Nalistniki with boiled condensed milk and walnuts
Thin pancakes are delicious on their own or with any filling. They have a fairly neutral flavor, so the filling can be either sweet or salty. This recipe uses boiled condensed milk and walnuts as the filling, so make more - they will knead. Products (for 5 servings)
For pancakes:
Flour - 260 g (2 cups of 200 ml)
Eggs - 3 pcs.
Sunflower oil - 1 tablespoon + to grease the pan
Milk - 450 ml
Butter for greasing pancakes (optional) - 40g
*
For stuffing:
Walnuts peeled - 50 g
Boiled condensed milk - 250
Prepare all the necessary products.
Put the condensed milk in a bowl and leave it at room temperature, so that it is easier to put it on the thin pancakes.
Sift flour.
In a deep container combine the eggs and flour. Pour part of the milk.
Mix the batter well to break up lumps.
Pour salt and sugar into the remaining milk.
Pour in the rest of the milk and mix again.
Then add 1 tbsp. sunflower oil and mix.
Heat a frying pan with a good non-stick coating (or a special pancake pan).
The pancakes can be fried on a dry frying pan, since we have already added oil to the batter. But I before the first pancake, I grease the frying pan with a thin layer of sunflower oil.
Pour a portion of batter into the center of the pan and spread it across the bottom with swirling motions. Fry the pancake for 1 minute on each side.
In this way bake pancakes of all the batter. If desired, each pancake can be greased with butter.
Walnuts slightly dried in a dry pan, cool and finely chop with a knife.
Grease pancakes with a thin layer of boiled condensed milk. The thick boiled condensed milk spreads well on the warm pancakes. Sprinkle chopped walnuts on top.
Roll up the pancakes with stuffing in any way, for example in a tube.
You can also put the pancakes in envelopes.
This method is good, because the filling is closed on all sides.
Pancakes with condensed milk and nuts are ready.
Let's make tea and proceed to the tasting.
Bon appetit