Milk pancakes with red fish and cheese
Composition / ingredients
4
servings:
Step-by-step cooking
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We start cooking by mixing the components of the dish – milk / kefir, eggs, butter and flour. Knead the dough, avoiding the formation of lumps. Pour boiled water into the prepared dough, and then mix. Ideally, you should have a dough that is not too liquid, but also not too strong in density. When pouring into a frying pan, the dough should spread over its entire surface.
Bake our pancakes from this dough, then proceed to the filling. Cut the salmon and dill, then add to the curd cheese, and mix. Add salt to taste.
The last thing left for us is to fill the pancakes with fresh minced cheese and fish, and wrap the pancakes carefully. Serve to the table is best warmed up.
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
- Dill greens - 38 kcal/100g
- Steamed salmon - 197 kcal/100g
- Boiled salmon - 189 kcal/100g
- Fresh salmon - 140 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
- Vegetable oil - 873 kcal/100g
- Camembert cheese with 50% fat content - 291 kcal/100g
- Moobacher cheese - 350 kcal/100g
- Saint-agur cheese - 369 kcal/100g
- Sirius Camembert cheese - 294 kcal/100g
- Salt - 0 kcal/100g
