Rye Pancakes with Cream Cheese and Figs
Baking and Desserts • Russian
Description
Dried figs can be used instead of fresh ones, but they should be soaked in cold water for one to two hours. You will need more dried figs than fresh ones—four to six pieces.
Ingredients
- Coarsely Ground Rye Flour 5 oz
- Wheat Flour 5 oz
- Sugar 1 tablespoon
- Chicken Egg 3 pieces
- Salt ½ spoons
- Milk 15 fl oz
- Olive Oil 1 tablespoon
- Dry yeast ½ spoons
- Semi-soft cream cheese 5 oz
- Garlic 1 clove
- Parsley 0 oz
- Fig 2 pieces
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Beat the eggs with milk, sugar, olive oil, and salt. Dissolve the yeast in a tablespoon of warm water and pour the mixture into the bowl with the egg-milk mixture. Gradually add the sifted rye and wheat flour and gently whisk the contents of the bowl into a smooth liquid batter. Let the batter rest for twenty minutes.
Step 2
In a blender, combine the cream cheese with chopped parsley, fresh figs, and garlic. The mixture doesn't need to be too pureed or smooth, so it's better to use the pulse setting. This way, all the ingredients will blend together, but not to the point of complete indistinguishability.
Step 3
Heat the crepe pan and grease it with vegetable oil (using a paper towel or half a potato). Pour the batter onto the pan with a ladle and regularly brush it with oil while cooking. Flip the crepe when the top surface is fully set and thickened.
Step 4
Spread the finished pancakes with a mixture of cheese and figs, roll them up or shape them in any way you prefer, and serve while hot.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!