Pancakes with persimmon, tangerine and stracciatella

12 servings

45 minutes

The recipe was shared with us by the chef of the Drinks @ Dinners restaurant Evgeny Mikhailov.

Energy value per serving

• Calories: 471.7
• Proteins: 12.9g
• Fats: 27g
• Carbohydrates: 46.5g

Ingredients

• Milk: 900 ml
• Wheat flour: 450 g
• Vegetable oil: 150 ml
• Salt: 10 g
• Sugar: 50 g
• Butter: 10 g
• Chicken egg: 4 pc
• Water: 100 ml
• Persimmon: 480 g
• Tangerines: 480 g
• Stracciatella cheese: 480 g
• Olive oil: to taste
• Balsamic vinegar: to taste
• Ground black pepper: to taste
• Mixed salad leaves: to taste

Cooking steps

1. Prepare the pancake batter. Mix milk, flour, vegetable oil, salt, sugar, butter, and eggs.

   Required ingredients:

   • Milk: 900 ml
   • Wheat flour: 450 g
   • Vegetable oil: 150 ml
   • Salt: 10 g
   • Sugar: 50 g
   • Butter: 10 g
   • Chicken egg: 4 pieces

2. Whisk the dough until smooth.

3. Boil water and pour it into the dough in a thin stream while constantly stirring.

   Required ingredients:

   • Water: 100 ml

4. Strain the dough through a sieve.

5. Heat the pan and fry the pancakes on both sides until golden brown.

6. Grease each pancake with butter.

   Required ingredients:

   • Butter: 10 g

7. Peel the mandarins and separate them into segments.

   Required ingredients:

   • Tangerines: 480 g

8. Cut the persimmon.

   Required ingredients:

   • Persimmon: 480 g

9. Dress the fruits with olive oil, balsamic vinegar, and black pepper. Mix well.

   Required ingredients:

   • Olive oil:  to taste
   • Balsamic vinegar:  to taste
   • Ground black pepper:  to taste

10. Place filling on each pancake and add stracciatella.

    Required ingredients:

    • Stracciatella cheese: 480 g

11. Garnish with a mixed salad.

    Required ingredients:

    • Mixed salad leaves:  to taste

12. To serve.