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Appetizer pancakes with corn, tomatoes, avocado and cream cheese

Appetizer pancakes with corn, tomatoes, avocado and cream cheese

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Beat the eggs vigorously with a pinch of salt, adding at the same time the flour, milk and mineral water until a fluid dough is obtained, with the consistency of liquid cream, which is left to cool for approx. 15 minutes. In a special pancake pan, Mini Chefs from Tefal, put a drop of oil, let it heat up, then pour the dough enough to fill the pan and be a thin layer (about 1 large polish of soup! ), dehydrated corn and / or tomatoes, frying on both sides. Remove the pancakes on a flat plate and cover with another plate until all the pancakes are done.

For the cream cheese, chop the finely chopped green onion tails, add the paprika, then mix gently until all the ingredients are incorporated.

Peel a squash, grate it and chop finely. The avocado must be worked quickly, cleaned, finely chopped and sprinkled with lemon juice, so as not to oxidize. Mix red onions, corn kernels, avocado pieces, green onions. Season with salt, pepper and hot pepper, according to everyone's taste.

Good luck and good luck!


200 gr of flour
2 eggs
200 ml of milk
200 ml of cold water
2 tablespoons oil
A pinch of salt

300 gr mushrooms
A small onion
2 carrots
A stalk of celery (or 100 g of root)
150 gr grated cheese
1 or
2 tablespoons Worcestershire sauce
A teaspoon of mustard
A tablespoon of butter
Salt, pepper, dried thyme

I know there are many variations of pancake batter and mushroom pancakes.
From my perspective, the advantages of this recipe are: firstly that the quantities for pancake dough are easy to remember - they all start with 2 & # 8211 and secondly that this way can be both a hot dish for 4 people and a cold appetizer to serve to toothpicks to guests (cold pancakes can be cut into rounds about 1cm wide).
If you haven't made pancakes before: mix the ingredients, first the eggs with flour, then the liquid ones until the dough becomes the consistency of a cream for cooking. About 12 pancakes should come out of these quantities. Heat a non-stick pan and spread a very thin layer of oil (or oil and melted butter) preferably with a brush. Take with the polish a quantity of dough (about half a polish) and pour it into the pan, taking care to spread a thin layer on the entire surface of the pan. Leave for about 1-2 minutes on one side and turn the pancake with a spatula to cook on the other side.
For the filling, clean, wash and chop the ingredients in the mixer and fry with salt and pepper in a tablespoon of butter, first the onion, carrot and celery, then the mushrooms until the juice decreases, stirring frequently so that they do not stick.
When the filling has cooled, mix with the egg, mustard, 2/3 of the grated cheese, Worcestershire sauce and a teaspoon of dried thyme.
Fill the pancakes with a full spoonful of the mixture (placed in the first third of the pancake sheet) and roll taking care to fold the edges of the pancake inwards after the first round, thus continuing to roll to the end (like sarmalute).
The pancakes wrapped in this way are placed in a tray on baking paper, sprinkled with the rest of the cheese (grate if it is not enough) and put in the oven (medium heat - 180 degrees) for about 15 minutes until the cheese melts.

Corn Pancakes with Brie, Avocado and Coconuts

In a bowl, cut the avocado into small pieces and add the rest of the ingredients apart from the oil and lime juice, then set aside. In a blender put 220 g of corn, red onion cut into several pieces, chili and beat into a paste.

In a bowl, mix the flour, egg, baking powder, milk, corn paste in the blender and the remaining 110 g of corn. Heat a pan with a teaspoon of olive oil (do not let it burn) and put in the corn dough as large as you want the pancakes leveling it (do not make them thin, to be about 1 cm).

Fry over low to medium heat on both sides. Before serving, put the extra virgin olive oil and lime juice over the avocado, mix and arrange over the brie slices.
* I divided the dough into 4 and 4 portions of appetizer respectively.
** These pancakes are filling and excellent both as an appetizer and as a main menu.
*** If you have frozen corn, put it in a pan and over low heat, heat it until the water evaporates.


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