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Brasovene pancakes

Brasovene pancakes


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Mix orange peel and lemon with flour, then vanilla sugar, cognac and both mineral and plain water. Mix until you get a composition that is neither too thin nor too thick.

Meanwhile, we also prepare the pancake filling. We mix the cheese with eggs, vanilla sugar and white sugar. We get a cream over which we add the essence of rum and raisins.

And we start by making the pancakes, one by one. When they are ready, put a spoonful of the composition and fold them into a square. We place them in a tray, it is not necessary to grease it with anything and leave it in the oven for about 15 minutes.

Serve with sour cream and powdered sugar.


Brașov pancakes with poultry liver

For the tomato sauce: chop the onion finely and brown it in oil, without frying. Delicate with the taste of chicken, paprika, 1 bunch of thyme and simmer for 25 minutes.

Finely chop the dill. Sprinkle sugar in a pan, caramelize and quench with a little water. Remove from the heat, add the honey and stir.

Add honey and sugar to the prepared sauce and simmer for another 10 minutes, stirring constantly. Remove the pan from the heat and sprinkle with finely chopped greens.

Stuffing: wash the liver and finely chop. Finely chop the onion. Heat the oil in a pan, add the onion, liver and fry. The flour is dissolved in cold milk and beaten with eggs. Dill is finely chopped and seasoned with Delikat Chicken.

Dough: Brașov pancakes are made a little thicker and in a larger pan, to fit the filling and to be able to close at the ends. Fry in oil.

Filling: The hot pancakes are filled with the prepared mixture and rolled, clogging the ends.

Peel: Beat the eggs. Heat the oil, as for schnitzels. Pass the pancakes through the egg, then through the breadcrumbs and fry until the breadcrumbs are colored and peeled.


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Beat the egg whites, then mix lightly with the dough, stirring from the bottom up with a wooden spoon / spatula. Line a tray with baking paper and pour the dough so that the tray remains half empty. Decorate with colored candies and bake the gingerbread for about 40-45 minutes. After it cools we cut into different shapes Ingredients for 6 Ukrainian pancakes with sweet cheese. 600 g cream of sweet cheese 3 eggs 60 g sugar 50 g raisins 4 tablespoons semolina 50 ml oil a pinch of salt Preparation time: 25 minutes How to prepare Ukrainian pancakes with sweet cheese. Step 1: The sweet cheese will be mixed with sugar and salt

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Meat Pancakes

Pancakes with minced meat & # 8211 appetizer or hot snack. Pancakes with minced meat can also be eaten for dinner. They are full, so 2 pieces are enough.

With this recipe for minced meat pancakes we have increased the collection of savory pancakes that you can discover in this link.

These pancakes in golden, crispy crust, made of breadcrumbs, are known as & # 8220 Brasov pancakes & # 8221.

You can eat pancakes with simple minced meat or accompanied by sauces. Either a cream sauce or one of tomato juice. Whatever you choose, depending on your taste, I'm sure it will be good.

If you prefer them simple, it's not bad at all, but you have to be careful to keep a creamy filling, not to be dry.

For the pancake recipe I used a simple, classic recipe, in which I added some green parsley. I like to put in salty pancakes and various greens, depending on future fillings.

Salted pancakes often save us from confusion. If you have cheese, mushrooms, ham, you can fill the pancakes with them and put them in the oven for 10 minutes. Grease with sour cream and get a delicious snack.

Pancakes with minced meat are a bit more complicated: longer cooking time, many stages, smoke and smell. But, going through all this, when you get to eat them you will enjoy what you have done and you will forget all the inconveniences listed earlier.

We like minced meat pancakes & # 8211 Brasov pancakes.

I admit that I rarely prepare them, once or twice a year. Maybe that's why we eat them with such great appetite.

I first discovered them in a restaurant, but not in Brasov. Then I looked for them and found them in Radu Anton Roman's book. And finally, I prepared them by consulting with my mother-in-law.

What came out can be seen in the picture. Delicious pancakes for dinner. I cut my pancakes in half to show you the section. We got 8 pancakes, exactly how many people are in the house.

If you want you can add extra mushrooms, but no more than 4 mushrooms or 150-200 g of canned food. In this case, double the amount of cheese used to lick the filling and make it more creamy.

Now I leave the list of ingredients and how to prepare minced meat pancakes.

INGREDIENT:

For pancakes:

1 tablespoon freshly chopped green parsley

For the filling:

2 tablespoons (tipped) grated cheese

a little finely chopped green parsley

For wallpaper:

Put flour in a bowl with beaten eggs, season with salt and pepper, then add milk. We need to get a dough that has a consistency similar to a thinner cream. Chop the parsley and add it to the composition. Grease the hot pan with a little oil, then pour a polish from the dough, taking care to turn the pan until it is evenly covered. Lightly brown the pancakes on both sides, then take them out and let them cool. During this time we prepare the filling. Heat a finely chopped onion, then add the grated carrot, diced pepper and meat.

Season with salt and pepper and simmer for a few minutes. Stingem cu apa si vin si fierbem la foc mi pana se evapora lichidul, apoi adaugam sucul de rosii, continuand sa fierbem pana se evapora complet.

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Clatitele rulate le tavalim prin faina, le dam apoi prin ouale batute si la final le acoperim cu pesmet. Le prajim in ulei incins pana se rumenesc uniform.

Le mancam calde cu putin parmezan ras si smantana. Punem alaturi si o salata verde si cina este gata!


Cum facem cele mai gustoase clătite braşovene. Detaliul banal care garantează prăjirea fără riscul de a se desface în tigaie

Clătitele braşovene, un preparat tradiţional din zona saşilor braşoveni, au ajuns celebre pentru că se împăturesc şi se tăvălesc prin ou şi pesmet înainte de a fi prăjite în tigaie.

În spatele cunoscutelor clătite braşovene este şi o poveste. O familie de saşi a fost nevoită la un moment dat să hrănească un grup mai mare de copii şi pentru a face asta, a luat compoziţia de la o musaca, cu care au umplut nişte foi de clătite, le-au prăjit şi aşa au apărut clătitele braşovene.

Preparatul a fost servit mult timp atât în casele românilor, cât şi a celorlalte etnii din zona Braşovului, fiind ”adoptat” apoi în toate zonele ţării. Vom începe prin a amesteca ouăle, făina, laptele şi un praf de sare pentru a face aluatul, din care vom realiza între 8-12 clătite, în funcţie de cât de groase dorim să le facem.

Ingrediente pentru compoziţie:

-Carne de vită-500 de grame

-Boia dulce-un vârf de lingură

-Sare şi piper, un vârf de lingură.

Carnea nu trebuie să lase zeamă

Tocăm apoi carnea şi ciupercile, pe care le vom amesteca. Tocăm mărunt şi ceapa, pe care o vom prăji în untură, pentru că dă o savoare deosebită preparatului, dar dacă nu avem, o putem sota şi în ulei.

”Peste ceapa care se sotează, adăugăm carnea şi ciupercile, condimentăm apoi după gust cu boia, sare şi piper, punând apoi şi pătrunjelul tocat şi lăsăm compoziţia să se tempereze puţin. Între timp, realizăm şi clătitele din aluat şi începem să le umplem. Aici trebuie spus un lucru important: compoziţia trebuie să fie bine scăzută, adică carnea să nu lase zeamă, pentru că preparatul se va executa mult mai uşor”, explică Nichi Mărăcine, maestru de artă culinară.

Vom împături clătitele, astfel încât capetele să fie înfundate, cum se spune, pentru a nu ieşi compoziţia. Dintr-un ou, puţină făină şi un praf de sare facem un aluat mai subţire, prin care vom trece clătitele, dându-le apoi prin pesmet şi le punem la prăjit în untură sau ulei.

”Vom prăji clătitele astfel încât să se rumenească frumos la foc potrivit. Nu trebuie puse multe clătite în tigaie, pentru că va scădea temperatura unturii sau a uleiului şi se vor desface. Trebuie prăjite maxim trei clătite odată, pentru că oricum sunt destul de voluminoase”, detaliază maestrul Nichi Mărăcine.

După ce le-am prăjit, vom scoate clătitele pe o hârtie absorbantă sau le vom pune într-o sită, astfel încât să se scurgă surplusul de untură sau ulei. Clătitele braşovene pot fi servite ca un aperitiv, alături de salată verde, sau ca un fel de mâncare alături de puţină smântână sau un sos uşor de roşii, făcut din ceapă cu bulion, stins cu puţină apă.

Sosul se va pune lângă clătite, nu pe acestea, astfel încât fiecare mesean să le poată servi înmuiate în sos după preferinţă, alături de acestea mergând foarte bine şi o Fetească neagră de Huşi.


Brasovene pancakes

Clatitele brasovene nu sunt un desert, ci mai degraba pot fi folosite ca o gustare, un aperitiv la mese festive etc..

Se fac dintr-un aluat foarte simplu, optional putem folosi lapte sau apa, iar ouale pot lipsi daca dorim, dar la aceasta reteta vom folosi atat lapte cat si oua pentru a iesi mai gustoase ( mai ales ca le facem pentru familie sau prieteni ).

Umpluturile pentru acest gen de clatite sunt diverse, la alegere si gust.


Pentru umplutura ceapa, ciupercile si carnea se trec prin masina de tocat ( sa fie cat mai simplu ) Se incinge uleiul sau untura si se pun toate la calit. Faina se desface in lapte rece si se bate cu ouale. Cand s-au inmuiat si s-au rumenit usor ceapa, carnea si ciupercile, se adauga sosul cu lapte si ou, cimbru, piper, paprica, sare. Se amesteca bine si se mai lasa sa fiarba cateva minute pana cand amestecul se ingroasa.

Clatitele: Se amesteca toate ingredientele pentru aluat si se prajesc clatitele care trebuie sa fie un pic mai groase si mai mari, sa incapa umplutura si sa se poata inchide la capete.

Umplerea: Clatitele calde se umplu cu amestecul pregatit si se ruleaza, infundand capetele. Se trec prin ou, apoi prin pesmet si se pun la prajit pana se coloreaza pesmetul si se formeaza coaja- "partea de originalitate a brasovencei". Se scot pe hartie absorbanta .

Clatitele brasovene se servesc cu sos de smantana sau cu sos de rosii. Sursa acestei retete este blogul culinar: truedelights.


Clătită Blog

Salata mimoza clatite fine si catifelate cu branza. Cunoscut pentru faptul ca nu apreciza acest desert pe care il considera un amalgam de ingrediente nesanatos si dupa ce in repetate randuri acesta a fost nemilos cu cei care au sperat sa treaca mai departe mizand pe clatite aseara la masterchef o basarabeanca l a convins ca ea merita sa primeasca sortul.

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Pachețele brașovene, sau clătite de primăvară ?

Am primit de la un client o provocare interesantă, mini-clătite brașovene care să nu depășească dimensiunea unei sarma, ca și componentă a unui platou cu aperitive din meniul restaurantului. Înainte să ma sune, a încercat cu bucătarul lui o variantă cu clătite subțiri, n-a mers,. Oricât de subțire ai face clătita, iese suficient de groasă cât să nu mai rămână loc de umplutură. Au încercat și cu foi fine de plăcintă, la prăjit au ieșit prea crocante, nu că n-ar fi bune dar sunt din alt film. Când nu găsești răspunsul, suni un prieten.

Mi-a dat un pic de gândit, dar nu mult, răspunsul l-am găsit în bucătăria asiatică, mai exact în pachețelele de primăvară chinezești. Asemănarea dintre cele două este că ambele sunt prăjite și suportă cam orice umplutură. Diferențele – clătitele brașovene sunt trecute prin ou și pesmet plus consistența clătitei. Mi-a mai rămas să mă joc cu foile de orez pentru pachețele și să obțin o textură asemănătoare clătitei învelite în ou și pesmet.

Mini-clătita brașoveană a ieșit ca o clătită veritabilă după a treia încercare, de fapt după trei variante de hidratare a foilor de orez. Dacă pentru pachețele foile trebuie să fie flexibile, pentru pseudo-clătitele noastre trebuie să fie moi, doar cât să nu se perforeze când sunt rulate, adică ținute în apă (una câte una) cca 15-20 de secunde, în funcție de textura foii. Procesul de rulare a foii de orez se face pe un prosop, care />atrage apa în exces. Mai departe, umplutură, ruloul trecut prin ou, pesmet, prăjit 2-3 minute în baie de ulei sau untură și iată frumusețe de mini-clătită brașoveană cu înveliș crocant, dar cu aluat la fel de mătăsos ca al clătitei, se observă în imagine textura fermă și în același timp pufoasă. Un element la fel de importantă este sosul sau dip-ul. Ca să armonizez gusturile provinciei Sichuan cu cele ale Țării Bârsei, am propus un sos clasic de pachețele, dulce iute și separat smântână, acompaniament clasic pentru clătitele brașovene.

Umplutura este relativ clasică pentru aceste clătite. Din cantitățile de mai jos au rezultat în jur de 25 de bucăți:

  • cca 25 de foi de orez pentru pachețele de primăvară
  • 500 g carne tocată de vită și porc
  • 50 g bacon afumat
  • 1 ceapă tocată mărunt, 3 căței de usturoi striviți
  • 300 g ciuperci tocate mărunt
  • 1 ou bătut, 1 lingură de făină
  • 1 pahar de lapte rece, 2 linguri de smântână
  • 1 legătură de pătrunjel tocat
  • sare, 1 linguriță de piper mozaic proaspăt măcinat piper, 2 lingurițe de cimbru, 1 linguriță de boia iute
  • crusta crocantă: 2 ouă bătute cu un praf de sare și 150-200 g pesmet
  • ulei sau și mai bine untură de porc pentru prăjit

/>Am tras la tigaie pe foc mare șunca afumată, am adăugat carnea tocată, am rumenit-o stir-fry, am dat focul mediu, am adăugat usturoiul, ceapa, ciupercile, boiaua și cimbrul. După ce au socializat vreo 5 minute am lăsat focul mic, am acoperit și am lăsat la înăbușit 20 de min. Am desfăcut făina în lapte, am amestecat-o cu smântână și ou, le-am trimis în tigaie împreună cu sare și piper, le-am mai lăsat 5-6 minute. Am stins și am adăugat pătrunjelul, am lăsat compoziția la răcit.

/>Restul este de la sine înțeles – foile hidratate cum am descris mai sus, umplutura împachetată ca un pachețel clasic, />trecute prin ou și pesmet și prăjite în ulei la 175ºC – moment în care pachețelul de primăvară s-a metamorfozat precum fluturele în clătită brașoveană. De reținut: se împachetează câte pachete intră în tigaie sau ceaun la o tură de prăjit, apoi se continuă.


Method of preparation

Brasov pancakes

"Ardealul e o lume generoasa ,din totdeauna nehotarata intre rasarit si apus" . Din aceasta lume

Clatite brasovene cu ficatei de pui

Se prajesc usor ficateii, in ulei si apoi se lasa la racit , dupa care se toaca marunt. Onion


Video: Clatite brasovene (June 2022).


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