Ingredients:
– Two eggs
• Sugar, 2 tablespoons
• A little salt
kefir, 250 milliliters
250 grams of semolina
• Soda, measuring one tablespoon
• Fruit filling, such as apples
Instructions:
1. Start with making the dough:
• In a bowl, whisk together the eggs, sugar, salt, and vanilla.
Stir in the kefir.
Combine with baking soda.
Second, stir in the cheese and semolina:
Slowly incorporate the semolina into the dough.
• Work the cheese into the dough until it’s soft.
3. Get the filling ready:
• A surplus of apples (or other fruit)—a lot of apples.
Cook the apples with the sugar and melted butter for three to four minutes, or until the apples are tender and golden.
dark brown.
4. A Crepe Recipe:
• Spoon the dough into a plastic square bag or baking bag.
• Lightly oil the pan and set it over medium heat.
Place tiny components on the conveyor.
• Apples fill in every circle.
To add an extra layer of dust, cover.
5. Cook in a skillet until a golden brown color develops:
Coat in oil and fry until golden brown, flipping once.
Cook by carefully opening.
Advice • To improve the dough’s texture, add a teaspoon of cinnamon.
Swelling should not be exaggerated; in fact, less is more.
• Measure out a portion of the basket using a spoon.
• Vary the cooking time based on the pan’s size.
Questions 1. Are other fruits suitable? Without a doubt! Fruits like strawberries, pears, or anything you choose will do.
Can kefir be used in place of yoghurt? Kefir gives a peppery kick, but plain yoghurt works just as well.
taste.
(3) Is it possible to prepare the batteries ahead of time? It’s best used for delicate crusts, and you may prepare it in advance if you want.
time.
4. What is the best way to reheat dish leftovers? Just a few minutes in the oven or toaster oven will do the trick.
Is gluten an ingredient in these pancakes? 5. Sure, since flour isn’t an ingredient.
Variations
These pancakes are versatile and can be customized in many ways. For a richer flavor, try adding a teaspoon of vanilla extract or a pinch of nutmeg to the dough.
If you prefer a savory twist, omit the sugar and fill the pancakes with ingredients like cheese, herbs, or sautéed vegetables. For a gluten-free version, replace semolina with almond flour or gluten-free oats, though the texture may vary slightly.
The fruit filling can also be swapped or mixed. Berries like blueberries or raspberries add a tart contrast, while bananas or peaches offer a sweeter taste.
For a decadent touch, drizzle the cooked pancakes with honey, chocolate sauce, or a dollop of whipped cream before serving.
Experiment with spices to enhance the flavor profile. Cardamom or ginger pairs well with apples, while cinnamon complements pears beautifully.
You can even add a handful of chopped nuts or shredded coconut to the filling for extra crunch.
Tips
For the best results, let the dough rest for 10–15 minutes after mixing. This allows the semolina to absorb the liquid, resulting in a smoother texture.
If the dough feels too thick, add a splash of milk or kefir to loosen it. Conversely, if it’s too runny, a bit more semolina will help thicken it.
When frying, keep the heat at medium to prevent burning. The pancakes should cook evenly, developing a golden-brown crust without staying raw inside.
Use a non-stick pan or well-seasoned cast-iron skillet for the easiest flipping. If the pancakes stick, lightly grease the pan again between batches.
For uniform pancakes, use a piping bag or a zip-top bag with a corner snipped off to portion the dough neatly.
This ensures even cooking and a professional appearance. If you don’t have a piping bag, a small spoon works, though the shapes may be less consistent.
How to Store
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in a skillet over low heat or in a toaster oven for a few minutes until crispy.
Avoid microwaving, as it can make them soggy.
For longer storage, freeze the pancakes in a single layer on a baking sheet before transferring them to a freezer-safe bag. They’ll keep for up to 2 months.
Reheat directly from frozen in a preheated oven at 350°F (175°C) for 5–7 minutes or until heated through.
If you’ve prepared extra filling, store it separately in the fridge for up to 3 days or freeze it for later use.
Thaw and reheat gently before assembling fresh pancakes.
This makes for a quick and easy meal or snack whenever you’re craving something sweet.
Conclusion
These semolina pancakes with fruit filling are a delightful treat, balancing sweetness and texture perfectly. The simplicity of the ingredients allows for endless creativity, making them suitable for breakfast, dessert, or a snack. Whether you stick to the classic apple filling or experiment with other fruits and flavors, the result is always satisfying.
With easy storage and reheating options, these pancakes are a practical choice for busy days. Enjoy them warm with a dusting of powdered sugar, a drizzle of syrup, or just as they are—crispy on the outside and tender on the inside. Happy cooking!
Enjoy!