Pancake pie in a frying pan
4 servings
60 minutes
Pancake pie in a skillet is an elegant blend of simplicity and sophistication in Russian cuisine. Its roots trace back to the tradition of making pancakes, which have symbolized warmth and hospitality for centuries. This pie consists of thin pancakes soaked in a delicate cottage cheese filling with vanilla notes and the sweetness of dried apricots. A special topping made from sour cream and eggs gives it delightful juiciness. The result is a dessert with an airy texture and a harmonious balance of sweetness, perfect for both cozy family tea times and festive gatherings. The pie slices easily and delights with its tender flavor, evoking warm memories and creating an atmosphere of comfort.
1
Bake thin pancakes using your favorite recipe.
- Thin pancakes: 12 g
2
Prepare the filling. For this, mash the cottage cheese with the egg, sugar, vanilla sugar, add chopped dried apricots and mix.
- Cottage cheese: 500 g
- Chicken egg: 2 pieces
- Sugar: 3 tablespoons
- Vanilla sugar: 30 g
- Dried apricots: to taste
3
Place the filling on the pancake and roll it up.
4
Grease the baking dish with oil. Arrange the stuffed pancakes in a spiral in the dish. Prepare the filling for the pancake pie. For this, lightly beat the eggs with sugar, add sour cream, and mix until smooth.
- Sour cream: 3 tablespoons
- Chicken egg: 2 pieces
- Sugar: 3 tablespoons
5
Evenly cover the entire pancake pie with the filling, place the pie in a preheated oven at 190 degrees for 30-35 minutes.
- Sour cream: 3 tablespoons