Pancakes with curd mass. Pancake recipe with curd mass
How to make a pancake recipe with curd mass- a complete description of the preparation so that the dish turns out to be very tasty and original.
Step-by-step instruction:
When choosing a curd mass, please pay attention to the fact that it must include such products as: butter and sugar. I draw your attention to this, tk. there are some manufacturers who write "Curd mass" on unsweetened pasty cottage cheese, and this product in this recipe does not fit. You can choose curd mass with raisins or dried apricots, or with candied fruits, or with nuts, etc. Or you can take a simple vanilla one without all the listed sweets at all. We spread all the curd mass in a deep plate. We add low-fat sour cream, medium-fat milk, a little more sugar and vanillin to it.
Now we mix all the ingredients thoroughly and at this stage our filling is ready.
Take the first pancake and place it on a flat plate. On top (on a pancake) lay out the curd filling with a straight strip (see the next photo). The consumption of the filling for each pancake is 1 heaped tablespoon.
Then we carefully wrap the pancake in a tube. That's all. The first pancake is ready.
We wrap all subsequent pancakes in the same way. They can be eaten immediately after cooking or refrigerated for an hour and then served chilled. But in the first case, the pancakes will be more tender and tasty. Enjoy your tea!
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Pancakes with curd mass
Cooking pancakes with curd mass at home for breakfast. We'll be done in 30 minutes and there will still be time for morning coffee.
- Eggs 5 Pieces
- Milk 700 Milliliters
- Flour 1 Glass
- Starch 1 tbsp. spoon
- Vegetable oil 2 Tbsp. spoons
- Salt 0.5 Teaspoons
- Sugar 2 tbsp. spoons
- Butter 30 Gram
- Sweet curd mass 600 Grams
Break eggs into a bowl, add salt and sugar. Beat until frothy. Gradually, stirring constantly, add milk, flour, starch to the mass, and melt the butter. Much faster dough preparing in a blender. The final ingredient will be vegetable oil.
We bake pancakes in a frying pan. It will not take a lot of time, but so that they do not cool down ahead of time, we put the finished pancakes on top of each other.
Now let's figure out the filling. Defrost it if necessary. The curd mass can be fruit or just vanilla - the main thing is that it is sweet.
Wrap the filling in pancakes. We distribute it evenly over all the pancakes. In principle, pancakes can be served. Bon Appetit!
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Pancakes with ready-made curd mass
Pancakes with ready-made curd mass
Good afternoon, dear readers! I really love pancakes. And to tell the truth, I don't know a single person who doesn't love this delicious dish Russian cuisine. Pancakes with cottage cheese or meat are a culinary classic. In today's article, I will tell you how to make pancakes with curd mass. Offer these pancakes to your child. Dessert, most likely, will suit his taste, even if he does not really like cottage cheese on its own.
I like to cook the curd mass on my own, adding sugar and raisins to the curd. You can cook the curd mass according to my recipe or buy a ready-made mass in the store, preferring your favorite manufacturer.
Cooking pancakes with curd mass
- 250 ml water
- 250 ml milk
- 200 gr wheat flour
- 4 eggs
- 4 tablespoons sunflower (or butter) oil
- 2 tablespoons sugar
- 1 pin of salt
- 400-500 gr of cottage cheese
- 3-4 tablespoons of sugar
- 40 g raisins
- 0.5 bag vanilla sugar
Step 1. Knead the pancake dough. First, mix water and milk. Liquids must be room temperature... Then add sugar, butter, flour, eggs and a pinch of salt. Mix all this until smooth. Make sure that no lumps form in the dough.
Step 2. Let's start frying pancakes. Let the pan heat up well. Spread a small amount of dough over the entire surface of the pan, forming a thin pancake. Fry each pancake until golden brown on both sides.
Step 3. Prepare the filling. We turn cottage cheese with sugar into mashed potatoes in any way you can: with a blender, mixer or manually. Finally, add raisins and vanilla sugar.
Step 4. We start the pancakes. Put a tablespoon of the filling on each pancake and fold it in any way, the main thing is that the filling does not fall out. Serve warm pancakes with curd mass to the table.
1. Before frying pancakes, make sure the pan is hot enough. Otherwise, the pancake will stick to the bottom of the pan and you simply won't be able to remove it.
2. Don't you like raisins? Add instead of it dried cherries pitted, finely chopped dates, figs, or any other favorite dried fruit.
3. Are there any lumps in the dough? It's not scary. Just let your dough stand at room temperature. Stir after 10 minutes. The lumps will disperse by themselves.
5. Fry the pancakes before serving to make them crispy and the filling more stringy.
Enjoy your meal!
Pancakes with curd mass (step by step recipe with photo)
For this recipe, I bake the pancakes according to Julia Child's recipe, and I cook the curd mass from cottage cheese, granulated sugar and raisins. You can buy ready-made curd mass if you trust a specific manufacturer. I add raisins to the curd mass at the very end, instead of raisins, you can add pitted dried cherries, finely chopped dates or figs.
Cooking steps:
1) Knead the dough for thin pancakes. We mix milk and water (both should be at room temperature), add sugar, butter, flour, eggs and a pinch of salt. If there are small lumps in the dough, it doesn't matter. Let the dough stand for about ten minutes at room temperature, after this time, stir it again with a whisk and the lumps will quickly disperse.
2) bake thin pancakes, fry each on both sides until lightly browned. I do not add vegetable oil to the frying pan, since I fry in a ceramic frying pan, and nothing sticks to it. In addition, the butter has already been added to the dough, so the pancakes should easily turn over and not burn to the bottom of any pan.
3) Puree cottage cheese with granulated sugar in the container of the combine with a knife attachment (or with a blender). Finally, add raisins and vanilla sugar.
4) Put a tablespoon of sweet curd mass on the edge of the pancake.
5) We wrap the pancake in an envelope and so we fill all the baked pancakes. We put them in a pile. Before serving, they can be fried in butter on both sides, after frying, the pancakes will become crispy, and the filling will become warm and a little stringy. Bon Appetit!
Water 250 ml, milk 250 ml, flour 200 g, egg 4 pcs. sunflower oil (or butter) 4 tbsp. spoons, sugar 2 tbsp. spoons, salt 1 pinch.
Cottage cheese 400-500 g, sugar 3-4 tbsp. spoons, raisins 40 g, vanilla 0.5 sachets.
Pancakes with curd mass
Step 1 1. Add the egg and milk portions to the flour. Stir to break up all the lumps. If we immediately add all the liquid at the rate, then it will be difficult for us to break the lumps.
Step 2 2. Dissolve sugar and salt in water, add a little water to the dough and immediately mix well.
Step 3 3. The dough should turn out to be liquid. If you wish, you can add even more liquid, then the pancakes will turn out to be even thinner. You can also add liquid while frying. Add vinegar slaked baking soda.
Step 4 4. We will stuff the pancakes with the finished curd mass. It is sold with various fillings, I chose with dried apricots today.
Step 5 5. Grease the pan with vegetable oil (we will do this before baking each pancake, as well as when turning the pancake to the other side), heat it up. Pour the dough and spread in a thin layer over the entire surface. Fry the pancake, turn it over.
Step 6 6. Grease the fried pancakes with butter and spread the filling over them. Can be spread whole pancake, but you can only half.
Step 7 7. Roll up the pancake with a tube or envelope.
Step 8 8. Pancakes with curd filling are ready. Before serving, you can cut them at an angle or leave them whole.
Date of publication: 2016-04-06
I liked the recipe: 19
Recipe: Thin pancakes with cottage cheese - in my performance
Ingredients:
milk - 1 liter. ;
granulated sugar - 5.5 tablespoons ;
salt - 5 gr. ;
vanilla - 2 gr. ;
wheat flour - 0.5 kg. ;
chicken eggs - 5 pcs. ;
cottage cheese - 2 kg. ;
raisins - 200 gr. ;
sour cream - 2 tbsp. ;
sunflower oil - 1 tablespoon ;
butter - 50 gr.
Yesterday I planned to cook pancakes with chocolate-nut cream, but it didn't work out with cream, I had to cook pancakes with cottage cheese. I beat the cottage cheese for the filling in a blender with sour cream, sugar (5 tablespoons) and raisins, it turned out to be a dense mass. You can buy a curd mass of such a plan in a store, we call it “curd mass”. You can make curd mass with dried apricots, prunes or any berries. Believe me, it is very tasty and without pancakes.
I indicated a huge portion, I cook a lot of pancakes, therefore I indicated a large proportion. You can, of course, do half or even less. There should be twice as much liquid as flour.
I add chicken eggs to the milk, they are not large for me, therefore 5 pieces, large in size, you can add 4 pieces.
I add salt and vanillin.
I add not much sugar at all 1 teaspoon,
but this is a matter of taste, you can add more. But with such lightly sweet pancakes, as I do, you can make a kind of sandwich with sausage and vegetables. You won't be able to eat meat products with sweeter pancakes.
Beat milk with eggs a little with a whisk to dissolve the yolks.
I add the sifted flour a little bit to the milk and constantly beat the milk with flour.
In the pan in which I plan to fry pancakes I bring to a boil sunflower oil and add a lump of butter.
Butter will add its bit taste pancakes. The butter should completely melt.
Then I pour the butter mixture into the pancake batter.
No more oil is needed. Mix well and start frying pancakes. I fill the third part of the ladle with pancake dough and pour it into a frying pan (I have not a large diameter). Here you need to make sure by yourself how much you need pancake dough for a specific pan. I turn the pan from side to side so that the dough spreads over the bottom of the pan. And I fry on both sides on a low fire, the largest gas burner.
I do not fry pancakes until they are perfectly golden, on the one hand they are darker, on the other - lighter, nothing terrible. And if there is a place on the pancake on which there is no dough, there is no tragedy in this either. You just have to fold the pancake from the side where the hole is.
I spread the curd mass on each pancake, you should not save the curd.
You will end up with a funky dish that is liked by all household members, without exception. Even the kitten ate with pleasure, although he was not allowed to, but the cat asked for it very much.
From this number of products that I indicated, two large trays of pancakes turned out. Enough for everyone to eat and to give the children "to take away".
Yesterday the “photo session” of pancakes with jam and sour cream did not work out.
And today there is nothing to take a picture, only a modest pancake remained.
As a rule, I don't cut pancakes so finely.
Bon appetit and creative culinary inspiration.
Cooking time:PT01H30M 1 h. 30 min.
Pancakes with curd mass and strawberries
In the strawberry season, you can make an excellent dessert from ordinary pancakes. And not only delicious, but also healthy. And everything is simple: you need to make a filling from curd mass (curd, curd cheese, cream cheese) with strawberries. Place on a plate, sprinkle with powdered sugar and garnish with strawberry slices and mint leaves. Delicate cottage cheese and strawberry dessert will delight you, your guests and loved ones.
Nutritional value per 100 g
In order to prepare such a dessert, you will need: milk, eggs, flour, salt, sugar, sunflower oil, strawberries and sweet curd (cheese) mass. It can be replaced with cream cheese, curd cheese, sweet cheese curds or just soft curd cheese with sugar. The curd should be pasty and homogeneous without grains.
Preparing pancake dough. Break eggs into a bowl.
Beat the eggs lightly.
Today I will tell you how to deliciously feed children with cottage cheese, which they do not always eat eagerly. Even the most fastidious kid will hardly refuse pancakes, so we will hide the cottage cheese, and even make delicious cream... Pancakes with milk with aromatic curd filling and tender sour cream filling Is a great breakfast for the whole family!
You can cook absolutely any pancakes according to your favorite recipe, not necessarily in milk with the addition of eggs. For stuffing, most often I prefer pancakes with milk and water. as they are tasty, tender, elastic, and also economical. But in case of adding sweet filling I cook with milk - it's a matter of taste.
By the way, for a change, I suggest looking at the recipes for pancakes with savory filling:
Milk (700 milliliters) Wheat flour top grade(260 grams) Chicken eggs (1 piece) Vegetable oil (2 tablespoons) Sugar (1 tablespoon) Salt (1 pinch)
Cottage cheese (600 grams) Chicken eggs (2 pieces) Sugar (2 tablespoons) Candied fruits (50 grams) Vanillin (1 pinch)
The recipe thin pancakes on milk, in addition to milk itself, there are ingredients such as wheat flour (I have the highest grade), chicken eggs, granulated sugar, odorless vegetable oil (I use sunflower oil) and salt. For the filling, take cottage cheese of any fat content (I have 5%), chicken eggs, sugar and vanillin. As a flavoring and aroma additive, I added candied orange fruits, but you can put any others, as well as, for example, dried cranberries or cherries, raisins, prunes, dried apricots - everything to your taste. To prepare a gentle filling, take sour cream (I chose 20% fat) and sugar.
Cooking pancake dough... Break one medium-sized chicken egg into a bowl, add a pinch of salt and 1 tablespoon of granulated sugar. Let's chat a little with a whisk or fork, you can even beat it with a mixer. Then pour a glass of milk (room temperature) and sift 260 grams of wheat flour.
Using a mixer or a whisk, he brings the dough to a homogeneous state so that there are no lumps, otherwise they will then be in pancakes. The dough should get thick, like sour cream. Pour in the rest of the milk in parts, stirring the dough.
In consistency, it turns out to be quite liquid. Now pour in 2 tablespoons of refined vegetable oil and stir in with a spoon. Ready dough let it stand for about 10-15 minutes, so that gluten develops in the flour and thin pancakes with milk are elastic, do not break.
In the meantime, let's prepare the filling for the pancakes. Put 600 grams of cottage cheese in a separate bowl, 2 chicken eggs, 2 tablespoons of sugar (more or less possible) and a pinch of vanillin for flavor.
We punch everything with an immersion blender to get a smooth and homogeneous mass... If you do not have such an assistant, you can simply rub the cottage cheese through a sieve, and then mix thoroughly with the rest of the ingredients. Another option: you can just mix everything well, but only if you like the curd filling not homogeneous, but with grains.
As a filler, I like homemade candied orange fruits (recipe here), which I cook at home quite often. They are moderately sweet and very aromatic. We just chop them with a knife. Too dry and hard candied fruits can be pre-soaked in hot water or strong alcohol.
Pancakes with curd mass
- 50 gr. vegetable oil
- butter
- 300 gr. curd
- 1 can of condensed milk
1. Break eggs into a cup, beat them and add milk, mix everything well.
2. Add a pinch of salt and sugar.
3. Add flour as much as you think is necessary, if you want thin pancakes, then a little. Beat everything well so that there are no lumps. Add vegetable oil.
4. You can bake pancakes. To prevent pancakes from sticking to each other, they need to be greased with butter.
5. Mix cottage cheese with 0.5 cans of condensed milk. We fill the cooled pancakes with cottage cheese filling and fold. Put it on a plate and fill it with the remaining condensed milk. Pancakes with cottage cheese put in the microwave for 10 minutes. Ready-made pancakes can be served with tea. Bon Appetit.
Pancakes with milk fluffy without yeast recipe
A great variety of curd fillings for pancakes and pancakes have been invented. Cook with us - or use our recipes as a foundation for creativity!
- 500 g of cottage cheese;
- 2 yolks;
- 1 tbsp sour cream;
- sugar and salt to taste.
It is very simple and quick recipe and he is without eggs. Mash cottage cheese with yolks, sugar to taste, add salt and sour cream. Make sure that the sugar is completely dissolved, or make the filling with powdered sugar.
Recipe 2: Filling for pancakes from cottage cheese without eggs with raisins
The curd filling for pancakes and pancakes without eggs according to this recipe turns out to be tender, aromatic and sweet and sour. The recipe is step by step, with a photo!
- cottage cheese (preferably homemade, moderately fatty) - 500 g;
- fine sugar or powdered sugar - 3-4 tbsp. l. (taste);
- vanilla sugar - 10 g or vanillin - on the tip of a knife;
- lemon zest - 1 tsp;
- dark raisins - 3-4 tbsp. l .;
- sour cream or kefir - 2-4 tbsp. l. (depending on the moisture content of the curd).
First you need to prepare all the ingredients of the curd filling for the pancakes separately. And then you just need to combine them and mix well.
Wash the lemon well. And then scald with boiling water. It is imperative to do this, because we need the upper part of the fruit, which is usually taken with our hands. Made? Wipe off the lemon with damp towels. And peel off the zest. A regular or special grater, without clinging to the white part. You can use an orange instead of a lemon. It will turn out delicious too.
Wash any small specks out of the raisins. There are usually plenty of them in dried grapes. Just pour boiling water over it. Let the raisins sit in it until the water cools down to a warm state. 10-15 minutes.
Cottage cheese, if it is grainy, pass through a metal sieve or meat grinder. Or you can add sour cream or kefir, and then grind with a blender. It is desirable that the cottage cheese is of medium fat content and of very high quality. After all, this main ingredient our pancake filling. Therefore, "curd masses" and " curd products"It is better to ignore it.
Add fine sugar or icing sugar... The recipe describes the approximate amount, it is better to be guided by your taste and the acidity of the curd that you use to prepare the filling.
For flavor, add a packet of vanilla sugar or some vanillin. Just don't get confused. Vanillin needs to be put quite a bit. 
Add raisins and lemon zest to the tender mass of cottage cheese. I love the citrus note in the curd filling for pancakes, pies or cheesecakes. Hope you enjoy it too. Stir the filling.
That's all, in fact, the curd filling for pancakes is ready. You can fill pancakes, fold and taste!
Recipe 3: Curd filling for pancakes with raisins and dried apricots
This is a variant of the sweet filling that kids enjoy eating. You can use a variety of candied fruits, as well as nuts or grated chocolate, for example. Take a closer look at this step-by-step photo recipe!
- Curd - 250 Gram
- Raisins - 50-70 Grams
- Dried apricots - 2 Art. spoons
- Sugar - 3-5 tbsp. spoons
- Egg - 1 Piece
- Pancakes - 10-12 Pieces
- Butter - 50 Grams
1. First you need to put the cottage cheese in a deep bowl and knead it with a fork so that there are no lumps. You can also use ready-made curd mass. 
2. It is better to pre-pour raisins with boiling water for 3-5 minutes, and then dry them properly. This recipe for making cottage cheese filling for pancakes uses 2 types of raisins - light and dark. 
3. Dried apricots cut into small pieces and send to cottage cheese. Beat in 1 egg and mix thoroughly. Add the icing sugar and mix well. For flavor, you can add a pinch of vanilla or cinnamon, for example. If the filling turns out to be thin, you can add 1 tablespoon of starch. 
4. That's all, surprisingly simple, but a very tasty filling of curd for pancakes at home is ready. It remains only to put a small amount of filling on the pancake. 
5. Carefully wrap it with an envelope so that the filling is completely covered by the pancake. 
6. Send butter to the pan and heat. To lay out stuffed pancakes(edges down) and fry on both sides until a delicious crust appears.
Recipe 4: Curd filling for pancakes with butter
- Chicken egg - 1 pc
- Sugar - 50 g
- Cottage cheese - 300 g
- Butter (melted) - 1 tsp.
For the filling, break through the curd with a blender. 
Mix it with 50 g of granulated sugar, 1 egg, 1 tsp. melted butter and beat again with a blender until smooth. You can add some vanillin if you like. The filling turns out to be creamy, but it does not come out of the pancakes at all.
Place the filling on the fried side.
Fold the bottom edge of the pancake over the filling.
Fold the left and right edges towards the middle.
Now roll the pancake towards the top. You will get a neat rectangular semi-finished envelope that can be put in the refrigerator or freezer.
Fry the pancakes on both sides and serve.
Recipe 5: Delicious filling for cottage cheese and kiwi pancakes
The combination of the sweetness of the curd filling and the pleasant sourness of kiwi will give the pancakes a magical taste, and the vanilla essence will complement the dish with a pleasant aroma of vanilla.
- cottage cheese (medium fat, fresh, better homemade) - 150 grams;
- condensed milk - 1 tbsp. spoon;
- sour cream (20%) - 1 tbsp. spoon;
- sugar - 1-2 tbsp. spoons;
- vanilla essence - 1 drop;
- kiwi - 1 piece.
The first thing to do when starting to cook is to mix cottage cheese and sugar in a convenient small container. Add condensed milk and sour cream. The choice of all dairy products must be approached very carefully, because from their taste and natural composition the overall taste of the filling and the usefulness of the dish as a whole will depend. It's good if you can use homemade products.
So, mix cottage cheese, sugar, condensed milk and sour cream until smooth. Drip vanilla essence for the scent. In the curd filling made from homemade granular curd, graininess will be felt well. Therefore, if you do not like this taste, then you can beat the mass with a blender until smooth. I love the grainy texture of the curd filling and I just mix the filling well without beating it with a blender.
Peel and cut kiwi into small pieces as in the photo. In addition to kiwi, in principle, you can use any fruit. But the taste of kiwi most subtly emphasizes the taste of the curd filling and they perfectly complement each other in color.
When the curd filling is ready, the kiwi is sliced, it remains only to wrap everything in pancakes. For such a filling, most often I bake.
You can wrap the filling different ways but my family loves it the most when I make rolls. To do this, just put the curd filling on the pancake in the center, sprinkle with kiwi slices on top and roll it up so that the filling is in the middle.
Such a pancake roll then needs to be cut into small pieces and served sprinkled with powdered sugar or cocoa powder, or poured with condensed milk. You can decorate the dish with kiwi slices.
Recipe 6: How to make apple and cottage cheese filling for pancakes
- 100 g of cottage cheese
- 50 g sour cream
- 3 medium red apples
- 4 tbsp. l. Sahara
- 50 g butter
- Peel, core and cut the apples into small cubes.
- Mix cottage cheese with sour cream until creamy.
- Melt the butter in a saucepan, add sugar and apples. Cook over high heat, stirring constantly, for 7-10 minutes, until the apples are quite soft.
- Cool and mix with curd cream.
- Serve with warm pancakes.
Recipe 7: How to make a filling from cottage cheese and semolina for pancakes
- 400 g fat cottage cheese
- 1 tbsp. l. semolina
- 1 bag of vanilla sugar
- 200 g sour cream 20%
- For the filling, put cottage cheese in a bowl, add sour cream, semolina and vanilla sugar and grind until smooth.
- On each pancake, place 2 tbsp. l. fillings, wrap and serve immediately.
Recipe 8: Cottage cheese, yogurt and raspberry filling
We add yogurt and raspberries to the classic curd filling, it will be very tasty.
- Curd 250 g
- Natural yogurt - 100 ml.
- Powdered sugar 1-2 tbsp. l.
- Raspberries - a handful
Cooking the filling. Put cottage cheese, yogurt and powdered sugar in a bowl. We mix everything. 
Put the sweet curd mass on a pancake. Put the raspberries on top and wrap the pancake with a tube. 
Ready! Help yourself. 
Recipe 9: How to make unsweetened curd filling for pancakes with herbs
Pancakes with cottage cheese and herbs in a savory format will pleasantly diversify your menu during Maslenitsa week and beyond. Here is our step-by-step recipe with a photo of this filling.
- fat cottage cheese - 750 gr
- butter - 50 gr, optional
- greens to taste - dill, parsley, lettuce, arugula, basil
- garlic to taste
- salt
- For the filling, knead the curd with a fork or wipe it (sieve or blender :-)). If the cottage cheese is not fat and plastic enough, add a little butter.
- My greens, dry them, chop finely. Finely ground dried herbs can be used if desired.
- Garlic, crushed on a garlic, add, if desired, to taste.
- Combine all ingredients, add, mix.
- Spread the filling evenly over the pancakes and roll it up with an open horn, as in the photo, or standardly - with an "envelope" or roll.