Whether it's a party, dinner, or simply breakfast with your loved ones, these pancakes will become an indispensable addition to every table, especially since there's no need to cook them. Just fry them until golden brown in butter, and voilà—a delicious meal is guaranteed.
Stuffed Pancakes (4 pcs)
Pancakes with Chicken and Spinach
Wrap: Milk, Water, Flour, Sugar, Eggs, Salt, Canola Oil
Filling: Chicken, Spinach, Mozzarella, Parmesan, Canola Oil, Garlic, Honey, Dijon Mustard, Lemon Juice, Salt, Black Pepper.
Pancakes with Chicken and Mushrooms
Wrap: Milk, Water, Flour, Sugar, Eggs, Salt, Canola Oil
Filling: Chicken, Onion, Button Mushrooms, Canola Oil, Honey, Dijon Mustard, Lemon Juice, Salt, Black Pepper.
Pancakes with Pear
Wrap: Milk, Water, Flour, Sugar, Eggs, Salt, Canola Oil
Filling: Pear, Mascarpone, Cottage Cheese, Sugar, Lemon Juice, Butter, White Wine
Pancakes with Cherry
Wrap: Milk, Water, Flour, Sugar, Eggs, Salt, Canola Oil
Filling: Cherry, Mascarpone, Cottage Cheese, Sugar, Lemon Juice, Whiskey
Pancakes with Mushrooms and Onions
Wrap: Milk, Water, Flour, Sugar, Eggs, Salt, Canola Oil
Filling: White Mushrooms, Mozzarella, Parmesan, Onion, Canola Oil, Black Pepper.
Frozen Stuffed Crepes (4 pcs / 0.5 kg)
Stovetop (Pan):
Heat a non-stick pan over medium heat.
Add a small amount of butter or oil.
Place frozen crepes in a single layer.
Cover with a lid and heat for 4–5 minutes per side, turning gently, until fully heated.Microwave:
Place crepes on a microwave-safe plate.
Cover loosely.
Heat on high for 4–5 minutes, turning halfway, until hot.Do not refreeze after thawing.
