Pancake roll with nadugi and strawberry tartare
6 servings
180 minutes
Khatuna Kolbaya, owner of Saperavi Café, shared the recipe with us.
1
Prepare the dough. Whisk the eggs with sugar (30 g) and salt until light foam forms.
- Chicken egg: 4 pieces
- Sugar: 280 g
- Salt: 5 g
2
Add milk, water, and sifted flour.
- Whole milk (3.2%): 480 ml
- Water: 100 ml
- Wheat flour: 220 g
3
Mix until smooth. Add butter and mix again. If necessary, you can pass the dough through a sieve to remove lumps.
- Vegetable oil: 100 ml
4
Heat the pan and bake the pancakes until done.
5
Prepare the filling. Whip the cream with sugar until stiff peaks form.
- Cream 30% fat: 250 ml
- Sugar: 280 g
6
Mash the filling and mix it into the cream. The filling is ready.
- Naduri cheese: 250 g
7
Next is strawberry tartare. Wash the berries and remove the stems.
- Strawberry: 110 g
8
Chop the processed strawberries into small cubes, mix with chopped tarragon, and season with powdered sugar.
- Strawberry: 110 g
- Tarragon (estragon): 4 g
- Icing sugar: 10 g
9
Place two pancakes side by side overlapping. Spread 1/3 of the filling evenly over the surface. Roll it up lengthwise.
10
Place the obtained roll in two subsequent pancakes. Roll it up again.
11
Repeat the operation for the third time. Wrap the obtained roll in plastic wrap, slightly compressing it, and then wrap it in foil.
12
Leave in the refrigerator for 2 hours.
13
Cut the finished roll at a right angle. Coat one side with tartar.
- Strawberry: 110 g
14
Place in the center of the plate and sprinkle with the remaining tartar. When serving, dust with powdered sugar.
- Icing sugar: 10 g