Recipe: Pancake cake baked in cream step by step with pictures | Handy.Recipes

Pancake cake baked in cream

Cooked Pancake baked in cream

Time to cook: 120 minutes

Total Servings: 4

Nutritional Value

Pancake pie with fried cabbage and onions, chicken and quail eggs baked in cream with eggs.

Author of the recipe

Ingredients for the pancake baked in cream:

For the dough

  • Milk (mine is sour) - 250 ml
  • Leavening agent - 1 teaspoon
  • Sugar - 1 tablespoon
  • Eggs - 1 pc
  • Wheat flour / Flour (250 ml capacity) - 1 glass
  • Water (boiling) - 100 ml
  • Salt - 0.25 teaspoon
  • Sunflower oil - 1 tablespoon


  • Olive oil - 2 tablespoon
  • Garlic - 2 clove
  • Onions - 1 pc
  • White cabbage / Cabbage - 200 g
  • Salt (to taste)
  • Chicken (boiled) - 100 g
  • quail egg - 8 units


  • Cream (10 %) - 125 ml
  • Chicken egg - 2 pcs
  • semolina - 1 tablepoon
  • Wheat flour / Flour - 2 tablespoon
  • Salt (to taste)
  • Sugar - 1 teaspoon
  • Olive oil - 1 tablespoon

How to cook pancake baked in cream step by step with photos

Make stuffing. Boil some hard boiled eggs. Pour olive oil in a pan, heat it up and add chopped garlic. A minute later, the onion. Gilded and added shredded cabbage. Fry a little until tender. Taste and season with salt. Put the cabbage in a bowl, add boiled chopped chicken breast. Peeled the eggs and left them in whole. I'm going to put them in the pancake filling whole.

While the cabbage was cooking, I kneaded the pancake batter. Poured the milk into a bowl. I always knead pancake batter in a bowl with a spout, so it's easy to pour. My milk's sour. I added baking powder and sugar, stirred with a whisk and waited for a reaction. Cracked an egg, combined. I whisked in the flour a little at a time and added salt. The dough is thick. Pour boiling water over the dough, stirring it constantly. The batter is thin, and would spread well in a pan. I want thin pancakes. I'm going to bake them in a D-24 cm pancake pan. So as not to grease the baking pan for each pancake, I will add 1 tbsp of oil to the batter. Let's mix the batter thoroughly, it is ready for baking. Let's bake the pancakes. This amount of batter gave me 6 pancakes, D-24 cm. This is the diameter of my pan.

Now we make the filling for the pie. I poured the cream in a measuring jug, beat 2 eggs in it, salted it, added 1 tsp of sugar. Combine. I poured the semolina, stirred it, let the semolina swell and added 2 tablespoons of flour. stirred thoroughly and poured in olive oil. Tossed it all together again.

I made a nice, suitable form, in which it would be possible to serve the pie. I oiled the form, put the pancake in its entirety and spread it on the form. Then I stuffed 3 pancakes that would fit into the form, each about 1/3 of the size. I generously spread the stuffing and placed 2 quail eggs in each pancake. Rolled up the pancakes and placed them in the mold. Filled all the empty spaces with the filling mixture, leaving a little to grease the top of the pie. Covered it gently with another pancake, folding its edges. I covered the top and put it in the oven, setting T-180 C and time for 30 minutes. That was just enough time for me to bake. I checked inside with a splinter. It's dry. The pie is ready. You'll have to trust your oven. I took the pie out of the oven.

It's so ruddy and beautiful and fragrant. I sliced it up and put it on a plate.

A little piece up close!

I like it!

Nutritional Value:

Whole Dish:
2813.1 Calories
92.5 g
151.8 g
272.2 g
Per Serving:
703.3 Calories
23.1 g
38 g
68.1 g
183.9 Calories
6 g
9.9 g
17.8 g

Chicken Egg, Salt, Garlic, Baking Fats, Flour, Wheat Flour, Sugar, Onions, Olive Oil, Eggs, Chicken, Sunflower Oil, Water, Creamy, Cabbage, Cream, Baking, Creamy Grits, Cakes, Quail Egg, Baked Goods, Pancake

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