Fruit salad with pancakes
6 servings
20 minutes
Fruit salad with pancakes is an exquisite combination of tender pancake rolls and fresh fruits, united in a harmonious composition of Russian cuisine. The airy cottage cheese cream with hints of vanilla adds softness to the dish, while sweet honey and lemon dressing provide a refreshing tang. The origins of this dish trace back to the traditions of home baking and a love for natural ingredients. It is perfect for a morning breakfast, a light dessert, or a treat on the festive table. Bright pieces of kiwi, strawberries, apples, and pears not only please the eye but also enrich the taste, creating a true kaleidoscope of freshness. Garnished with fragrant mint, this gastronomic symphony combines classic motifs and a modern approach to cooking, giving each bite a sense of comfort and enjoyment.
1
Prepare all the ingredients.
2
Mix cream cheese, sour cream, honey, and vanilla paste.
- Cream cheese (curd cheese spread): 150 g
- Sour cream: 70 g
- Honey: 60 g
- Vanilla bean paste: 1 teaspoon
3
Spread the cottage cheese mixture over the pancakes and roll them up. Place the rolls in the fridge for a while to stabilize the cream.
- Thin crepes: 170 g
4
Slice the strawberries.
- Strawberry: 200 g
5
Peel the kiwi and cut it into random pieces.
- Kiwi: 200 g
6
Peel the apples and pears, remove the cores, and cut them into cubes of 1.5–2 cm.
- Apple: 150 g
- Pears: 150 g
7
Finely chop half of the mint leaves.
- Fresh mint: 10 g
8
Mix honey, lemon juice, lemon zest, and chopped mint.
- Honey: 60 g
- Lemon juice: 15 ml
- Lemon zest: 5 g
- Fresh mint: 10 g
9
Cut the pancake rolls into small cylinders.
10
Place the prepared fruits and pieces of rolls on a plate.
11
Serve the salad drizzled with honey dressing and garnished with remaining mint leaves.
- Fresh mint: 10 g
