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Pancakes filled with urda cream and strawberries

Pancakes filled with urda cream and strawberries

Beat eggs well, add salt, sugar, orange peel and mix a little more then add mineral water and flour alternately obtaining a dough thinner than sour cream. Bake the pancakes.

We break the pieces into pieces, put the powdered sugar, the strawberries cleaned, washed and cut and mix well. Add the whipped cream and mix again until smooth.

Put the chocolate and whipped cream on the fire until it melts and the chocolate is homogenized.

Fill the pancakes with cream, fold into a triangle, spread on top with melted chocolate and serve a second until done.

Have fun !!!

What else am I cooking?

I don't know how and when my tastes changed, but so, all of a sudden, I woke up eating pancakes with urda and dill. In my youth, only when I heard about such a thing did it seem to me that it must be very unpleasant to taste - although I liked urda - so I didn't even taste it. Not that I had too much urda to taste, but, as if in my childhood, it was still there. Recently I found out why there is not much urda and why the peasants do not pile up to do it: because there is some work to be done, it is necessary to boil the whey left over from the cheese, until it binds and becomes urda. , this requiring the presence of someone next to the pot. My luck is that we have a friend in Fierbinti who has some sheep and makes cheese, but also urda - because his father likes urda and wants to give him alms. Look, I also tasted urda, which I always liked, but I also made pancakes with urda and dill, to satisfy this craving. What's nice is that my husband liked it too, especially with a spoonful of sour cream thrown on top.

Ingredients for about 10 pancakes

- 1 cane of flour
- 1 cup of milk (mineral water or even plain water)
- 2 eggs
- 1 tablespoon sugar (who wants)
- 1 teaspoon of vanilla sugar
- 1 teaspoon of rum essence
- 1 tablespoon of oil
- 1 cup of oil or melted butter for the pan

- a piece of about 1/2 kg of urda
- 2-3 tablespoons of sugar, to taste
- a tablespoon of butter, soaked at room temperature
- 2 teaspoons chopped dill

I made the dough like any pancake. While he was resting a little, so that the flour would swell well in it, I made the urda filling. I put the piece of urda in a small bowl and passed it with a fork. I added soaked butter (which I took out 10 minutes before making the pancakes), sugar and dill and mixed them all.

The urda is quite greasy and there would be no need for butter, only the butter binds the urda, which is crumbly and does not look good when I put it on the pancakes.
To fry the pancakes, I used a pan that I only use for pancakes, one covered with ceramic, which I chose to use for pancakes because it is smaller and not as non-stick, as they say. When I took it, I fried some fish fillets in it, which stuck a bit. Therefore, I preferred to wash it well and keep it for pancakes, which do not stick at all, even if I do not put oil in it. But I find pancakes made with a little oil or butter tastier than those made in a dry pan.
I put the dough in the pan, like any pancakes.

I turned the pancake on the other side and started the fire.

I put the filling on half of the pancake and covered it with the other half, using the wooden spatula. I pressed lightly on the surface of the pancake, so that the melted urda spreads well on the whole surface.

I let it sit for 10-15 seconds to brown on one side, then I turned the pancake with the wooden spatula and left it for another 10 seconds.

I took out the stuffed pancake on a plate and continued with the others, until I finished the filling.

I covered them with a plate until they were all ready, so they wouldn't get cold.
I served the pancakes warm, with sour cream on top. They were so good!


Pancakes with urda and dill are a specialty of grandma. In fact, in the order of things, the grandmother prepares the dough so that the fluffy, soft and ideally thick pies come out, and the grandfather takes care of the frying, twisting and twisting. It's a real ritual and I don't know how to do it, but every time it works out perfectly. In almost every Sunday the story is repeated and fixed during this period, the favorite filling is urda mixed with sugar and dill.
I will not tell you now about how to make the perfect pancake, because surely, surely everyone has their own tried and tested version.
So I'm going to tell you about the filling. Mix some cheese fresh, preferably the creamier, butterier version dill freshly chopped finely, finely and with sugar to taste.

Then we fill pancakes, also to taste and that's about it.

A comment:

and who actually recipes them. to mix urda with dill should not be cut.

Sweet urda cake and raisins like my mother

My mother is convinced that she can't go a week without "crafting" some sweets, besides what I "combine". She doesn't make cream cakes, or too complicated ones (she says), but she makes those traditional Transylvanian cakes that bind me to my childhood. And from reading it, here is a Transylvanian cake recipe with urda, because it's still time to milk the sheep and so it's time for fresh sheep products.

500 gr. flour 000 or 650
2 yolks
5 tablespoons sugar
1 cube of yeast
300 gr butter or margarine
warm milk as it contains to get a suitable soft crust

Mix the yeast with 2 tablespoons of sugar and a little warm milk and add it to the flour. Add the yolks and melted and cooled margarine and mix, adding warm milk until you get a suitable soft crust. Knead until the crust comes off the hand and the bowl.

1 kg sweet urda (ricotta)
2 egg whites
5 tablespoons sugar
300 gr raisins
a teaspoon of lemon peel
2 tablespoons sweet cream

Beat the egg whites with the sugar, add at the end the lemon peel and the raisins and the unsweetened whipped cream.

Divide the dough in half and spread a sheet of dough in the tray lined with baking paper. Place the urda filling over the sheet and at the end the other sheet of dough that you prick from place to place with a fork. Put in the preheated oven and leave for 20-30 minutes, depending on the oven. When you take out the cake, dust it abundantly with vanilla powdered sugar, as you can find in Dr. Oetker.

Pancakes filled with urda cream and strawberries - Recipes

I made them especially for St. Valentine!

Pancake ingredients:

-500 ml of mineral water
-30 g melted butter
-2 eggs
-2 tablespoons sugar
-3 tablespoons sour cream
-a pinch of salt
-a tablespoon of red dye (I used beetroot juice)
-350 g flour (more or less)

-A box of finesse
-berry (I used raspberries and blueberries)

Make the pancake dough in a bowl, lightly beat the eggs with the sugar, then add the sour cream, mix and then add the melted butter. Then add the dye and vanilla essence. Mix well and add the mineral water.
In another bowl we put the flour mixed with the salt powder. Now we will pour the liquid mixture, a little at a time, stirring lightly, over the flour, until we finish it (if it seems too thin, add a little more flour, or if it is more thick, add more mineral water)
Let the dough rest for about 15 minutes. then bake the pancakes.

After I finished baking them, we fill them with what we want (I assure you that the beet juice with which I colored the dough did not influence the taste at all!) I filled them, as I said, with finesse and fruit. forest. According to me, a perfect combination!

For the decoration I used what I had at hand: a domed glass, some petris, pink and a flower.

What else am I cooking?

Who doesn't know how to make pancakes? I think it was the first cake I learned to make, wanting to imitate my breast, the one that made my pancakes very often, when she was with me. I was fascinated when I saw him throw the pancake up and catch it again, on the other side. My mother also made pancakes for me, but she didn't know how to throw them away - or maybe she didn't want to get involved. It is certain that until I grew up, so that I could walk to the stove, I kept somewhere in my mind how I had to make the pancakes, namely, throwing them up. Mamare had left in the meantime, to raise other grandchildren, because only I was already 10 years old and I was old, only good to be with the key. so she had no one to show me but my mother, that she only knew how to make pancakes, like any mother. At first she made my dough, but then I learned, too, after practicing countless times, taking into account the main advice: do not put sugar in the dough, so that the pancakes do not stick! My mother told me about the famous special pancake pan, which "is never washed, it is only wiped with a paper, otherwise the pancakes stick". that was the scare of those years, not to stick your pancakes, besides "not to grow your cozonacs".
The pancake pan was a black tin pan. was it black with smoke or was it. I do not know anymore! Before making pancakes, I put the pan on high heat to heat, and it emitted a smoke. No less than when I made the pancakes, but at least then they smelled of vanilla and rum. My mother showed me how to heat the oil in the pan at first, until I make the pancakes. Pour the hot oil back into a cup of coffee, then put a teaspoon of this oil in the pan, on each pancake, before pouring the dough. It took me a while to figure out how the dough should be - how thick it should be, meaning neither too thick nor too thin. Pancakes had become my favorite dessert! Even if, invariably, the first pancake always stuck, often the second and third, until we thickened the dough with a little flour, added oil or wiped the pan once more. I didn't even dream at that time how good it would be with Teflon or ceramic pans! I kept that pan for years, until my children grew up. I made them pancakes in the same pan and I remember how I made pancakes, and they sat at the table and ate them, so that nothing could be seen - as if I hadn't made any pancakes, they disappeared so quickly. When they were full, there were about 3-4 left for me and my husband, out of lust.
Many years after they appeared, I also took a Teflon pan. I didn't like it too much, because the pancakes weren't as tasty, they seemed too crunchy. I couldn't even make very thin pancakes, like I did with the tin pan - much easier when I threw them away and turned them over. But I adapted, because it was much better that they didn't stick at all anyway, so I didn't sigh for the tin pan, which did its job for 3 generations, and maybe for even more, because I don't know since my mother had that pan.
What I really wanted to say is that there is nothing easier than making pancakes. Anyone can make, if they have 1 egg, a little flour and a little water, not necessarily milk.
The original dough really has all the basic ingredients.

Ingredients for about 10 pancakes

- 1 can of flour
- 2 eggs
- 1 cup milk (water, mineral water or soda)
- 1 pinch of salt
- 1 tablespoon sugar, who wants
- 1 tablespoon dough oil
- 1 tablespoon melted butter or frying oil

I put flour in a bowl, make a place in the middle where I put eggs, salt, oil and milk, then mix with a whisk, so as not to become lumpy. I put all the ingredients and mix them in the small bowl of the food processor. If the dough is too thick, add a little more milk. The dough should flow, but be as thick as whipped milk. I leave the dough in the fridge for a while, so that the flour swells well. If it has thickened too much, I add a little more milk. Many times I did it with plain water and the pancakes came out very well. It just dries the edges, if they stay overnight. which does not usually happen! I make more dough, at least from 1/2 kg of flour, that is from 2 cups.

After mixing it in the bowl of the robot, I pour the dough into the bowl for the mixer, which is only good for the pancake dough, being narrower and taller so, in the end, I can take the remaining dough much easier than from -an ordinary bowl, with a wider base.

The pancakes are made over high heat, but not at most. And I have a pan that I use only for pancakes so that the pancakes don't taste or smell like food (onion). I also used a Teflon pan, but now I have a smaller ceramic one, which is very good. Ideal for these pans would be not to put fat at all, but the pancakes are not as tasty. I put the pan on the highest heat and let it heat for a few minutes on the right heat to the sea, having already made the dough. I put a teaspoon of melted butter or oil (often I put oil even with the bottle) and I turn the pan so that the fat is spread everywhere, keeping it above the fire. The oil does not spread like a tin pan, but it is enough to be there.

Then I pour the dough into the pan with a polish, about halfway through the pan, then quickly turn the pan so that the dough spreads everywhere. My method is to put the dough on the left side, keeping the pan bent slightly down, also to the left, then I straighten it and bend it again quickly to the right, so that the dough flows from left to right and back, first covering the bottom of the pan, then the top, until all the dough is combined.

If the whole bottom of the pan is not covered, add a little more dough to join the dough to form the whole pancake.

I put the pancake on the fire and keep it on one side for about a minute and the same, even less on the other side. I don't really throw the pancake anymore, because the pan is heavier, but not sticking and being a bit hard on the surface, I go to turn the pancake with a wooden palette.

When ready, turn the pancake on a flat plate and move on to the next pancake.

When they are all ready, I fill them with jam, urda, cheese, cheese or whatever I want, even with simple sugar. By the way, this is my greatest pleasure: the first pancake is mine, sprinkled with sugar! Fold the pancakes into 4 if I fill them with cheese, urda or chocolate. Here I have my portion of 2 pancakes filled with urda and dill, over which I put sour cream - and a pancake with jam.

I roll them like cabbage rolls - so that the juice from the cherry jam doesn't flow!

Potato pancakes with fresh strawberry compote

Heat the oil in a pan, take the grated potato dough with a spoon and fry it, giving it the shape of a pancake. Prepare 8 such pancakes from the mashed potato dough, browning them on both sides. At the end, powder it with vanilla sugar and leave it to caramelize a little.

Meanwhile, the strawberries are washed. 150 g are crushed, the rest is cut into small pieces. Season the strawberry puree with sugar, juice and grated lemon peel and add the chopped strawberries.

Potato pancakes are served with compote and yogurt. Good appetite!

Potato pancakes with fresh strawberry compote

Pancakes filled with urda cream and strawberries - Recipes

Mix the urda with a little milk until it has the consistency of cream (this is because ricotta is softer than the traditional urda) with the sugar and the yolks. Then add the orange peel mixed with flour.

Whisk the egg whites until they become consistent and maintain their shape.

The egg whites are then incorporated into the urda carefully, in order to maintain as much volume as possible.

Heat (over medium heat) in a Teflon pan a little butter and add a tablespoon of composition that spreads in the pan in a circle.

Three have entered our pan, but leave room for it to grow. After one or two minutes on one side they turn and bake on the other side.

Serve hot with powdered sugar or jam.

The secret taste: for a stronger taste of oranges, add a tablespoon of liqueur (eg Cointreau or Grand Marnier)

Flavor in dishes

For the dough, I had as a source of inspiration a recipe from Merișor, which I also thank for a kiss.

Ingredients (12 pancakes):
200 g fresh spinach leaves
500 ml of water
1/4 teaspoon salt
1 teaspoon baking soda
3 eggs
1/4 teaspoon salt
300 ml milk
220 g flour
2 tablespoons olive oil

For cream cheese:
250 g fresh cottage cheese

Method of preparation:
Bring 500 ml of water to a boil, and when it reaches boiling point, add 1/4 teaspoon of salt and 1 teaspoon of baking soda. Stir a little in water and add the washed and drained spinach leaves. Let them simmer for 2-3 minutes, then drain the spinach leaves in a sieve.
Baking soda plays an important role in maintaining the green color of spinach leaves.
When the spinach leaves are tempered, turn them into puree with a blender, adding the milk.
In the bowl of the mixer mix the three eggs with the salt, then add the spinach puree and oil and mix the composition.

Gradually incorporate the flour and mix the composition well. You will get a pancake dough a little thicker than the classic one.

Let it rest for 10 minutes, then bake the pancakes in the pan lightly greased with oil and well heated. They turn from side to side several times, so as not to become brown.

For the cream, mix the cottage cheese with the cream and salt to taste.
Spread the pancakes with cream cheese and sprinkle green onions cut into thin slices.

Pancakes filled with urda cream and strawberries - Recipes

I love pancakes with urda and dill, but because I am in the minority, I thought of replacing dill with raisins and still making a sweet dessert. They turned out very good and tasty, which is why I decided to share this recipe with you.

We need :
For pancakes:
- flour about 2 dogs
- 2 eggs
- 1 cana bere
- 1 L of mineral water
- a pinch of salt
- 2 tablespoons sugar
For the filling:
- 350 g urda
- 1 ou
- 50 g raisins
- 2 tablespoons sugar
- esenta de rom
- 1 tablespoon sour cream
- a little butter (a teaspoon)

First we make the pancakes in the pan. I always use two pans to make things work faster.
First of all, don't forget to hydrate the raisins with water and rum essence, at least 1 hour before we get to work.

Urda mixes with egg, sugar, sour cream and raisins. Mix well until it comes out like a cream.
Meanwhile, prepare a tray that we grease with a little butter. Put on each pancake made of urda cream, roll and place in the pan. We stop the cream a little to grease the pancakes on top.

Bake for 15 minutes.
Serve both hot and cold.

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