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.
Calories471.7kcal
Proteins12.9grams
Fats27grams
Carbohydrates46.5grams
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
Mandarins
480
g
Stracciatella cheese
480
g
Olive oil
to taste
Balsamic vinegar
to taste
Ground black pepper
to taste
Mixed salad leaves
to taste
1
Prepare the pancake batter. Mix milk, flour, vegetable oil, salt, sugar, butter, and eggs.
- 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.
- 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.
- Butter: 10 g
7
Peel the mandarins and separate them into segments.
- Mandarins: 480 g
8
Cut the persimmon.
- Persimmon: 480 g
9
Dress the fruits with olive oil, balsamic vinegar, and black pepper. Mix well.
- Olive oil: to taste
- Balsamic vinegar: to taste
- Ground black pepper: to taste
10
Place filling on each pancake and add stracciatella.
- Stracciatella cheese: 480 g
11
Garnish with a mixed salad.
- Mixed salad leaves: to taste
12
To serve.
