Pancake Recipes for Every Taste

PHOTO by Sergey Leontyev / Eda.ru
Palestinian, Monegasque, Corsican, Asian and Russian pancake pudding

Educated in Engineering, Vlad Piskunov once started a culinary blog and soon found himself as one of the leading bloggers in the country. Since then, he has published three books, tried hosting the “Men’s food” programme and launched a site called Zhelezo i Ogon (Eng. Iron and Fire), which offers recipes, kitchen accessories and his own spices.

We invited Vlad to our studio to cook pancakes, because one of his books, “Vot Blin!,” shares insights about the dish and its interpretations around the globe.

The gig transformed into an international pancake fiesta, as he prepared everything from Palestinian pancakes and Corsican cake to Monegasque Crepe Suzette.

Vlad was the first person to cook at the Eda studio-kitchen at Danilovskaya Manufacture. And we’re planning to extend this invitation to our location on Kuznetsky Most.

Atajef

Traditional Arab pancakes, also called katajef, are filled with custard, but Vlad decided to give them a twist and prepared them with cottage cheese. You can top your creation with orange syrup or something similar.

Atajef
Atajef

Traditional Arab pancakes, also called katajef, are usually filled with custard, but Vlad decided to give them a twist and prepared them with cottage cheese.

Ingredients
6 servings
wheat flour130 g
milk200 ml
raisins2 tbsp
cashews2 tbsp
pistachios 2 tbsp
butter, melted50 g
sugar3 tbsp
dry yeast powder1 tsp
baking powder½ tsp
salta pinch
cottage cheese400 g
Preparation35 minutes
1

Dissolve yeast and sugar in a glass of warm water, stir well. Add warm milk. Gradually add flour, salt and baking powder. Mix well. Set aside for several minutes.

2

At medium heat, warm a dry non-stick frying pan – do not add butter! Carefully pour half a ladle of pancake mixture in the middle, so that the diameter of the pancake is around 10-12 cm. Fry the pancake on one side only until the top turns dry and matte.

3

Place the pancakes on a flat surface. Fold each pancake in half and pinch the sides together to make pancake cones.

4

Mix cottage cheese, raisins and chopped cashews. Fill the pancake cones.

5

Place the pancakes in a baking dish. Sprinkle with chopped pistachios and melted butter. Place in a pre-heated oven at 200°C (392°F) for several minutes or until golden. Serve with mint- or thyme-flavored tea.

Cheese Pudding With Pancakes

Vlad inherited the recipe from his babysitter, Thecla. It is reminiscent of Bulgarian and Transylvanian pancake pudding. The pancake rolls should be tightly pressed against each other. It’s one of those cases when you don’t complain about the lack of elbow room.

Pancake 1
Cheese Pudding With Pancakes

This recipe is reminiscent of Bulgarian and Transylvanian pancake pudding.

Ingredients
4 servings
wheat flour200 g
eggs2
milk400 ml
sugar2½ tbsp
cottage cheese300 g
thick cream125 g
egg yolks2
sparkling water70 ml
butter10 g
olive oil1 tbsp
salta pinch
vanilla stick¼
Preparation40 minutes
1

Sift the flour.

2

Whisk the eggs. Add ½ tbsp sugar, salt and room-temperature milk. For lighter pancakes, substitute half of the milk with water, preferably sparkling.

3

Add the mixture to the flour, mix well and gradually add ½ tbsp melted butter. Set aside for a couple of hours at room temperature. Right before cooking, add 50-70 ml sparkling water until the mixture is runny enough.

4

Mix the cottage cheese with 2 tbsp sugar. If the cottage cheese is too dry, add some cream.

5

Using refined olive oil, fry six pancakes. Spread the cottage cheese on top of each pancake and make pancake rolls. Cut the edges to make them even and use the cutoff parts to lay the bottom of the baking dish. Cut each pancake roll into three parts and place them in the baking dish.

6

Mix egg yolks and cream, then add 1 tbsp sugar. Cut the vanilla stick in half, scrape out the insides and add them to the cream. Mix well.

7

Pour the mixture over the pancake rolls. Bake in a pre-heated oven at 180°C (356°F) for approximately 20 minutes. When the pudding rises and the top is golden, take it out of the oven. It is best served with wild berry jelly.

Crepe Cake

The recipe was inspired by Corsican chestnut pancakes. But in our country, wheat flour better serves the purpose, as chestnut flour is hard to come by.

The number of pancakes, as well as their size, can vary depending on the serving.

Crepe cake
Crepe Cake

The recipe was inspired by Corsican chestnut pancakes. But in Russia, wheat flour better serves the purpose, as chestnut flour is hard to come by.

Ingredients
4 servings
wheat flour200 g
eggs2
red apples12
brandy100 ml
milk400 ml
sugar10½ tbsp
butter260 g
sparkling water70 ml
olive oil1 tbsp
salta pinch
Preparation40 minutes + 40 minutes
1

Sift the flour.

2

Whisk the eggs. Add ½ tbsp sugar, salt and room-temperature milk. For lighter crepes, substitute half of the milk with water, preferably sparkling.

3

Add the mixture to the flour, mix well and gradually add ½ tbsp melted butter. Set aside for a couple hours at room temperature. Right before cooking, add 50-70 ml sparkling water until the mixture is runny enough.

4

Using refined olive oil, fry 12 small and thin crepes, stack them on a plate and cover with a cloth to keep warm.

5

Cut off the bottoms of the apples and set them aside. Cut side down, place the apples on a cutting board and remove the cores – use a special apple corer.

6

Slice the apple into thin rings. Brush both sides of each slice with brandy and set aside to let the fruit absorb the alcohol. If the apples are too sweet, sprinkle with lemon juice.

7

On a large flat frying pan, melt 25 mg butter at medium heat. Add 1 tbsp sugar and stir quickly with a wooden or silicone spatula until caramelized.

8

Add the apple rings and cook for 1 minute on each side until the apples are soft but still intact. For each load of apples, melt 25 mg butter and caramelize 1 tbsp sugar.

9

Place a layer of caramelized apples on a crepe, cover with another crepe. Repeat until you run out of crepes. Caramelize the apple bottoms and lay them out on top of the cake.

10

Set the cake aside and let cool, then refrigerate for 24 hours. Remove from the fridge a couple hours before serving. Serve at room temperature.

Crepe Suzette

In theory, Crepe Suzette needs to be flambéed but, even if it isn’t, the taste of the pancakes will not be compromised.

A cast-iron pan is ideal for cooking: warmed slowly, it retains and evenly distributes the heat. But modern pans, with a flat bottom and low sides, are more convenient and allow pancakes to slide more effortlessly.

Crepe suzette
Crepe Suzette

Scalded with hot liqueur, the mandarin wedges will acquire intense aroma and taste. Moroccan or Spanish mandarins are the best: they are very sweet and easy to peel.

Ingredients
4 servings
wheat flour200 g
eggs2
milk 400 ml
sugar1½ tbsp
oranges3
mandarins4
Cointreau 4 tbsp
butter60 g
sparkling water70 ml
olive oil1 tbsp
salta pinch
Preparation30 minutes + 2 hours
1

Sift the flour.

2

Whisk the eggs. Add ½ tbsp sugar, salt and room-temperature milk. For lighter crepes, substitute half of the milk with water, preferably sparkling.

3

Add the mixture to the flour, mix well and gradually add ½ tbsp melted butter. Set aside for a couple hours at room temperature. Right before cooking, add 50-70 ml sparkling water until the mixture is runny enough.

4

Peel 1 orange. Squeeze the juice out of all oranges. Cut the zest into thin strips.

5

Add 1½ tbsp Cointreau and 3 tbsp orange juice. Mix well. Cointreau can be substituted with Curaçao or Grand Marnier.

6

Fry the crepes in refined olive oil, making them as thin as possible.

7

Pour the rest of the orange juice into a deep frying pan. Add the rest of the butter and sugar as well as 1 tbsp of liqueur and orange zest. Cook at a very low heat for 15 minutes while stirring. Add mandarin wedges. Heat the mandarin wedges while tilting the frying pan from side to side. Place the wedges on a separate plate.

8

Dip each crepe in the pan with the sauce, fold in fourths and heat in the frying pan.

9

Serve the crepes on warm plates. Decorate with mandarin wedges. Add the rest of the liqueur to the frying pan, mix well and pour the sauce over the crepes and mandarin wedges.

Rice Crepes With Coco Filling

The filling requires fine coconut flakes, whereas thicker flakes can be used to sprinkle on the pancakes.

Crepe coconut
Rice Crepes With Coco Filling

Ingredients
4 servings
Basmati rice350 g
coconut1
organic yoghurt250 ml
seedless raisins 1 tbsp
cashews1 tbsp
lime1
wheat flour100 g
egg1
sugar6 tbsp
butter50 g
butter, melted50 g
cardamom seeds3
ginger, ground1 tsp
salta pinch
Preparation1 hour 20 minutes
1

Rinse the rice and soak it in warm water for two hours. Soak the raisins.

2

Make a hole in the coconut and pour out the water. Sieve the coconut water into a saucepan. Add 2 tbsp sugar and stir until fully dissolve. Break the coconut in half. Finely grate half of the flesh.

3

Add ginger, cardamom seeds, butter and grated coconut. Cook for 1 hour at low heat, adding water as needed. Five minutes before the mixture is ready, add finely grated lime zest. Turn off the heat. Remove cardamom seeds.

4

Drain the rice and place it in a blender. Add the egg and yoghurt. Blend, gradually increasing the speed until smooth and liquid. Add 2 tbsp sugar and salt. Blend again, gradually adding flour, until the mixture is thick enough to make pancakes.

5

In melted butter, fry thin crepes. Brush each crepe with melted butter and stack them.

6

Add the soaked raisins and finely chopped cashews to the filling mixture. Mix well.

7

Place the filling on each crepe and make crepe rolls.

8

Squeeze the juice from the lime into a saucepan, add the remaining 2 tbsp of sugar and make syrup. Use a vegetable peeler to shred the remaining coconut flesh.

9

Pour the lime syrup over the crepes and sprinkle them with coconut shreds.

Author: Ksenia Shustova