Pancakes with Mascarpone and Cherry

Step-by-step recipe for mascarpone and spring rolls вишней.Поделитьwith я с друзьями: AT ремя: 1 час. 25 minutes Difficulty: medium Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Pancakes

• 1 tbsp. flour
• A pinch of salt
• 2 eggs
• 0.5 tbsp. milk
• 0.5 tbsp. sparkling water
• 3 tbsp. l ghee, plus 3 tbsp. l for cooking pancakes

Filling

• 0.5 l mascarpone, room temperature
• 3/4 Art. finely chopped chocolate
• 1.25 Art. Sahara
• A pinch of ground cinnamon
• 0.5 kg pitted cherries cut in half
• Zest and juice of one lemon
• Water
• Half the pancakes from the recipe above

Recipes with similar ingredients: flour, eggs, milk, carbonated water, butter, mascarpone cheese, chocolate, sugar, cinnamon, cherry lemon

Recipe preparation:

1. Dough for pancakes:

   Combine the flour and salt in a deep bowl and deepen in center. Add eggs, milk, sparkling water and 3 tbsp. l ghee into the recess and mix. Consistency should look like a very thin pancake batter. If you get a little thicker, add milk and whisk. Let the batter stand, by at least 30 minutes before cooking.

2. Pancakes:

   Melt 0.5 tsp. butter in a small skillet with non-stick coated. Oil should cover the bottom of the pan; excess should be wipe with a paper towel. Do not throw it away in case it will be needed again.

3. Place the pan over medium heat. Pour some dough into preheated pan, evenly distribute it over bottom. This will require a little practice, because the first pancake always comes out lumpy. Take it and keep frying rest.
4. When the edges of the pancake begin to separate from the edges of the pan, and the bottom toast a little, turn it over and fry for about 1 minute. сthe other side. Remove the pancake on a dish and let cool. After Fold the pancakes between the squares of parchment paper. Repeat this process until all the dough has been used, wiping the pan with a paper towel or melting there oils as needed. Tip: you can make batter in advance, but not more than 2 days. Before cooking, you need to cover it and cool.

5. Filling:

   In a small bowl, mix mascarpone cheese, chocolate, 0.5 tbsp. Sahara and a pinch of cinnamon. If you prepare the filling in advance, store it in refrigerator, but warm to room temperature before serving. Вin a small saucepan over medium heat mix the remaining cherry sugar, lemon zest, juice and some water. Cook until the cherry will let the juice and the aroma will become more saturated, about 10 – 12 minutes After that, the cherry should be very sweet, and the juice should look like on syrup.

6. Start the pancakes:

   Spread a mixture of mascarpone and chocolate about 1 cm thick. on the lower half of the pancake. Fold the pancake in a semicircle filling inward and press to fasten the filling. Fold in half again in the shape of a triangle. Repeat with the remaining pancakes. Before serve 2 triangles on each dish and decorate cherry on top.