Pancakes stuffed with apricots and caramel sauce
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In a bowl, mix the eggs, a pinch of salt and powdered sugar. Add the milk, stirring constantly until it is all incorporated. Add flour and mix until you get a smooth, homogeneous dough. Let's put it aside.
We open the lid of the appliance, and with the help of a polish, we pour discs from the composition, then we close the lid and let it bake for about 15-20 seconds. This time, with a more fluid composition, they will ripen faster. Open the appliance carefully and take out the pancake on a grill, using a spatula. Be careful not to scratch the appliance.
Do the same with the entire composition of the pancakes, then disconnect the appliance from the power supply and wipe it with a damp cloth.
We wash and slice the apricots. In a saucepan, put 2 tablespoons of sugar, butter, then put on the fire to caramelize. Camd starts to sizzle, add the apricots and leave on the fire for a few more minutes. Set aside and let cool.
In another pan, add the caramelized sugar. Stir continuously and let the heat medium to low so that the sugar does not burn. When it has melted, add the cream all at once and mix. Watch out for steam. After the composition is homogenized, add the butter cube. Stir and let it simmer for a few more minutes, then set aside.
We are preparing a large plate. Place a pancake and cut a strip from the edge. He will use us to tie the balls to the pancakes. In the middle of the pancake, place the filling of 2-3 tablespoons of apricots, then 2-3 tablespoons of caramel sauce and squeeze the pancake like a basket, tie it carefully with a "string" and put them aside.
We serve them with a word of cold, creamy yogurt or a cup of rum ice cream.
Apricot tart and almond flakes
Fruit tart recipes are the most common dessert recipes, being easy to prepare and requiring few ingredients, as you will see in the recipe Apricot tart and almond flakes.
And this apricot tart recipe was prepared at Supreme Hot Air Fryer without oil from the ReTaste range, a real wonder in the kitchen.
The digital fryer is multifunctional: fry, bake, fry, stew, dehydrate, au gratin or heat, all without oil. They are combined in a single appliance: fryer, oven, toaster (see details by accessing the link above!).
The tart came out perfect, in a shorter time than in the oven. The crust is crispy, even if it is not browned like in the oven, and the aromatic apricots, slightly sour and beautifully colored gave a special note to this tart.
You can also find more on the blog Tart recipes, delicious.
[ingredients title = & # 8221Recipe Apricot and Almond Flake Tart Recipe & # 8211 Ingredients & # 8221]
- For tart dough:
- 250 gr flour
- 125 g butter
- a pinch of salt
- 1 yolk
- 2 tablespoons cold water
- 1 tablespoon vanilla flavored sugar
- For the filling:
- 500 gr pitted apricots
- 100 gr sugar
- 1 tablespoon food starch
- almond flakes and powdered sugar for decoration
[preparation title = & # 8221Recipe recipe with apricot and almond flakes & # 8211 How to prepare & # 8221]
We prepare the dough for the tart.
In a bowl, sift the flour and sprinkle a pinch of salt and sugar over it. Add the cold butter, diced and the egg yolk. With your fingertips, mix the ingredients, dripping, gradually and water, until you get a slightly crumbly composition. Homogenize the tart dough, wrap it in cling film and refrigerate for an hour.
While the tart dough rests in the fridge, we take care of the apricots. Cut the apricots into smaller pieces and mix them with the sugar. Stir them on the fire for a few minutes, let them penetrate and see how much syrup is formed. Then let them cool and mix them with the starch.
Assemble and bake the delicious apricot tart.
Remove the dough from the fridge and spread it in a thin sheet and place it in the baking tray of the fryer. Grease the pan with a little butter and line it with flour. The dough sheet must be larger than the size of the tray so that we can shape it nicely over the filling. We use a removable ring with a baking form of 20-22 cm and we assemble the tart inside it. Put the apricot composition in the middle of the dough and bring the edges of the dough over it, spending them lightly in places. We insert the tray with the tart in the fryer, on the shelf no. 2. Connect the fryer to the power supply, set the "dough" function for the preset temperature and time (175 degrees / 30 minutes). The time and temperature can change, but being in the test period of the fryer it is good to use the default settings, for starters. In the last 10 minutes, take out the tart, passing the fryer on pause by pressing the STOP / START button and remove the circular ring, to brown it better.
After removing the tart from the fryer, let it cool for 5-6 minutes and decorate it with almond flakes and powdered sugar.
If the dough is not baked after the set time interval, the time can be extended by 5-10 minutes. Also, if we notice that it is cooking in a shorter time than set, we can turn off the fryer earlier by pressing the STOP / START button.
It is very useful in the kitchen such a fryer, compared to the oven bakes faster, does not emit as much heat and power consumption is lower. I recommend it with great confidence!
I don't know why, they seem a bit difficult to prepare, but in fact it's not.
We need to prepare thin pancakes, each according to our own recipe or according to the 2 recipes on this blog:
While baking the pancakes, prepare cow's cheese filling.
At half a kg of cheese we put 2-3 tablespoons of sugar, 2 eggs, a tablespoon of flour. If necessary, we can double the quantities.
The recipe is not strict, everyone puts as much sugar as they want, then they can add vanilla, rum, lemon peel or even raisins to the filling.
I just put vanilla.
Grease the pancakes with cheese, roll them and place them in a bowl of embarrassment. On top put melted butter and a little vanilla sugar, then put them in the oven for a few minutes, until they are hot. If we hold them too long, they become peeled.
It is customary to put cream and then put it in the oven.
We preferred without, this time, because. The smell of butter and vanilla is insane.
Pancakes with Chocolate, Walnut and Caramel Mousse
We like pancakes, those with cheese, jam, vanilla cream and of course those with chocolate. Their preparation does not take long, they are easy to make and delicious. Here is the recipe:
First we make the pancakes: beat the eggs well with sugar and salt, add the oil, milk and mineral water, then slowly mix the flour vigorously with the whisk, so that it does not become lumpy. If the dough seems too thin or too thick, you can add flour or water as appropriate. Let the dough cool for 15 minutes. In a Teflon pan put a drop of oil, maybe without oil, and put a mixing polish. Let them brown on both sides, take about 2-3 minutes in total, then put them on a plate. After I baked them (I had 18 pieces) I let them cool.
Meanwhile, prepare the mousse, beat the whipped cream with a spoonful of sugar, melt the chocolate in a bain marie and then incorporate it into the whipped cream, at the end add the walnuts (keep a few for decoration). Put a tablespoon of mousse on top of the pancake and then roll it. Pour caramel sauce and some nuts on top.
In total, we counted 95 recipes published in 2017, in addition to other articles on how to cook while saving in the kitchen or how to avoid food waste on holidays or various reviews and many other useful articles.
I hope that 2018 will be a better, more beautiful, quieter year and with many satisfactions on all levels. I want this both for me and for you, those who read these lines and watch every day
blog Readings and Flavors.
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(5 points / total votes: 20)
Cori Cj 3 years ago - 6 July 2017 10:58
Re: Apricot jam
And you haven't done the plate test before?
In recent years I have also made peach jam, but this year I was thinking of changing and making apricots ... the recipe fell flat! (I "worked" more on the peaches ... I cleaned them of the skin / peel).
Ioana 3 years ago - July 6, 2017 11:10
Re: Apricot jam
I didn't do the gelling test, I wanted my jam to stay soft. I used the technique I have been using for a few years for blueberry jam. I made sure that the syrup binds well (if you have a thermometer, check that it reaches 103C) and then the cooked fruit until it becomes translucent. boil the syrup separately, the boiling time of the fruit decreases and keeps its shape and taste.
I can't wait for you to try and tell me how you feel.
Cori Cj 3 years ago - 6 July 2017 11:18
Re: Apricot jam
And if the time is shorter .. and the amount is higher (it does not decrease so much) .. that in the first phase I read how many "portions" came out and I was surprised that it is a bit much (I read the amount of fruit once more)
If I don't succeed this weekend ... I'll probably come back with opinions on Tuesday-Wednesday
Ioana 3 years ago - 6 July 2017 12:17
Re: Apricot jam
I will check the big jars at home, to be sure that they are 800. the small ones are definitely 370. I confirm today.
Ioana 3 years ago - 6 July 2017 19:14
Re: Apricot jam
Cori, large jars are only 680 ml. I will also correct in the recipe.
Cori Cj 3 years ago - 7 July 2017 07:46
Re: Apricot jam
Anne 2 years ago - 24 July 2017 10:04
Re: Apricot jam
Apricot jam is my favorite.
I will try your recipe.
I wish you a pleasant holiday!
Mihai a year ago - July 25, 2018 15:00
Re: Apricot jam
The sugar will not melt until we want to make caramel, otherwise it will just dissolve!
Camelia B. a year ago - 8 August 2018 11:30
Re: Apricot jam
The recipe is apricot jam, not jam. Do you really make a difference? For the jam, make a syrup in which the fruit is boiled very little, and for the jam. proceed as in the recipe you gave.
Ioana a year ago - 8 August 2018 11:38
Re: Apricot jam
That's exactly what the recipe says, a syrup is made from the apricot juice in which the apricots are boiled. "6. Put the apricots in the boiled syrup. Leave for another 20 minutes." Blah blah, but it must be read to the end.
Todorov Dan a year ago - 13 June 2019 15:12
Re: Apricot jam
Ioana a year ago - June 14, 2019 10:34
Re: Apricot jam
Todorov Dan a year ago - June 14, 2019 10:39
Re: Apricot jam
Ioana a year ago - June 14, 2019 10:41
Re: Apricot jam
no problem running away.
Ioana 16 hours ago - July 8, 2020 17:19
Re: Apricot jam
Can this recipe also be used for peaches?
Pictures of ihop pancakes
. For the filling, mix the cheese with 2 eggs, 2 tablespoons of sugar, orange or vanilla essence, grated peel of a lemon. At the end, raisins are added. Each pancake will be filled with two tablespoons of the composition and will be folded like a wire sweet pancakes with apples, bananas, chocolate, sweet or salty cheese, with parmesan and basil, or mushroom filling. Preparation. Mix all ingredients. The resulting composition can be kept in the refrigerator for about a month. To make simple pancakes mix a cup and a half of the above composition, a cup of water, an egg and 3 tablespoons of. I had sewn the ready-filled chicken, greased it with the remaining cream, put it on the tray lined with paper. Cover the tray with aluminum foil. Put the chicken in the oven for about an hour, at 180 degrees C. Discover the chicken in 1 hour and leave it for another 10 minutes to brown nicely. The chicken stuffed with pancakes is served hot. Source: Grandma.m Pancakes simple recipe, fluffy, tender. I ate pancakes made by many people, I also tried some recipes, until the cup I reached this recipe. They are neither thin, to give the impression that you eat only the tongue with your own saliva, but not thick, as if you eat bread
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Gratinated pancakes stuffed with chicken and mushrooms
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Pancakes - Home
Miss Kavanagh's insistence wants photos. Public pictures, huh? I can do this. will allow me to spend time with the lovely Miss Steele. What kind of photos does he want? 34 Gray She stared at me for a moment, then shook her head, confused, not knowing what to say. Well, I'm here. Me, maybe I can stay in Portland. To. My Super Sweet Sixteen — See All the Lavish Surprises! Reginae Carter airs her star-studded birthday bash on mTVs beloved series. It's the show you love to hate watch !. From 2005 to 2008, My Super Sweet 16 chronicled several rich, privileged kids as they planned their ultimate birthday or Quinceañera celebration. After more than six years, MTV was finally able to air a brand-new episode of.
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French pancake recipe with orange sauce (crepes suzette)
125 grams of flour
two medium eggs
a teaspoon of melted butter
300 grams of milk
a pinch of salt
grated peel from two oranges
juice from three large oranges (I put four smaller ones)
50 grams of brown sugar
100 grams of orange liqueur
- How to make French pancakes with orange sauce (crepes suzette)
- Sift the flour together with the salt
- Beat eggs well and mix them with milk and melted butter
- Add the orange peel and flour and beat everything well, obtaining a dough the consistency of a sour cream.
- Heat well, over medium heat, a non-stick pan, add a little butter or oil to lightly grease it and pour the desired amount of composition.
- Let it bake for about a minute, a minute and a half and then turn it, carefully, on the other side.
- We do the same with the rest of the dough until we finish making it.
- Let the pancakes warm and start making the sauce
- Prepare the orange juice by keeping half the orange slices.
- Caramelize the sugar in a pan and when it has become liquid, carefully pour the liqueur. Normally it flares but I didn't have the courage to do that :)
- Add the orange juice and let it drop until it becomes a thicker sauce. When it is almost ready, add the preserved orange pieces, let it boil a little more and put out the fire.
- Fold the pancakes in four and add them to the pan, combining them with the sauce so that the flavors blend a little and absorb from the sauce formed.
- Serve hot by placing on a plate a pancake, sauce and a few pieces of orange
With this recipe I participate in the Sweet Romania Challenge, initiated by Mihaela and organized this month by Corina
TASTES.I don't like the taste of cooked bananas in any way, but I still saw some similar recipes for the Cherry on the cake and I decided to give it a try. Especially since bananas are only passed through the sauce.
The combination of flavors - banana, caramel and - my addition - white chocolate - is very successful. I put chocolate so that it is not just burnt sugar.
I also add that it is a quick dessert, which satisfies any craving that arises in some afternoons (as sometimes happens).
In fact, after such a crisis, caused by fatigue, boredom or something else, that I can't remember, I made this dessert. It has immediate effect!
- I cut 2 banana slices / each determines the quantities in the eyes.
- I put a pan with a thick bottom to heat, I put a few tablespoons of sugar and I set the fire to small. It is important that the sugar melts, turns reddish-brown, but does not smoke.
With a wooden spoon, mix where the bulbs are made and wait until it becomes liquid. We put the pan aside and put the white chocolate bars, keeping a few whole, for the end. I had a 100 g Schogetten chocolate. Homogenize quickly. & # 160
In this sauce I put the banana slices and kept them on the fire for a while. I think I should stop cooking them, but just leave them in the sauce, to penetrate. Little by little, they got the taste of fried banana, which I don't really like.
What can we think about? Put the composition in bowls and dip the preserved pieces of chocolate so that they melt in half.
It is eaten without thinking.
No other flavors are required.
Salmon with caramel sauce
M.M.M! It leaves my mouth watering only when I think of this recipe. Probably the most interesting (and tasty) way to cook salmon! Even if Christmas comes and the traditional recipes take precedence, it's good to indulge in something more exotic, and the caramel sauce seems to work great outside.
It is very easy to do, and the result will be to everyone's liking!
- a tablespoon of sunflower oil
- two pieces of salmon fillets with skin
- 4 tablespoons brown sugar
- 4 tablespoons fish sauce
- a tablespoon of lightly fried sesame seeds in an oil-free pan (be careful to brown them only, do not burn them)
- two teaspoons of sesame oil
- two green onions cut into rounds diagonally
- lettuce leaves for serving
- freshly ground black pepper
- mint leaves (optional)
Spoon the oil and heat the salmon fillets with the skin down. When the skin becomes crispy, drain the oil from the pan and if the sauce is not ready in the meantime, remove from the heat. The sauce is made this way, preferably at the same time as the first frying of the fish. Mix the sugar with the fish sauce and simmer, stirring often. Be careful not to boil, and just to heat it well and thicken it slightly, and the sugar to dissolve. If necessary, remove from the heat when it burns too hard.
Put the sauce over the fish, and let it simmer, covered, for about 10 minutes. From time to time, add more caramel sauce to the fish. All this time, the fish stays with the skin down, does not return at all.