Custard Pancakes On Kefir With Fruit And Whipped Cream. Step-by-step Recipe With Photo

Do you know why pancakes are baked on Shrovetide? 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 bring closer the arrival of a sunny, warm Spring. So let's bake more of them - so that there will be enough for both home and guests, and friends; and in the kitchen, in the house, all over the world it has become more comfortable and joyful!

During Maslenitsa we tried pancakes with a variety of fillings, dessert and snack bars. The most popular sweet pancake fillings are cottage cheese with raisins, stewed apples with sugar and cinnamon; jam; honey and sour cream. Have you tried 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 real summer has come! Pancakes “horns” with assorted fruits and cream are an easy-to-prepare, but very effective and tasty dessert. This colorful delicacy will please all your household members, young and old!

Pancakes with fruits, berries and cream are a great option for an afternoon snack or dessert for the whole family who have gathered to celebrate Maslenitsa Saturday - "sister-in-law's gatherings", a day on which, by tradition, all relatives gather at a generous table!

• Cooking time: 1 hour
• Servings: 8

Ingredients for kefir custard pancakes with fruit and whipped cream

For the test:

• 2 eggs;
• 1 glass (200 ml) kefir;
• 1 glass of boiling water
• 1 cup (130 g) flour
• 0.5 tsp baking soda;
• 2 tbsp. l. Sahara;
• 1/4 tsp salt;
• 2 tbsp. l. refined vegetable oil.

For filling:

• 200 ml of heavy cream (at least 30% fat);
• 2-3 st. l. powdered sugar or sugar;
• 2 bananas;
• 2-3 kiwi;
• seasonal or frozen berries.

For decoration:

berries and fruits

Method of making pancakes with assorted fruits

Delicate custard pancakes on kefir, which we will now prepare, are perfectly combined with the fruity and creamy filling. I advise you to take a larger bowl, as the dough on boiling water noticeably increases in volume during cooking! If cooked in a small bowl, the lush mass may 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.

Pour boiling water into the beaten eggs in a very thin stream, without stopping whipping. Don't worry - the eggs won't curl, the main thing is to pour in slowly and keep beating. The mass will become fluffy and begin to grow with a foamy head.

Pouring in all the boiling water, then pour in kefir. Now stir with a spoon.

Then add sugar and salt to the dough, stir again.

Sift flour into a 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 custard pancake dough is ready. He does not need to insist on this recipe, you can immediately start baking pancakes.

Grease a clean, dry frying pan with a thin layer of vegetable oil and heat over a fire. The dough should be poured onto a very well heated surface - then the pancake will be perforated and easily overturned. If the dough does not sizzle, becoming delicate, but "floats" in the pan, then it is not warmed up enough.

After waiting until the pancake is baked (this can be seen by the change in the color of the dough) and brown on the underside, gently pry it on all sides with a spatula and turn it over. Since custard kefir pancakes are very tender, it is better to use a thin, wide spatula and bake in a specially coated pancake pan.

Put the finished pancakes on a plate and wait until they cool. The filling can only be wrapped in cooled pancakes, as in the warmth the cream will begin to melt.

For the filling, wash the bananas, kiwi and peel the fruit. Cut the bananas into halves and the kiwi into quarters. You can add canned peaches, pineapples, seasonal berries to the assortment - both fresh and frozen are suitable: for example, pitted cherries, blueberries, raspberries. Only frozen berries should be allowed time to thaw so that the filling does not become watery.

Combine pieces of fruit and berries with half the cream, add powdered sugar to taste and mix. To make the dessert not very high-calorie and fatty, but as useful as possible, we take more fruit, and, on the contrary, less cream.

Как завернуть фруктовый микс в блин, чтобы и красиво получилось, и кушать было удобно? Если сделать обычную трубочку - начинка станет выпадать; если завернуть «конвертиком» - получится не так эффектно. Подумав, сделали из блинчиков рожки - наподобие тех «фунтиков», в каких продают семечки.

Кладём на блинчик 2-3 ст. л. начинки, чуть отступив от края, и начинаем сворачивать конусом - так, чтобы одна сторона была узкой, а вторая - широкой. Теперь «рожок» можно брать и кушать, как мороженое: и кусочки фруктов снизу не выпадают, и вся красота фруктового «коктейля» видна.

Фруктовые рожки выкладываем на тарелку и украшаем ломтиками киви, ягодами.

You can put the other half of the cream in a cornet or food bag, chill in the refrigerator for 5-10 minutes so that the cream stiffens and thickens a little, and then cut off a corner and place a beautiful creamy “cap” in each "horn". Decorate the top with contrasting white patterns.

Alternatively, you can use a can of whipped cream. But I prefer homemade cream, just choose thick enough. Do not beat them for a long time - otherwise they will turn into butter. And it's better to just mix it with powdered sugar: heavy cream itself keeps its shape well.

We serve pancakes with cream and fruit for tea, fermented milk products (kefir, yogurt) or cocoa.

Custard pancakes on kefir with fruit and whipped cream are ready. Bon Appetit!