Pancakes with custard
4 servings
50 minutes
Pancakes with custard are a refined delicacy of Russian cuisine, where delicate golden pancakes combine with velvety cream. The dish's history traces back to Russian tea traditions, where pancakes symbolized hospitality. Their light texture soaked in sweet vanilla cream creates a harmony of flavors – delicate, creamy, and slightly caramelized. These pancakes are perfect for a cozy family breakfast or festive dessert, and the dusting of powdered sugar adds airiness. They can be served with berries or fruits to highlight the freshness and lightness of the dish. It's a true delight for gourmets who appreciate simple yet sophisticated flavors.
1
In a bowl, combine half a liter of milk (0.5 L) and 3 eggs. Whisk thoroughly.
- Milk: 1 l
- Chicken egg: 5 piece
2
Add 2 tablespoons of sugar, salt, and a pinch of vanillin.
- Sugar: 200 g
- Salt: 0.5 teaspoon
- Vanillin: to taste
3
Add 200 grams of sifted flour.
- Wheat flour: 250 g
4
Mix the pancake batter until smooth and add 2 tablespoons of vegetable oil.
- Vegetable oil: 20 ml
5
Bake thin pancakes on a hot skillet greased with vegetable oil.
6
Prepare the cream. In a saucepan, combine 3 tablespoons of flour, 150 grams of sugar, 2 eggs, and a pinch of vanillin. Whisk thoroughly to avoid lumps.
- Wheat flour: 250 g
- Sugar: 200 g
- Chicken egg: 5 piece
- Vanillin: to taste
7
Pour 0.5 liters of milk into the egg mixture. Stir.
- Milk: 1 l
8
Put on low heat and cook the cream until thickened. As soon as it starts to boil, remove from heat immediately.
9
Add butter to the hot cream and stir until fully dissolved.
- Butter: 100 g
10
Cover the cream with food wrap in such a way that the wrap touches the surface of the cream. Let it cool.
11
Spread custard on half of the pancake, cover with the other half, fold in half as shown in the photo. Dust with powdered sugar.