Recipe for pancakes with milk and cream. Calorie, chemical composition and nutritional value.

I suggest making thin pancakes with cream. They will captivate you with their delicate texture and amazing, pronounced, milky taste. You can serve them with jam, preserves, cottage cheese and fruit, as well as honey or condensed milk.

This recipe cannot be called very complicated, a little effort and wonderful pastries are already on your table. In total, I got 11 thin creamy pancakes, but you may have a different number, depending on the diameter of the pan. In any case, many will be satisfied with the result. So, let's begin.

Pancakes with dry cream - delicious and tender! Try baking it for breakfast! I like to experiment, so I often try new recipes, even for familiar dishes. I recently baked pancakes with dry cream and liked the results. I’m sharing the recipe (in case it comes in handy for someone).

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Pancakes with dry cream

Pancakes with whipped cream

50 g yeast;
10 g salt;
470 ml milk;
10 g sugar;
2 eggs;
550 g flour;
120 ml heavy cream.

Time – 1 hour and 15 minutes + frying.

With cottage cheese

3 tablespoons of powdered cream;
1/2 liter of water;
2 chicken eggs;
200 grams of wheat flour;
1 tablespoon granulated sugar;
2 tablespoons vegetable oil;
2 teaspoons baking powder;
one glass of cottage cheese;
a pinch of salt.

Break the eggs, add sugar and salt to them, beat.
Pour in vegetable oil and stir.
Dissolve the cream in warm water. Add them to the whipped mixture.
Add cottage cheese, mix with a mixer.
Add sifted flour and baking powder. Stir well.
Fry on both sides, being careful not to burn, as the pancakes bake very quickly. Before frying each pancake, you need to grease the pan with vegetable oil.

Thin cream pancakes with holes

50 ml water;
430 ml cream;
20 ml oil;
30 g sugar;
160 g flour;
6 g dry yeast;
3 g salt;
1 egg.

Time – 2 hours + frying.

Calories – 191.

Procedure:

Pour the cream into a saucepan or bowl, heat on the stove or in the microwave until warm, not hot;
Add sugar to a third of the cream and dissolve it well;
Add the yeast and stir it thoroughly until it is completely dispersed in the cream;
Place the resulting mass in a warm place for at least a quarter of an hour;
Heat the remaining cream too, pour into the risen yeast mass;
Salt it and add a raw egg;
Stir and begin to mix in the flour, gradually passing it through the sieve;
After each time, bring the mass to a homogeneous texture;
Pour in the oil and combine the ingredients again until smooth;
Then the dough can be placed in a warm place for an hour and a half;
After the time has passed, the pancakes can be fried until golden brown on all sides.

Pancakes with dry cream and milk

15 g sugar;
1 egg;
10 ml milk;
3 g baking powder;
15 ml oil;
10 g dry cream;
40 g flour.

Time – 5 minutes + frying.

Calories – 312.

Cooking process:

Heat the milk and pour into a bowl;
Add cream to it, quickly breaking up the lumps with a whisk;
Beat in the egg, add butter, sugar, baking powder and mix;
Next, add flour and be sure to dilute it to a smooth texture;
The dough is ready and can be baked in a frying pan until golden brown.

Pancakes with cream and water

15 g sugar;
15 ml oil;
3 eggs;
350 ml water;
3 g salt;
170 ml cream;
350 g flour.

Time – 25 minutes + frying.

Calories – 172.

Culinary process:

Place eggs in a bowl without shells, add sugar;
Combine the components, thoroughly whisking them together until fluffy;
Add salt, pour cream, mix and gradually add flour;
After each addition of flour, bring the mass until smooth;
Next, add water, then oil and mix again;
The result will be a batter that needs to be allowed to rest for ten minutes;
After this, the pancakes can be fried in a frying pan until cooked.

To prevent even the first pancake from turning out lumpy, we strongly recommend heating the frying pan until it starts to “smoke.” It is this degree of heating that will provide you with the desired result.

The dough should always be like liquid sour cream/drinking yogurt. If your dough is too thick or thin, you need to adjust it with liquid and, accordingly, dry ingredients. Liquids can be water, yogurt, kefir, cream, and so on, but the dry ingredient is always the same - flour.

When you grease the pan with oil next time, do it with a brush so as not to pour too much. If there is a lot of oil, the pancake will turn out thick anyway.

And now, perhaps, the favorite part of each of you. Let's talk about fillings? Some people like sweet ones, some like salty ones. We will offer, and you choose!

cottage cheese with herbs (dill, rosemary, basil, etc.);
yogurt with nuts;
cottage cheese with raisins/prunes/dried apricots;
berries or fruits with syrups;
chocolate spread with banana (other fruits/berries);
cream or mascarpone with additives;
chicken with mushrooms;
minced meat with vegetables;
crab sticks with corn;
mushrooms with sauce;
red fish with cream cheese;
eggs with green onions;
vegetables with sauce;
herring with pickles and onions;
feta cheese with garlic and herbs.

Of course, these are not all the filling options that exist today. But we have offered you the most popular ones, so get started! Cook pancakes with cream with pleasure, choose the most delicious fillings and surprise your taste buds with new tastes.

– another option for delicious and satisfying pancakes that will certainly add to your cookbook of recipes. We cook traditionally, don't we? Why don't we bake pancakes with cream then?

Cream, like milk, is great for making pancake dough. Baking with cream turns out more satisfying, and the pancakes themselves are more tender, simply melting in your mouth. Creamy pancakes do not linger on the plate; these delicacies are scattered in a matter of minutes. The dough will require a simple set of ingredients - the most basic: flour, cream, eggs.

So, let's look at the first recipe, in which we will look at how to prepare custard pancakes with cream.

By changing the amount of water, we can cook both thin and fluffy pancakes. If you want your pancakes to be more fluffy, reduce the amount of water in the recipe.

We will need:

Cream (any fat content) 350 ml, water (boiling water) 350 ml, chicken egg 2 pcs., sugar 1-2 tsp., two pinches of salt, baking powder 1 tsp., wheat flour (be sure to sift!), vegetable oil (at I like coconut like this) 2 tbsp.

How to cook custard pancakes with cream

Beat the eggs using a whisk or mixer in a deep bowl until foam forms.
Add granulated sugar and cream, mix until smooth.
Mix the sifted flour with baking powder and salt, add the mixture of dry ingredients to the dough. Stir the dough until smooth and, continuing to stir, pour in boiling water.
Knead the dough until it becomes smooth; there should be no lumps in the dough. At the end, add butter, mix the pancake dough and start baking pancakes.
We bake like any other pancakes in a heated frying pan and greased with oil. Bake on both sides until browned.

Serve custard pancakes with cream with your choice of sour cream, condensed milk, jam, preserves.

You can also prepare a sweet filling from cottage cheese, see how in the recipe. Creamy pancakes stuffed with cottage cheese are a delicious and satisfying breakfast option on your table.

Useful tips

When you grease the pan with oil next time, do it with a brush so as not to pour too much. If there is a lot of oil, the pancake will turn out thick anyway.

And now, perhaps, the favorite part of each of you. Let's talk about fillings? Some people like sweet ones, some like salty ones. We will offer, and you choose!

cottage cheese with herbs (dill, rosemary, basil, etc.);
yogurt with nuts;
cottage cheese with raisins/prunes/dried apricots;
berries or fruits with syrups;
chocolate spread with banana (other fruits/berries);
cream or mascarpone with additives;
chicken with mushrooms;
minced meat with vegetables;
crab sticks with corn;
mushrooms with sauce;
red fish with cream cheese;
eggs with green onions;
vegetables with sauce;
herring with pickles and onions;
feta cheese with garlic and herbs.

How to cook thin pancakes with cream

The pancakes are very high in calories, but very tasty. Hearty pancakes with an incredibly delicate taste are a great recipe for Maslenitsa.

We will need:

500 ml cream, 200g. butter, 150-170 gr. flour, 1 bag of vanilla, 6 yolks, 2 whites, 50g. sugar, vegetable oil.

Preparation:

Place egg yolks, sugar, a packet of vanillin and softened butter into a blender bowl and beat everything. Place the resulting mass in the freezer for 5-6 minutes.
Pour the flour into a separate container, add 300 ml of cream, mix the mixture and place on a slightly heated stove so that the dough acquires a homogeneous consistency.
Take the yolks and butter out of the refrigerator and beat again until fluffy.
Combine flour with cream with whipped yolk mixture, mix.
Pour the remaining 200 ml of cream into the blender bowl, add two egg whites and mix in the blender bowl.
Now add our prepared dough to the resulting protein mass and mix everything well again.
Bake pancakes in a heated frying pan greased with vegetable oil. The pan can only be greased once before baking the first pancake. Cook the pancakes on both sides until browned.

Lemon

50 grams of dry cream;
0.75 liters of water;
2 chicken eggs;
2 tablespoons sugar;
2 tablespoons vegetable oil;
a third of a teaspoon of salt;
juice from two lemons;
wheat flour - as needed, the dough should have a consistency like liquid sour cream.

Break the eggs into a bowl, add sugar and salt. Beat.
Dilute powdered cream in 0.5 liters of warm water.
Add cream to the egg-sugar mixture and beat.
Pour the remaining water and oil into the resulting mass.
Add lemon juice and stir.
Add the sifted flour to the dough in small portions, stirring until a consistency similar to liquid sour cream is achieved.
Fry in a preheated frying pan greased with vegetable oil on both sides until golden brown.

Crepes made with cream and milk - thin French pancakes

Crepes are thin French pancakes. Let's make these creamy pancakes today. Cream and milk crepes are ideal for morning coffee or tea.

We will need:

For 500 ml 33% cream, 4 eggs, 300 ml. milk, about 200 gr. sifted flour (weight may be a little more or a little less), 3 tbsp. powdered sugar, 0.5 tbsp. salt, vegetable oil.

How to cook:

Mix eggs with powdered sugar and salt. Then add cream and milk, mix everything again.
Add sifted flour in small portions and stir the pancake batter until smooth. At the end, do not forget to add vegetable oil to the dough.
Bake pancakes in a preheated and greased frying pan.

cooking method

1. Break the eggs into a suitable container, add sugar and salt and beat. 2. Pour vegetable oil into the mixture, beat a little again. 3. Dissolve dry cream in warm water, add to the rest of the ingredients, and beat. 4. Mix the sifted flour with baking powder, add small portions into a bowl, stirring. 5. Heat a frying pan, grease it with vegetable oil and bake pancakes on both sides until golden brown. Don't forget to grease the pan again with oil before each pancake.

Recipes for pancakes with dry cream - with cherries, with cottage cheese, with honey, with walnuts, lemon, with raisins, banana.

Recipe: pancakes with cream and kefir

This is a recipe for fluffy and very tasty pancakes, mixed with both cream and kefir. The pancakes turn out very tender with a subtle sour taste.

We will need:

for 2 cups cream, 2 cups kefir, 50g. butter, 2 large eggs, 2 cups of sifted wheat flour, half teaspoons of soda and 1-2 tsp. Sahara.

Preparation:

Melt the butter. Pour the butter into the sifted flour and break the eggs. Now we begin to pour in the cream in a thin stream with constant stirring. The pancake dough should be without lumps.
Now pour kefir into the dough. Kefir should be at room temperature or even slightly warm. Add soda and sugar. Mix the pancake dough.
Let the dough rest for about 30 minutes. The consistency of the dough should be thick, like sour cream.
Bake pancakes in a heated frying pan, greased with vegetable oil on both sides until browned.

Bon appetit!

You will need the following products:

eggs – 3 pcs.;
baking soda – 18 g;
liquid cream – 200 ml;
vegetable oil – 120 ml;
boiled water – 150 ml;
table salt – 10 g;
wheat flour – 250 gr.;
granulated sugar – 150 gr.

Cooking process:

The main product of this recipe is cream, so you should start with it, pour it into a container, add eggs and combine everything with beating movements.
After this, once the creamy egg mass has become homogeneous, you can add granulated sugar.
Next you need to add butter and add flour, you can immediately add salt and soda.
After the entire mass is filled with water, it needs to be mixed well; you should use a whisk or mixer for this: this way there will be no lumps in the dough and it will acquire a glossy shine, which is important for subsequent baking.
The last stage is baking - the technology is the same as when preparing traditional milk pancakes.

It is recommended to serve these pancakes with cream and water with different types of jams or fresh berries.

For pancakes made with cream, it is better to use a product with a higher percentage of fat content, so the baked goods will become even more delicious, but you should not abuse a large amount of water when using liquid cream, as this will cause the finished dish to lose most of its taste.

With walnuts

To prepare pancakes with dry cream with walnuts, we need the following products:

1/2 liter of warm water;
half a liter of milk;
eggs - 2 pieces;
5 tablespoons of cream (in powder form);
sugar: from 2 to 3 spoons;
a teaspoon of salt;
a packet of baking powder;
half a glass of chopped walnuts (can be replaced with hazelnuts, cashews, peanuts);
flour.

Preparation:

Mix warm water and milk in a large container.
Pour granulated sugar, salt and cream into the liquid.
Add eggs and mix with a mixer.
Add baking powder to the flour and sift. Gradually pour flour into the dough, stirring constantly. The dough should have the consistency of liquid sour cream.
Add chopped walnuts and stir.
Leave the dough for 15-20 minutes. Let's bake. Ready-made pancakes can be greased with melted butter. Serve hot with jam, honey, condensed milk or sour cream.

Creamy pancakes with milk

Another delicious family dish can be pancakes with cream and milk. By adding a portion of cream and milk, the housewife can achieve a double effect - more taste, more aroma and more pleasure from delicate baked goods.

Products that are needed:

liquid cream (at least 10% fat) – 250 ml;
milk fat content not less than 3.5% – 250 ml;
3 eggs;
flour - 7-8 full tablespoons;
powdered sugar - a couple of large tablespoons;
fine salt – 1 pinch;
sunflower oil - a large spoon.

Cooking steps:

In this recipe, eggs are the primary ingredient - you need to beat them and slowly add the cream.
The sifted flour is introduced gradually, a couple of spoons at a time, while the mass must be mixed and so on until a full 7-8 spoons are obtained.
Then you need to add powdered sugar, add salt and pour hot milk over everything (this is important - the milk must be heated to 85°C).
Next, oil is added to the dough itself so that during the baking process the pancakes do not burn and there is less need to grease the pan.
The last step is baking.

These pancakes bake faster than classic ones, so you need to make sure they don’t burn. In addition, they are very delicate and thin - you need to turn them over and remove them carefully.

Pancakes with creamy fillings

Different fillings for pancakes give them a unique taste and become the family's favorite, and creamy filling can make pancakes even more airy and appetizing.

"Cream cream"

Pancakes with this filling turn out to be especially tasty and, believe me, will be a decoration for a family tea party.

For the pancake test:

several eggs;
liquid cream – 350 ml. (more is possible);
sunflower oil – 2.5 tbsp;
fine salt - half a teaspoon;
fine sugar - a couple of full tablespoons;
wheat or – 270 gr.

For filling:

whipping cream with a fat content of at least 33% – 260 ml;
powdered sugar – 50 gr.;
vanilla - to taste;
ground nuts - to taste.

How to cook:

To prepare the dough, add cream to the beaten eggs and mix everything well.
Next, oil is poured in.
At the end, add the sifted flour with salt and sugar. The mass is mixed until smooth and uniform.
Baking pancakes.
After the pancakes are baked, it’s time to start filling.
Whipping cream must be combined with powdered sugar and vanilla - in a mixer or by hand, start whipping only the cream, gradually add the entire volume of powder. Once you see that the cream is thickening, you can add vanilla. The housewife’s task is to achieve stable creamy vanilla peaks. It is important to remember that if the cream is whipped in a mixer, the speed should be increased gradually; towards the end of whipping, the mixer should be turned on at maximum speed, and then turned off abruptly.
The required amount of creamy filling is placed in the center of the pancake and, if desired, lightly sprinkled with nuts, then the pancake is wrapped in a triangle.

If the whipped cream is too thin, you can add lemon juice - add ¼ lemon juice per 250 ml of cream.

Pancakes with creamy berry filling

This filling can be prepared with fresh or frozen berries of your favorite varieties.

Products for filling:

blackberries – 1 full glass;
raspberries – 1 full glass;
black currants - 1 full glass;
whipping cream with 33% fat content – 260 ml;
powdered sugar – 50 gr.;
vanilla - optional and to taste.

Cooking technology:

Pancake dough can be prepared according to any of the above recipes or choose the classic version with milk.
To prepare the filling, all the berries need to be mixed (if you wish, you can leave some berries whole or crush them all and make a berry puree).
Next, beat the cream with powder and vanilla to a stable creamy foam and carefully add the berry puree into it, stirring carefully so that the cream does not fall off. The filling mixture should be thick.
As soon as the pancakes are baked, you can fill them with a creamy berry mixture and wrap them at the hostess’s discretion (in a triangle, envelope or tube).

You can decorate the finished dish with fresh berries and a sprig of mint.

Creamy pancakes with banana and chocolate

Pancakes with this filling will please any sweet tooth, and good chocolate and properly whipped cream will take the dessert to a new culinary level.

What you need to prepare the filling:

high fat confectionery cream – 200 ml;
fine sugar - a few tablespoons;
ripe bananas – 2 pcs.;
high-quality dark chocolate – 150 g;
butter – 15-20 gr.

How to cook:

Pancakes are baked according to one of the recipes given above.
Cream and sugar are whipped with a mixer or by hand with a whisk until stable mass.
Break the chocolate into pieces, put it in a heating container and add butter, then melt everything in a water bath.
Cut the fruits into cubes, trying to make them the same size so that the filling looks more aesthetically pleasing in the finished dish.
Next, we begin to assemble the dish: the finished pancake is coated with cream, then a spoonful of bananas is laid out and everything is poured with a reasonable amount of chocolate. Afterwards the pancake is wrapped in a convenient way.

You can put any fruit in this filling. For example, to add sourness, you can replace the banana with an apple, or you can make an assortment of fruits and berries and add an apple and strawberries to the banana. This filling allows you to express your own culinary imagination.

How to cook oat pancakes with cream (video)

Pancakes with cream allow you to give a traditional dish a new delicate note, and creamy fillings will transform simple pancakes into a real dessert that will be a worthy end to, for example, a dinner party.

Usually pancake dough is prepared with milk or kefir, but there is a more interesting option when it contains liquid cream. This ingredient gives the finished pancakes tenderness, a subtle aroma, and some airiness. Try to slightly diversify the classic recipe for making thin pancakes, the result will definitely please you, especially if you choose strawberries and cream as the filling!

Cooking options

So you and I learned how to cook pancakes with cream. In fact, there are many pancake batter recipes floating around the world, and I will recommend some variations for you.

Try making custard pancakes with milk. The secret to the tenderness and softness of these pancakes is precisely the method of preparing the dough. I first tried them at my sister’s, and since then I’ve been baking them at home quite often. My family loves them for breakfast with their favorite jam, chocolate spread or honey.
And for the holiday you can prepare cheese pancakes. Be sure to add greens to the dough, then they will turn out very beautiful. You can combine them with any filling, and the rolls made from them will look quite attractive.
You can make pancakes with chicken from any flatbread. This meat filling can also be combined with any ingredients and get quite a variety of flavors. You can bake pancakes for future use, combine them with different ingredients and arrange a mini buffet for pancake gourmets.
Have you tried pancakes with banana? It turns out to be quite a satisfying and healthy dish. For those with a sweet tooth, this is an ideal snack with minimal impact on your figure. I make these for my kids to snack on during the day.