Pancakes with caviar and cream sauce
6 servings
45 minutes
Brand chef Alexey Podlesnykh shared the recipe from the Uryuk chain with us.
1
Break 6 eggs into a deep bowl, add salt, sugar, and milk. Mix until smooth.
- Chicken egg: 6 pieces
- Salt: 8 g
- Sugar: 60 g
- Whole milk (3.2%): 1 l
2
Then add flour, mix again and pour in 140 milliliters of vegetable oil. Mix until a homogeneous consistency is achieved.
- Wheat flour: 350 g
- Vegetable oil: 140 ml
3
Let the prepared dough rest in the refrigerator for 30 minutes.
4
Heat the pan and fry the pancakes until golden brown on both sides. Brush the finished pancakes with melted butter.
- Clarified butter (ghee): 150 g
5
Prepare the cream sauce. Mix mascarpone, cream cheese, sour cream, and cream in a blender bowl. Whip until a smooth, fluffy consistency.
- Mascarpone cheese: 50 g
- Cremette (cream cheese): 100 g
- Sour cream 25% fat: 30 g
- Cream (22%): 45 ml
6
Finely chop the onion and add it to the sauce.
- Spring onion: 20 g
7
Spread creamy sauce on a quarter of the pancake, fold it into a triangle shape.
8
Place the pancakes on a plate, then spread red caviar around the edge of each.
- Red caviar (salmon roe): 50 g
9
Garnish with green onions.
- Spring onion: 20 g
