All these pies and cakes have one thing in common - the consistency of the filling and the thickness of the pancakes. Pancakes should be non-yeast and very thin. But to start them on milk or on water is a matter of taste. I usually make them dairy.
The cream should not be too thick so that it spreads well over the surface of the pancake and is evenly absorbed into it, or too liquid so that it does not flow out and the cake (pie) does not break. That's all the tricks.
All these pies and cakes have one thing in common - the consistency of the filling and the thickness of the pancakes. Pancakes should be non-yeast and very thin. But to start them on milk or on water is a matter of taste. I usually make them dairy.
The cream should not be too thick so that it spreads well over the surface of the pancake and is evenly absorbed into it, or too liquid so that it does not flow out and the cake (pie) does not break. That's all the tricks.
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