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Cannelloni pancakes
Ingredients:
pancakes:
- 3 eggs;
- 500 g of milk;
- 250 g of flour.
to fill:
- 400 g of ground beef;
- 300 g of minced pork;
- 1 stalk of celery;
- 1 onion
- 300 g of natural tomato sauce;
- especially virgin olive oil;
- šlakelis balzaminio act;
- you go out;
- Pepper.
for bechamel sauce:
- 100 g of butter;
- 100 g of flour
- 1 full l;
- a pinch of ground nutmeg;
- you go out.
sprinkle:
- 100 g of grated Parmesan.
Doing:
1. In a bowl beat the eggs, pour the milk, mix and add the flour. Beat everything well until smooth.
2. Bake the pancakes in a hot, buttered and oiled skillet (or one of them) over medium heat.
3. Peel and chop the onion and the celery stalk. Put fried in a pan preheated with olive oil. When they have softened add all the minced meat and fry while stirring so that the meat does not jump into large tubers. Sprinkle with balsamic vinegar.
4. Once the meat is well fried, pour in the natural tomato sauce and cool over low heat. The resulting sauce is richly filled with pancakes. In addition to the meat sauce, also add a few tablespoons of the bechamel sauce. Wrap the pancakes in rolls reminiscent of cannelloni pasta. Trim the edges to form an even shape.
5. Melt the butter in a saucepan and add the flour. Stir constantly with a whisk until coarse crumbs are obtained. Pour in the milk and mix well with a whisk and heat until smooth, until the consistency of a shiny béchamel sauce. Add a pinch of salt, nutmeg, and stir.
6. Spread the bottom of the baking dish with a few tablespoons of béchamel sauce. Arrange the filled pancakes and pour the rest of the béchamel sauce and distribute evenly over the surface. Sprinkle with Parmesan cheese.
7. Bake in a preheated 190 ° C oven for 10-15 minutes (use convection mode).
Photo of TV3 Baking pancakes
French cakes “madlenos”
Ingredients:
- 3 eggs;
- 80 g of honey;
- 30 g of milk;
- 120 g of butter;
- 140 g of wheat flour;
- 70 g of powdered sugar;
- 1 tablespoon. spoon baking powder;
- slag of vanilla extract.
glajui:
- 120 g of dark chocolate;
- 120 g of milk chocolate;
- 120 g of white chocolate.
Doing:
1. In a bowl, mix all ingredients in bulk.
2. In another bowl, beat the eggs with the honey until smooth. Add the loose ingredients to the resulting batter and mix gently. Then pour in the milk and, stirring a little, pour in the melted butter and a slice of vanilla extract.
3. Pour the batter into the holes of a special “madlene” baking form.
4. Bake in a preheated 175 ° C oven for approximately 12-14 minutes (use convection mode).
5. Melt each type of chocolate separately in a steam bath. It is only necessary to control the temperature so that it does not exceed 45 ° C. An easier and safer way is to put them on separate plates and put them in the oven heated to 45 ° C. Stir until the chocolate melts. In order for the glaze to remain shiny when placed in the mold, it must be cooled before use. This is done by adding an additional 20 percent to the melted chocolate. unmelted chocolate (for example, add 20 g of unmelted chocolate to 100 g of melted chocolate). Let it stir until completely melted.
6. Spread the same clean molds with chocolate, return the cakes to them and leave them in the refrigerator for a while until the chocolate hardens.
Photo by TV3 / Tartas Madlene
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