Pancake Burek

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25/09/2017
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Preparation25 min.
Cooking30 min.
Тotal55 min.
Servings4
"The name hints at how tasty the dish is but you`ll have to try it to see for yourself."

Ingredients

  • butter - 2/5 cup (100 g) + 1 tbsp
  • eggs - 7
  • milk - 2 1/5 cups (550 ml)
  • flour - 1 cup (225 g)
  • cheese - 21 oz (600 g)
  • breadcrumbs - 2/3 cup (150 g)
  • oil - for frying
  • worcestershire sauce - 1 tbsp
  • nutmeg - 1 pinch
  • salt
measures

How to cook

Mix 1 tbsp butter, 4 eggs, 4/5 cup (200 ml) milk and 2/3 cup (150 g) flour in a deep bowl. Add a pinch of salt and stir until you get a homogeneous mixture. Put the mixture in the fridge for about 1-2 hours.

In a deep thick-bottomed pan, melt the 2/5 cup (100 g) butter on low heat. While stirring nonstop, add the remaining flour and heat the mixture for 3-4 min. In a thin trickle, pour in the rest of the milk and stir until you get a homogeneous mixture. Season with the nutmeg, Worcestershire sauce, the salt and black pepper.

Put this mixture for the filling in another container in the fridge to cool for 1 hour.

From the first mixture, fry pancakes - it's enough for about 12-14.

Take the mixture for the filling out of the fridge and add the grated cheese to it. Stir well to distribute the cheese evenly. Put 3 tbsp of the mixture in the middle of each pancake. Roll it up and fold the ends inward. Repeat this process until out of mixtures.

Whip the remaining 3 eggs. Dip the pancakes subsequently in the whipped eggs, then in breadcrumbs and fry in highly heated oil until golden.

Leave the ready pancakes for a few min. on a napkin to drain off the excess oil and serve them warm with a sauce of your choice.

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