Strange, but rarely does anyone make crepes with cream. It’s in vain! This dairy ingredient makes pancakes more tender, richer and gives them a creamy and wildly mouth-watering flavor and aroma!

Basic recipe

Method for making crepes with cream:

Pancakes with whipped cream

• 50 g yeast;
• 10 g salt;
• 470 ml of milk;
• 10 g sugar;
• 2 eggs;
• 550 g flour;
• 120 ml heavy cream.

Time - 1 hour and 15 minutes + frying.

Calories - 215.

How to bake crepes with whipped cream:

1. Warm milk without fail until warm;
2. Pour a third of the milk into a bowl, add yeast and mix everything thoroughly to disperse the yeast;
3. Add sugar and salt, stir until dissolved;
4. Then add 2/3 parts flour to the ingredients. It should be added in stages in order to have time to break up the lumps with a whisk;
5. Put the dough in a warm place so that it rises;
6. During this time, divide the eggs into different bowls;
7. After about thirty minutes, pour the yolks, the rest of the milk into the dough and stir in the rest of the flour, mix everything well with a whisk or spatula;
8. Salt the whites a little and beat until firm peaks;
9. Pour the cream into a bowl and beat until the same condition. When choosing dishes, it is worth considering that both proteins and cream will increase several times;
10. Gently and gradually mix the prepared proteins into the dough, then repeat the same with the cream;
11. Put the dough in heat one more time to rise;
12. The pancakes can then be baked in a well-heated skillet.

Thin cream pancakes with holes

• 50 ml of water;
• 430 ml cream;
• 20 ml of oil;
• 30 g sugar;
• 160 g flour;
• 6 g dry yeast;
• 3 g salt;
• 1 egg.

Time - 2 hours + frying.

Calories - 191.

Procedure:

1. Pour the cream into a saucepan or bowl, heat on the stove or in a microwave oven until warm, not hot;
2. Add sugar to a third of the cream and dissolve it well;
3. Pour in the yeast and stir it thoroughly too, so that it completely disperses in the cream;
4. Remove the resulting mass in heat for at least a quarter of an hour;
5. Warm up the rest of the cream, pour it into the rising yeast mass;
6. Salt it and add a raw egg;
7. Stir and start stirring the flour, gradually passing it through a sieve;
8. After each time, bring the mass to a homogeneous texture;
9. Pour in oil and reconnect the components until smooth;
10. Then the dough can be sent to heat for an hour and a half;
11. After the lapse of time, pancakes can be fried until golden brown on all sides.

Pancakes with dry cream and milk

• 15 g sugar;
• 1 egg;
• 10 ml of milk;
• 3 g baking powder;
• 15 ml of oil;
• 10 g dry cream;
• 40 g flour.

Time - 5 minutes + frying.

Calories - 312.

Cooking process:

1. Heat milk and pour into a bowl;
2. Add cream to it, quickly breaking the lumps with a whisk;
3. Drive in an egg, add butter, sugar, baking powder and mix;
4. Then add flour and be sure to dilute it to a smooth texture;
5. The dough is ready and can be baked in a pan until golden brown.

Pancakes with cream and water

• 15 g sugar;
• 15 ml of oil;
• 3 eggs;
• 350 ml of water;
• 3 g salt;
• 170 ml cream;
• 350 g flour.

Time - 25 minutes + frying.

Calories - 172.

Culinary process:

1. Place eggs in a bowl without shells, add sugar;
2. Combine the components, carefully whisking them together until fluffy;
3. Add salt, pour cream, mix and gradually add flour;
4. After each addition of flour, bring the mass to homogeneity;
5. Next, pour in water, then oil and mix again;
6. As a result, you get a batter, which needs to be given ten minutes to rest;
7. After that, the pancakes can be fried in a pan until tender.

So that even the first pancake does not turn out lumpy, we strongly recommend that you warm up the pan to a state of "smoke". It is this degree of heating that will provide you with the desired result.

The dough should always be like sour cream / drinking yoghurt. If your dough is too thick or too thin, you need to adjust it with liquid and therefore dry ingredients. Liquid can be water, yogurt, kefir, cream, and so on, and there is always one dry ingredient - flour.

The next time you grease the pan with oil, use a brush to avoid overloading. If there is a lot of oil, then the pancake will turn out thick anyway.

And now, perhaps, the favorite part of each of you. Let's talk about fillings as well? Someone loves sweet, and someone salty. We will offer, and you choose!

• cottage cheese with herbs (dill, rosemary, basil, etc.);
• yogurt with nuts;
• cottage cheese with raisins / prunes / dried apricots;
• berries or fruits with syrups;
• Banana chocolate spread (other fruits / berries)
• cream or mascarpone with additives;
• chicken with mushrooms;
• minced meat with vegetables;
• crab sticks with corn;
• mushrooms with sauce;
• red fish with cream cheese;
• eggs with green onions;
• vegetables with sauce;
• herring with pickles and onions;
• feta cheese with garlic and herbs.

Of course, these are not all options for fillings that exist today. But we've brought you the most popular ones, so get started! Enjoy making crepes with cream, choose the most delicious toppings and surprise your receptors with new flavors.

Delicate creamy pancakes with a light aroma of vanilla and cinnamon, warm, generously greased with a piece of melting butter ... will delight your family for breakfast and a cup of coffee with cream!

Pancakes based on cream are not as thin as in milk, and denser than on kefir, which have a delicate structure. These pancakes are without holes, not openwork (and there are both lace and holes on the site! - but I remember they asked me for a recipe without them; this is it because no soda is added to the dough).

But the crepes with cream turn out to be very satisfying, you eat a couple of things - and you are full! Especially if a bite with sour cream, or thick fruit yogurt. And such pancakes with homemade cream (spread, roll up with a tube or a corner, mmm ...) are generally a luxury for a gourmet! But, I will warn you, very high in calories. So you can pour the jam too - it's also very tasty.

Ingredients:

• 0.5 l of liquid cream (10-15%);
• 200 g of flour (this is one and a half 200-gram cups);
• 2 eggs;
• 2 tablespoons of sugar;
• ¼ teaspoon of cinnamon;
• A pinch of salt;
• A pinch of vanillin;
• 1 tablespoon vegetable oil;
• Milk - 5 to 10 tablespoons.

How to bake:

Why is there such a spread in the amount of milk? But because it depends on the consistency of the dough, which, in turn, can turn out to be thicker or thinner, depending on the fat content and thickness of the cream, moisture and quality of flour.

Sift flour into a bowl and pour in cream.

Stir in the flour with a spoon so that it is all moistened - and then beat with a mixer so that the lumps disappear. If you take the mixer right away, dry flour will scatter throughout the kitchen.

Then add salt, sugar, vanillin and cinnamon. You can use both (together they make a delicious aroma duo!) Or one of your favorites.

Add eggs to the dough and beat again with a mixer until smooth.

Pour a spoonful of vegetable oil into the dough (I have refined sunflower oil), mix well. Oil is needed to make the pancakes easier to remove.

Now we look at the thickness of the dough: if it is too thick, then the pancakes will turn out to be too thick; if it is liquid, it can burst when turned over. Therefore, we adjust the consistency in one direction or another by adding milk or flour. I needed to add 8 tablespoons of milk so that the dough spreads easily in the pan.

Grease a dry, clean frying pan with a thin layer of vegetable oil, heat it over medium heat and pour a portion of dough with a scoop. Tilting the pan, distribute the dough in a thin, even layer and bake the pancake on one side until golden brown.

Pry up with a spatula, turn over and bake from the other side.

Then we remove it on a dish and immediately grease it with a piece of butter: so the pancakes will be softer and softer.

By the way, the pattern is different on each side - isn't it beautiful?

And now about the coffee (or cocoa!), Which we will serve with creamy pancakes :) Try the same 10% cream, add 1-2 tablespoons to a cup with a drink: it will acquire a pleasant beige color and a special, silky taste. It is even tastier than with milk, imperceptibly thicker and more pleasant.

You will need the following products:

• eggs - 3 pcs.;
• baking soda - 18 gr.;
• liquid cream - 200 ml.;
• vegetable oil - 120 ml.;
• boiled water - 150 ml.;
• table salt - 10 gr.;
• wheat flour - 250 gr.;
• granulated sugar - 150 gr.

Cooking process:

1. The main product of this recipe is cream, so it's worth starting with them, pouring them into the container, add the eggs and drive everything together with hammering movements.
2. After that, as the creamy egg mass has become homogeneous, granulated sugar can be added.
3. Next, you need to add oil and add flour, you can immediately add salt and soda.
4. After the whole mass is filled with water, it must be mixed well, it is worth using a whisk or a mixer for this: this way there will be no lumps in the dough and it will acquire a glossy shine, which is important for subsequent baking.
5. The last step is baking - the technology is the same as in the preparation of traditional milk pancakes.

Serving such pancakes with cream and water is advised with different types of jams or with fresh berries.

In crepes with cream, it is better to use a product with a higher percentage of fat content, so the baked goods will become even tastier, but you should not abuse a lot of water when using liquid cream, so the finished dish will lose most of its taste.

Creamy pancakes with milk

Pancakes with cream and milk can be another delicious family dish. By adding a serving of cream and milk, the hostess can achieve a double effect - more flavor, more aroma and more pleasure from delicate baked goods.

Products you need:

• liquid cream (at least 10% fat) - 250 ml;
• milk fat content not less than 3.5% - 250 ml;
• 3 eggs;
• flour - 7-8 full tablespoons;
• powdered sugar - a couple of large tablespoons;
• fine salt - 1 pinch;
• sunflower oil - a large spoon.

Stages of cooking:

1. Eggs are the primary ingredient in this recipe - beaten and cream slowly added.
2. The sifted flour is introduced gradually, a couple of spoons at a time, while the mass must be stirred and so on until a full 7-8 tablespoons are obtained.
3. Then you need to add powdered sugar, add salt and pour everything with hot milk (this is important - the milk must be heated to 85 ° C).
4. Then the butter is added to the dough itself so that the pancakes do not burn during the baking process and you have to lubricate the pan less.
5. The last step is baking.

Such pancakes are baked faster than classic ones, so you need to make sure that they do not burn. In addition, they are very delicate and thin - you need to turn them over and remove them carefully.

Pancakes with cream fillings

Different fillings for pancakes give them a unique taste and become the most favorite in the family, and the creamy filling can make pancakes even more fluffy and appetizing.

"Creamy cream"

Pancakes with such a filling turn out to be especially tasty and, believe me, will be an adornment for a family tea party.

For the pancake dough:

• several eggs;
• liquid cream - 350 ml. (more is possible);
• sunflower oil - 2.5 tablespoons;
• fine salt - half a teaspoon;
• fine sugar - a couple full tablespoons;
• wheat or - 270 gr.

For filling:

• whipping cream with a fat content of at least 33% - 260 ml;
• icing sugar - 50 gr.;
• vanilla - to taste;
• ground nuts to taste.

How to cook:

1. To prepare the dough, add cream to the beaten eggs, mix everything well.
2. Next, oil is poured in.
3. At the end, add sifted flour with salt and sugar. The mass is mixed until smooth and uniform.
4. Pancake baking.
5. After the pancakes are baked, it's worth tackling the filling.
6. Whipping cream must be combined with powdered sugar and vanilla - in a mixer or manually, only cream is whipped, gradually you need to add the entire volume of powder. Seeing that the cream is thickening, you can add vanilla. The hostess's task is to achieve stable creamy vanilla peaks. It is important to remember that if the cream is whipped in a mixer, the speed should be increased gradually, by the end of whipping, the mixer should be turned on at maximum speed, and then suddenly turned off.
7. The required amount of cream filling is laid out in the center of the pancake and, if desired, lightly sprinkled with nuts, then the pancake is wrapped in a triangle.

If the whipped cream is too thin, you can add lemon juice - add ¼ lemon juice to 250 ml of cream.

Pancakes with creamy berry filling

This filling can be prepared with fresh or frozen berries of your favorite varieties.

Filling products:

• blackberries - 1 full glass;
• raspberries - 1 full glass;
• black currants - 1 full glass;
• whipping cream with a fat content of 33% - 260 ml.;
• powdered sugar - 50 gr.;
• vanilla - as desired and to taste.

Cooking technology:

1. Pancake dough can be prepared according to any of the above recipes, or you can choose the classic version with milk.
2. To prepare the filling, all the berries must be mixed (if you wish, you can leave some berries whole or crush them all and make the berry puree).
3. Then beat the cream with powder and vanilla until a stable creamy foam and gently add the berry puree into them, stir carefully so that the cream does not fall off. The filling mass should be thick.
4. Once the pancakes are baked, you can fill them with a creamy berry mixture and wrap them at the discretion of the hostess (with a triangle, envelope or tube).

You can decorate the finished dish with fresh berries and a sprig of mint.

Creamy pancakes with banana and chocolate

Pancakes with such a filling will delight any sweet tooth, and good chocolate and properly whipped cream will raise the dessert to a new culinary level.

What is required to prepare the filling:

• confectionery cream of high fat content - 200 ml.;
• fine sugar - a few tablespoons;
• ripe bananas - 2 pcs.;
• high-quality dark chocolate - 150 gr.;
• butter - 15-20 gr.

How to cook:

1. Pancakes are baked according to one of the recipes above.
2. The cream and sugar are whipped with a mixer or by hand with a whisk until firm.
3. Break the chocolate into pieces, put it in a heating container and add butter, then melt everything in a water bath.
4. Cut the fruits into cubes, trying to make them the same size, so that the filling looks more aesthetically pleasing in the finished dish.
5. Next, we begin to collect the dish: the finished pancake is coated with cream, then a spoonful of bananas are laid out and everything is poured with a reasonable amount of chocolate. After that, the pancake is wrapped in a convenient way.

You can put any fruit in such a filling. For example, to add sourness, you can replace the banana with an apple, or you can make a fruit and berry platter and add an apple and strawberry to the banana. This filling allows you to show your own culinary imagination.

Pancakes with cream (video)

How to cook oat pancakes with cream (video)

Pancakes with cream allow you to add a new delicate touch to a traditional dish, and creamy fillings will turn simple pancakes into a real dessert that will be a worthy end to, for example, a dinner party.

- Another delicious and satisfying pancake option that will certainly add to your cookbook. We cook traditionally, don't we? Why don't we bake the pancakes with cream then?

Cream, like milk, is great for making pancake dough. Baking with cream turns out to be more satisfying, and the pancakes themselves are more tender, just melting in your mouth. Creamy pancakes do not linger on the plate, these flavors fly off in minutes. For the dough, you need a simple set of ingredients - the most basic: flour, cream, eggs.

So let's take a look at the first recipe in which we look at how to make custard crepes with cream.

By changing the amount of water, we can make both thinner and more fluffy pancakes. If you want your pancakes to be fluffier, then reduce the amount of water in the recipe.

We need:

Cream (any fat content) 350 ml, water (boiling water) 350 ml, chicken egg 2 pcs., 1-2 tsp sugar, two pinches of salt, baking powder 1 tsp. me coconut like this) 2 tbsp.

How to make custard crepes with cream

1. Beat the eggs with a whisk or mixer in a deep bowl until foam forms.
2. Add granulated sugar and cream, mix until smooth.
3. Mix the sifted flour with baking powder and salt, add the mixture of dry ingredients to the dough. Stir the dough until smooth and, continuing to stir, pour in boiling water.
4. Stir the dough until it becomes smooth, no lumps should be present in the dough. At the end, add the butter, mix the pancake dough and start baking the pancakes.
5. We bake, like any other pancakes in a preheated pan and greased with butter. Bake on both sides until browning.

We serve custard pancakes with cream of your choice with sour cream, condensed milk, jam, preserves.

And you can make a sweet filling from cottage cheese, see as in the recipe. Cream pancakes stuffed with cottage cheese is a variant of a tasty and satisfying meal on your table.

How to make thin crepes with cream

The pancakes are very high in calories, but very tasty. Hearty pancakes with an incredibly delicate taste are an excellent recipe for Shrovetide.

We need:

500 ml cream, 200g. butter, 150-170 gr. flour, 1 bag of vanilla, 6 yolks, 2 squirrels, 50g. sugar, vegetable oil.

Preparation:

1. Put the egg yolks, sugar, a packet of vanillin and softened butter in the blender bowl, beat everything. Place the resulting mass in the freezer for 5-6 minutes.
2. Pour the flour into a separate container, add 300 ml of cream, mix the mass and place on a slightly heated plate so that the dough becomes a homogeneous consistency.
3. We take out the yolks with butter from the refrigerator and beat again until fluffy.
4. Combine flour with cream with whipped yolk mass, mix.
5. Pour the remaining 200 ml of cream into the blender bowl, add two proteins and mix in the blender bowl.
6. Now add our prepared dough to the resulting protein mass and mix everything well again.
7. We bake pancakes in a preheated pan greased with vegetable oil. The skillet can only be oiled once before baking the first pancake. Cook pancakes on both sides until browning.

Crepes with cream and milk - thin French pancakes

Crepes are thin French pancakes. Let's make these crepes with cream today. Crepes with cream and milk are ideal for morning coffee or tea.

We need:

500 ml 33% cream, 4 eggs, 300 ml. milk, about 200 gr. sifted flour (the weight may be a little more or a little less), 3 tbsp. powdered sugar, 0.5 tbsp. salt, vegetable oil.

How to cook:

1. Mix eggs with icing sugar and salt. Then add cream and milk, mix everything again.
2. Add sifted flour in small portions, mix the pancake dough until smooth. Finally, don't forget to add the vegetable oil to the dough.
3. Bake the pancakes in a preheated and oiled skillet.

Recipe: crepes with cream and kefir

This is a recipe for lush and delicious pancakes mixed with cream and kefir at the same time. The pancakes are very tender with a subtle sourness in taste.

We need:

for 2 glasses of cream, 2 glasses of kefir, 50g. butter, 2 large eggs, 2 glasses of sifted wheat flour, half a teaspoon of soda and 1-2 tsp. Sahara.

Preparation:

1. Melt the butter. Pour butter into sifted flour and break eggs. Now we begin to pour in the cream in a thin stream with constant stirring. The pancake dough should come out without lumps.
2. Now we pour kefir into the dough. Kefir should be at room temperature or even slightly warm. Add soda and sugar. Stir the pancake dough.
3. Let the dough stand for about 30 minutes. The consistency of the dough should be as thick as sour cream.
4. We bake pancakes in a preheated pan greased with vegetable oil on both sides until browning.

Bon Appetit!