Second day Maslenitsa week falls on March 8, and on this occasion we will have a festive recipe for pancakes - today we will make pancake rolls with fruits and cottage cheese. Thus, we will not ignore Maslenitsa, and we will prepare dessert for the holiday. He looks gorgeous, doesn't he? And yet it’s no more difficult to prepare than regular pancakes. This is what a creative approach to cooking and spectacular presentation means!
The recipe for pancake rolls with fruit and cottage cheese is based on two types of sweet pancakes: regular ones, with kefir or milk, and chocolate ones with the addition of cocoa. You can simplify the process and make rolls of the same color, but the effect will not be the same. And the cooking is not much more complicated, all you need is to divide the dough in half and add a couple of tablespoons of cocoa powder to one part. I prepared thin pancakes with kefir for the rolls; links to the recipes will be below in the list of ingredients. Both are great for stuffing. You can use your own recipe or look at the recipes in the section , there are different options there.
For filling the rolls I used fresh cottage cheese, mixed it with sugar and added a little sour cream so that the curd mass becomes viscous and does not crumble. Take seasonal fruits. In the spring we had to buy overseas bananas, tangerines, oranges and kiwis. It turned out delicious and beautiful!
To make pancake rolls with fruit you will need:
- Light pancakes - recipe
- chocolate pancakes - recipe
- fatty, dense cottage cheese (preferably homemade) – 400 g;
- thick sour cream – 3 tbsp. l;
- sugar - to taste;
- cinnamon - optional;
- kiwi;
- bananas;
- tangerines;
- oranges – the amount of fruit is at your discretion.
How to cook pancake rolls with fruits and cottage cheese
First of all, we bake pancakes in required quantity. When cut into one small one, you will get about three or four rolls; the edges will have to be cut off.
Preparing the cottage cheese filling homogeneous consistency, sour cream, sugar and cinnamon (you can omit it). Mash the cottage cheese with a fork or mash it with a masher, mix with thick sour cream and add sugar to taste. Be more reserved with sugar, it will make the cottage cheese liquid, and the filling will simply flow out of the rolls when cutting. Or omit the sour cream. In any case, the consistency of the curd mass should be thick and viscous.
Place the pancake on a flat plate. Smear curd filling a layer of about half a centimeter, no thicker is needed. To save money, you can leave the edges empty; you will still have to cut them off.
All fruits need to be prepared in advance: peel, cut the kiwi into long slices, cut the banana in half lengthwise, disassemble the oranges and tangerines into slices, peeling off the white remaining zest. You can start according to your taste. I decided that for dark pancakes It’s better to take light bananas, and leave bright fruits (kiwi, orange, tangerines) for light ones. Place a banana on top of the curd filling and roll it up.
Exactly the same with the second pancake: missed curd cream, put pieces of kiwi. I rolled it up, you need to roll it tightly, and coat the edge with cottage cheese so that it doesn’t unravel.
I placed tangerine slices in two rows on a light pancake. You can orange slices put them down, cutting them a little around the edges, then there will be no gaps or empty spaces.
I rolled the workpiece into a roll and trimmed the edges. Visually divided into three or four parts, cut into pieces. Try to make an even cut and the pieces are the same size. Hint: It will be easier to cut if you put the pieces in the freezer or in the general refrigerator compartment for a short time. To make sure they all look the same, use one piece as a template, applying it to the rolled pancakes when cutting.
After cutting, I leave all the blanks for large dish and put it in the refrigerator. I prepare sweet sauces: chocolate (from melted chocolate), whip cream or sour cream with sugar, pour out jam syrup - you can come up with as many options as you like.
Well, now the presentation itself. It is more convenient to use a flat plate, or better yet several. Chopsticks are not a required attribute, it is optional. I place pancake rolls with fruits and cottage cheese vertically, with the filling facing up, on a separate dish I place peeled fruits, cups with sauces and serve them to the table.
Step-by-step recipe with photos and videos
Sweet rolls are a simple but effective dessert that will appeal to all connoisseurs without exception. tasty food. In fact, this dish is a fantasy on the theme of classic Japanese rolls. Keeping the traditional cylindrical shape of the rolls, we wrap the filling in chocolate pancakes instead of nori, and instead of the salty filling we use sweet cream cheese or curd mass and juicy fruits. In a few minutes we will have a spectacular, unusual and incredible delicious dessert. Shall we begin?!
Prepare the ingredients according to the list.
Beat the egg for a few minutes until the white and yolk are well mixed.
Add milk, sugar, 1 pinch of salt and 2-3 tbsp. cocoa. Mix everything thoroughly until you get homogeneous mass and dissolving sugar and cocoa.
In portions of 1 tbsp. add sifted mixture of liquid ingredients wheat flour. Mix everything well. When adding flour, focus on the consistency of the mixture; as soon as the flour is completely dissolved and you get a moderately liquid “pancake” dough, the mixture is ready. I add about 5-6 tbsp. flour. Ready dough place in the refrigerator for 15-20 minutes.
Heat a frying pan and grease the bottom with a thin layer vegetable oil. Pour in a portion of the prepared dough. Tilt the pan, spread the dough into a thin layer and fry the resulting pancake on both sides until cooked. Repeat the procedure with the remaining dough.
Place the finished pancakes on a plate and brush butter. In a frying pan Ø 28 cm I usually get 6 not very thin pancakes.
For the filling, mix cream cheese or curd mixture with powdered sugar. If desired, add vanilla sugar or other spices to taste.
Prepare the fruit for the filling. Peel the apples, remove the seeds and cut the apples into small pieces. Also peel and cut the orange into small pieces. In order not to peel each orange segment from the partitions - after peeling the orange, sharp knife cut out the pulp between the partitions (see the video version of the recipe for more details).
Composition and quantity fruit filling you can adjust it to your taste. I like how it goes with chocolate pancakes orange and sweet, juicy varieties of apples. I most often prepare a summer version of the dessert with strawberries.
Spread the prepared pancakes with cream cheese or curd mixture. Add the fruit pieces, moving slightly away from the far edge of the pancake.
Roll or roll the pancake, knead it lightly, and shape the pancake using a bamboo mat. Cover the prepared rolls cling film and place in the refrigerator for 2-3 hours to cool.
Cut the cooled sweet pancake rolls into portions, decorate according to your taste and mood, and then serve.
Bon appetit!
To prepare pancakes for rolls, you can use any recipe you are familiar with or use the one I suggested. I long ago found a recipe for pancakes that I liked the most. According to this recipe, the pancakes are airy, thin and delicate. Attention! I only needed 5 pieces for the rolls! Therefore, if you are making them only for rolls, take at least half as many ingredients.
You can also use any fruit you like. I took kiwi and canned peaches.
Let's prepare pancakes.
To do this, break the eggs into a container, add sugar and salt. Adjust the amount of sugar to your taste. If you like sweet pancakes, add 4-5 tbsp. l. Sahara.
Mix everything until smooth, no need to beat.
Pour in about 200 ml of milk. Mix.
Add flour, mix again. From this step I beat everything with a mixer. This way it turns out faster and without lumps. The dough should have the consistency of thick sour cream.
Pour in the remaining milk and beat a little more. The dough should now be liquid and pourable easily. If it seems thick, add a little more milk, and for delicacy you can add a little water.
Pour in vegetable oil. Mix.
Make a few chocolate pancakes. To do this, I took 4 ladles of dough from the total mass and added 2 tbsp. l. cocoa. Mix everything well (beat with a mixer). Leave the dough to stand for 15-20 minutes.
Fry the pancakes in a hot frying pan, greasing it with oil each time. Ready pancakes Cool completely.
Let's prepare the rolls.
Mix cream cheese with powdered sugar.
Peel the kiwi. Cut into thin strips. Also cut the peaches into strips and blot them on a napkin to get rid of excess moisture.
Trim the edges of the pancakes to give them a square shape.
Spread a little cheese on the pancake. Place fruit on top.
Spread a little more cheese on top of the fruit. Roll into a roll.
These are the rolls I got. As I wrote, five pieces came out. Cut them into three or four pieces, as you prefer. I got 16 rolls.
This is so delicious. Peaches and cheese add to rolls delicate taste, and kiwi adds a slight sourness. When serving, you can drizzle with chocolate or honey.
Bon appetit!
The world-famous Japanese samurai snack is popular thanks not only to its spicy taste, but also spectacular “appearance”.
That is why the dish quickly spread around the world and acquired a new “face” in each country; it even went so far as to make sweet pancake rolls. This is what we will be preparing today, and even though the “roots” of the dish are Japanese, the idea of decoration and serving is originally ours, and we will play it up in a bright oriental way.
Pancake rolls: what's inside and what to eat with
The sweet version of the Japanese snack consists of three components, each of which needs to be given enough attention so that the final product looks appetizing and is tasty.
First - pancakes
They must be thin and elastic, so varieties with semolina and any other porridge base will have to be abandoned. The flatbreads on them turn out fluffy, which in this case undesirable.
For the same reason, it is also better not to use yeast and kefir. Perfect option basics - milk.
Filling
The second component of your favorite sweet pancake rolls is the filling. The curd filling adds filling and makes them healthier, and fruits (seasonal or imported - to taste) add brightness to the treat.
It is better not to sweeten cottage cheese for dessert rolls so that it does not spread and spoil the aesthetics of serving the treat. Sweet syrup, liquid honey or powdered sugar will add the missing sweetness to the rolls and complement the gastronomic composition.
Sweet pancake rolls: original recipe
Ingredients
- - 3 tbsp. + -
- - 2 pcs. + -
- - 1.5-2 tbsp. + -
- - 0.5 tsp + -
- - 1 tbsp. + -
- Cocoa - 1 tbsp. + -
- - 2 tbsp. + -
- Fresh lard - small piece + -
- Products for filling — + -
- Soft cottage cheese - 250 g + -
- - 3 tbsp. + -
- Powdered sugar - 2 tbsp. + -
- Banana - 2 pcs. + -
- Mandarin - 3 pcs. + -
How to make sweet pancake rolls with fruit step by step
If regular pancakes If you're already quite fed up with traditional fillings, you can serve them in the form of a fashionable Japanese snack. We suggest putting tangerines and kiwis inside, but you can also use any other favorite fruit.
To make the rolls look original, you need to add cocoa to the dough. You don’t have to add sugar, the filling will still be sweet.
“Making” the dough for homemade pancakes
- First you need to beat the eggs, sugar and salt together.
- Now add milk to the eggnog and mix everything again until smooth.
- Add flour and add flour using a mixer (to avoid lumpiness).
- Divide the resulting dough into two equal parts, and then gradually add cocoa to one of them and mix everything.
- The finished test mass should stand. In the meantime, let's get busy delicious filling. First, sweeten the cottage cheese by combining it with powdered sugar and sour cream. As a result, we get a delicious curd mass - light and satisfying.
- Add butter to the pancake dough and mix everything together.
- Peel the tangerines and divide them into slices. We also remove the skins from the bananas.
- Heat the frying pan, grease the bottom with lard and pour in the dough. If the diameter of the vessel is approximately 25 cm, then ½ of a standard soup ladle will be enough. Let's start baking pancakes.
Baking pancakes with cocoa and milk
- Cacao cakes are baked in the same way as regular ones. An indicator that the pancake needs to be flipped is the appearance of light streaks on the finished side and the edges drying out.
- Let the finished cakes cool. Now we take them one by one, cut off the rounded edges to align them.
- Cover the inside of each pancake with sweet curd cream.
- On one of the edges, slightly retreating from the edge, we place banana slices or tangerine slices in a row.
13. We wrap the edges like a roll and cut each of them into identical pieces– our two-color rolls with fruit and curd filling are ready!
It is best to serve a handmade dessert on a flat plate, decorating it fresh berries. Sweet syrup, jam or liquid honey will be an excellent addition to it.
- A good pancake batter should spread easily and evenly over the pan. If it is too thick (it forms thick cakes), it needs to be diluted with milk.
- After 2-3 pancakes, there is no need to grease the pan anymore - there is enough oil in the dough to prevent the pancakes from sticking to the bottom of the pan.
Delicious DIY rolls: recipes for “triple” filling
Don't know what filling to choose for pancake rolls? Then we suggest not to torment yourself with the agony of choice, but to combine everything into one filling. For example, you like raspberries, poppy seeds and condensed milk - do you think these are incompatible ingredients? But no. All this deliciousness can easily be wrapped in one pancake.
Since we examined the technology of baking pancakes step by step in the previous recipe, in this section we will focus exclusively on the fillings.
Curd filling
Let's take it curd mass(250 g) and fill it with 2 tbsp. sour cream, then sweeten with 2 tbsp. powdered sugar - and...the filling is ready!
Poppy filler
Combine 150 g of poppy seeds and 2 tbsp. granulated sugar. Pour the ingredients into a makalnik (a wide clay vessel with rough inner walls) and grind with a clay or wooden pestle until whitish poppy powder appears.
Then pour 100 ml of milk into the poppy seed paste, add half a lemon, grated, and 1 tsp. honey Mix everything and let it brew.
Chocolate-nut butter
Place dark chocolate (100 g) broken into pieces into a small container with sides, put it in a larger bowl filled with water, and put it on the fire.
When the chocolate melts in a water bath, add 100 ml of water, 25 ml of cognac, add vanillin, add a handful of chopped favorite nuts. As soon as we stir the chocolate paste, you can immediately coat the pancakes with it.
How to make 3 in 1 rolls at home
- We lay out the finished cooled pancakes and remove the rounded ends from the bottom and top so that our rolls are smooth and easy to place on the dish.
- We take four flat cakes: we cover the inside of one of them with curd cream, the second with chocolate spread, the third - poppy seed filling.
- We roll each of them into a roll.
- Next, we put all three “sausages” inside the fourth pancake and wrap it. Then all that remains is to cut the large rolls into rolls.
If three fillings, in your opinion, is too troublesome, you can opt for the “double” option. To do this, spread the edge of the pancake with one of the fillings, turn it 2 times, then put another filling on the formed roller and wrap the pancake to the end. Cut into pieces and place on a flat dish.
Delicious desserts are not just egg biscuits decorated with butter roses. Sweet rolls made from thin pancakes and delicious filling, made with your own hands according to the proposed recipe, also pleasantly diversify your daily diet, without much expense or effort. All you need is a standard grocery set and an original approach to preparing your favorite delicacy.
Step 1: prepare the dough.
Place in a deep bowl required quantity chicken eggs. Add granulated sugar and salt there and beat these products with a mixer, turning on the kitchen appliance at the highest speed.When the sugar grains are completely dissolved, pour warm pasteurized milk and vegetable oil into the bowl and mix everything again at low speed.
Then gradually add sifted wheat flour to the resulting mixture, while simultaneously kneading a medium-thick dough with a tablespoon. Its structure should be homogeneous, without any loose lumps of flour, like low-fat sour cream.
Divide the finished dough into two equal parts and pour one of them into a clean deep bowl. In order to diversify the taste of pancakes, add cocoa powder to one part of the semi-finished flour product and mix the dough with the dry ingredient until smooth.
Step 2: fry pancakes.
Now put a dry frying pan on medium heat and let it get very hot. After some time, dip a piece of sterile bandage in small quantity vegetable oil, squeeze out the excess from the fabric and grease the hot frying pan with the rest. Next, tilt it at an angle of 30 degrees, pour a small ladle into the pan pancake dough and unfold it so that it spreads across the entire bottom.
Fry the pancake on both sides 30 – 40 seconds each. After that, using a kitchen spatula, transfer it to a large flat dish and cook the remaining pancakes in the same way until two types of dough are used up: chocolate and regular white. There is no need to re-grease the pan with oil during the entire frying process; once is enough!
Step 3: prepare the filling.
When all the pancakes are ready, start preparing the filling. Peel banana, kiwi and orange. We wash the cherries under cold running water and dry them with paper kitchen towels and using a regular pin, remove the seed from each berry. Then, one by one, we transfer these products to a cutting board and chop them. The shape of the cutting is not important, but it is desirable that the size of the pieces does not exceed 1.5 centimeters. Transfer the chopped fruits and berries to a deep plate and mix the slices with a tablespoon until smooth.
Now put the pasty cottage cheese in a separate deep plate, add rich sour cream to it and mix the products until smooth. The filling is ready!
Step 4: bring the dish to full readiness.
Place one pancake on a cutting board and apply a thick layer of cottage cheese on it up to 2 – 3 millimeters. On top of it we place a couple of tablespoons of sliced fruit and berries in artistic disorder.
Roll the pancake into a tight roll and place it in a plastic container. We also form the remaining rolls. Then close the container with a tight-fitting lid and place it in the refrigerator for 30 minutes. 
After the required time has passed, we take out stuffed pancakes, place them one by one on a cutting board and cut each into 5 – 6 pieces, equal in size. Transfer them to a large flat dish, sprinkle with powdered sugar to taste and serve.
Step 5: Serve pancake rolls with fruit.
Pancake rolls with fruit are served chilled as a dessert. They can be served with sweet sauces, jam, honey, cream, sour cream, melted chocolate or sugar icing. These rolls are a pleasure to savor with fresh tea, cocoa, coffee or warm milk. Enjoy delicious and simple food!
Bon appetit!
It is advisable that all products from which the dough will be prepared be at room temperature.
You can add a bag to the dough vanilla sugar or a pinch of cinnamon.
If you are using dry, low-fat cottage cheese, then you should grind it through a sieve or using a blender. Also in this case, the amount of sour cream should be doubled.
Instead of vegetable oil, you can use melted butter.
To make the pancakes sweeter, you can add a little sugar or powdered sugar to the filling.
