaching the arrival of a sunny, warm Spring. So let's bake them more - enough for home and guests, and friends; and in the kitchen, in the house, in the whole world it became cozier and happier!
During Shrovetide, we tried pancakes with a variety of fillings, dessert and snack bars. The most popular sweet crepes for pancakes are cottage cheese with raisins, stewed apples with sugar and cinnamon; jam; honey and sour cream. Did you try such an exotic option as fruit and berry platter with cream?
If you wrap colorful fruits and berries in a pancake, it will seem like a real summer has come! “Horns” of pancakes with fruit platter and cream - easy to prepare, but very effective and tasty dessert. This colorful delicacy will appeal to all your households, young and old!
Pancakes with fruits, berries and cream are a great option for an afternoon snack or dessert for the whole family, who gathered to celebrate Maslenitsa Sabbath - “Zolovka gatherings”, the day on which all the relatives traditionally gather around a generous table!
- Cooking time: 1 hour
- Servings: 8
Ingredients for custard pancakes on kefir with fruit and whipped cream
For the test:
- 2 eggs;
- 1 cup (200 ml) of kefir;
- 1 cup of boiling water;
- 1 cup (130 g) of flour;
- 0, 5 tsp. food soda;
- 2 tbsp. l Sahara;
- 1/4 tsp. salts;
- 2 tbsp. l refined vegetable oil.
For the filling:
- 200 ml of thick cream (at least 30% fat);
- 2-3 tbsp. l powdered sugar or sugar;
- 2 bananas;
- 2-3 Kiwis;
- Seasonal or frozen berries.
For decoration:
- berries and fruits.
Method of making pancakes with fruit platter
Delicate custard pancakes on kefir are perfectly combined with fruit and cream filling, which we will now prepare. I advise you to take a bigger bowl, as the dough on boiling water increases markedly during cooking! If cooked in a small bowl, the fluffy mass can escape.
Beat the eggs with a mixer for a minute, until a fluffy foam is formed; at this time we boil water on the stove.
In beaten-up eggs in a very thin stream, without stopping the beating, pour boiling water. Do not worry - the eggs will not roll up, the main thing is to pour in slowly and keep beating. The mass will be lush and will begin to grow foam cap.
Pouring in all boiling water, then pouring kefir. Now you can mix with a spoon.
Then pour sugar and salt into the dough, stir again.
Sift the flour into the bowl, stir with a spoon, and then beat a little more with a mixer so that the lumps disappear.
Finally, pour in the sunflower oil, mix again - and the choux pancake dough is ready. He does not need to insist on this recipe, you can immediately start baking pancakes.
Lubricate a clean, dry frying pan with a thin layer of vegetable oil and heat it over the fire. The dough should be poured on a very well heated surface - then the pancake will be perforated and will easily turn over. If the dough does not hiss, making it openwork, and “floats” in the pan - it means that it is not heated enough.
After waiting for the pancake to be baked (this is evident from the change in the color of the dough) and lightly browned on the underside, gently pry it off with a spatula from all sides and turn it over. Since custard kefir pancakes are very tender, it is better to use a thin, wide spatula and bake in a pancake pan with a special coating.
Finished pancakes, put on a plate and wait until cool. The filling can be wrapped only in cooled pancakes, as the cream will melt in the heat.
For the filling, wash the bananas, kiwi and peel the fruit. Bananas cut in half circles, kiwi - quarters. You can add to the assorted canned peaches, pineapples, seasonal berries - both fresh and frozen will suit: for example, pitted cherries, blueberries, raspberries. Only frozen berries should be allowed to thaw, so that the filling does not become watery.
Combine pieces of fruit and berries with half of cream, add powdered sugar to taste and mix. To make the dessert not very high-calorie and fatty, but as healthy as possible, we take more fruits and cream, on the contrary, smaller ones.
How to wrap a fruit mix in a pancake so that it turns out beautiful and comfortable to eat? If you make a normal tube - the filling will fall out; if you wrap it in an “envelope”, it will turn out not so impressive. Thinking, they made horns from pancakes - like those “funtikov”, in which seeds are sold.
Put on pancake 2-3 tbsp. l the fillings, slightly receding from the edge, and begin to fold with a cone - so that one side is narrow, and the second is wide. Now the “horn” can be taken and eaten like ice cream: the fruit pieces do not fall out from below, and the beauty of the fruit “cocktail” is visible.
Spread the fruit horns on a plate and decorate with kiwi slices and berries.
You can put the other half of the cream in a cornic or food bag, cool in the fridge for 5-10 minutes so that the cream stiffens and thickens a little, then cut off a corner and deposit in each “cone” a beautiful creamy “cap”. And on top decorate with contrasting white patterns.
You can also use a can of whipped cream. But I prefer the homemade cream, just choose enough thick. Beat them should not be long - otherwise they will turn into butter. And it is better to just mix it with powdered sugar: fat cream in itself keeps its shape well.
Serving pancakes with cream and fruit for tea, dairy products (kefir, yogurt) or cocoa.
Custard pancakes on kefir with fruit and whipped cream are ready. Enjoy your meal!
