Omelet Pancakes with Carrots and Brynza
Bright omelet pancakes filled with carrots and bryndza are a great option for breakfast or an afternoon snack. Thin pancakes made of eggs with the addition of a little milk and flour turn out a beautiful yellow color, elastic, soft, delicious and perfectly combined with a simple filling of carrots and bryndza. Products (for 4 servings)
For the dough:
Eggs - 5 pcs.
Milk - 100 ml
Vegetable oil - 70 ml
Wheat flour - 2 tablespoons
Sugar - 1 tsp.
Salt - pinch
*
For the stuffing:
Carrots (I have young) - 150 gr
Brine cheese (bryndza) - 100-120 gr
Salt - to taste
Ground pepper - to tast
Take the products according to the list. I got 8 pancakes filled with the above amount.
I have young carrots - they are much sweeter and juicier.
First, prepare the batter for the pancakes.
In a deep bowl, combine the flour, eggs, milk, vegetable oil, sugar and salt.
Thoroughly mix until a homogeneous mass without lumps. This pancake batter will turn out very liquid - this is normal.
A dry frying pan without oil over high heat. I do not oil the frying pan, but if you are not sure about the quality of the coating, you can grease it with vegetable oil. Pour part of the batter into the frying pan and gently spread it on the bottom, forming a thin pancake. Fry on high heat for about 30-40 seconds until it sets.
Carefully flip the pancake with a spatula and cook for about another 15-20 seconds. Then transfer the pancake to a plate and fry the next one.
Fry all the pancakes this way.
Prepare the filling.
Grate carrots and white cheese on a fine grater. Pepper and salt (considering that the cheese already contains salt). Mix it up.
If the filling turns out to be dry, you can add a little vegetable oil, sour cream or mayonnaise. I had juicy carrots and "wet" brynza - so I didn't have to add anything.
Spread about 1 tbsp of the filling on the edge of the omelet pancake and lightly flatten. Roll up the pancake with the filling into a tube.
Do the same with all pancakes and toppings.
The omelet pancakes with bryndza and carrots are ready. They are equally good both warm and cooled.
Bon appetit