Pancakes with Feta Cheese and Chinese Cabbage
by Editorial Staff
The filling of feta cheese and Peking cabbage greatly diversifies the taste of familiar pancakes, so write down this wonderful recipe.
Cook: 30 mins
Ingredients
For pancakes:
- Flour – 160 g
- Eggs – 2 pcs.
- Liquid cream – 0.5 l
- Sugar – 2 tbsp
- Vegetable oil – 3 tbsp
- Salt – ½ teaspoon.
For filling:
- Cheese – 100 g
- Peking cabbage – 5 leaves
- Bulgarian red pepper – ½ pc.
- Sour cream – 1 tbsp
- Carrots, small – 1 pc.
- Dill greens – 2 sprigs
- Parsley – 2 sprigs
- Olive oil – 3 tbsp
- Lemon juice – 1 tbsp
Directions
- We prepare all the necessary products for pancakes stuffed with feta cheese and Chinese cabbage.
- Cooking pancake dough. Break eggs into a deep container, add sugar.
- Beat the sugar and eggs with a mixer for 2 minutes.
- Pour in the cream. Beat again.
- Add flour and salt. Beat again so that there are no lumps.
- Add vegetable oil. Beat for the last time. Fry pancakes on both sides in a frying pan.
- Cooking the filling. Rub feta cheese into a separate container (I have homemade feta cheese, so it is very difficult to grind it with a fork). If you have cheese from the store (soft), then just rub it with a fork.
- Add sour cream, lemon juice and olive oil to the container to the cheese.
- Mix thoroughly.
- Chop the leaves of Peking cabbage into small strips. Cut the bell pepper into small cubes.
- Peel the carrots and rub on a fine grater. My greens and chop finely.
- Add carrots and herbs to the container to the cheese.
- We also put cabbage and pepper here.
- Mix the filling thoroughly.
- Distribute the filling evenly over the entire surface of the pancake, slightly short of the edges.
- Wrap the pancake with the filling in a roll.
- Thus, we spread and wrap all the pancakes. Cut the finished pancake rolls into three parts.
Enjoy your meal!
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