Composition / ingredients
Cooking method
1. Filling. Wash the carrots, peel and cut into slices. Pour cold water, bring to a boil and cook under a lid for 20 minutes. Flip it into a colander, let the water drain. Wash dried apricots, pour boiling water so that the water slightly covers the fruit, cook on low heat for 10 minutes. Flip it into a colander. Mix the carrots with dried apricots and beat them with a blender into a puree. Add the cinnamon and mix.
2. Dough. Beat the egg with milk. With constant stirring, add flour so that there are no lumps. Mix 1 tablespoon of vegetable oil, add salt.
3. In a frying pan with hot vegetable oil, fry the pancakes until golden brown.
4. Spread the pancakes with carrot puree and roll them into triangles. Before serving, you can sprinkle the pancakes with chopped pistachios and decorate with mint leaves.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Cinnamon - 247 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Dried apricots - 215 kcal/100g
- Uryuk - 290 kcal/100g
- Dried peaches - 254 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
