Pancakes with carrots, raisins and dried apricots
4 servings
30 minutes
Pancakes with carrots, raisins, and dried apricots are a refined treat of Russian cuisine filled with the gentle sweetness of fruits and caramelized carrots. Their history roots back to the traditions of Russian villages where simple ingredients transformed into true culinary masterpieces. Thin, airy pancakes wrap a filling of stewed carrots infused with the aroma of butter combined with juicy dried apricots and sweet raisins. Wrapped and fried to a golden crust, they acquire a crispy texture outside and softness inside. Served with sour cream that highlights their rich, slightly spicy flavor, these pancakes are perfect as a sweet breakfast or an elegant dessert evoking memories of home warmth and coziness.
1
Mix flour, milk, and 5 g of sugar, strain, and bake 2 pancakes.
- Wheat flour: 50 g
- Milk: 100 ml
- Sugar: 10 g
- Chicken egg: 0.5 piece
2
Simultaneously chop the carrots and sauté them with a little oil until cooked, then add raisins, chopped apricots, and part of the oil, place the filling on the pancakes, wrap them, and fry on both sides in oil; serve with sour cream.
- Carrot: 50 g
- Butter: 20 g
- Raisins: 30 g
- Dried whole apricots (uryuk): 30 g
- Sour cream: 30 g
