Usuba
Thin Pancakes with Cream and Caviar
Delicate, almost weightless pancakes with butter in the batter, similar to crêpes. Served cold with colorful butter cream: white, green with dill, and pink with salmon. Garnished with red and black caviar. An elegant appetizer for a festive table.
- Total
- 120 min
- Standard serving
- 306.3 g
Ingredients
Total 11
Instructions
- 1
Step 1
Mix flour, salt, and baking powder in a bowl.
Add milk and vegetable oil, stir until it reaches the consistency of liquid kefir.
- 2
Step 2
Heat a pan without oil over medium heat.
Drop the batter with a teaspoon onto a hot skillet and fry until the edges set and are no longer liquid.
- 3
Step 3
Flip the pancake to the other side and fry until golden brown until it separates from the pan.
- 4
Step 4
Place the finished pancakes on a large plate and let them cool completely. Do not stack them — they should be cold and firm.
- 5
Step 5
For the green cream, blend the garlic with salt and dill using a blender.
Add one third of cream cheese and whisk until smooth.
- 6
Step 6
Place the green cream in a piping bag with a tip and refrigerate for about an hour. This will allow the cream to thicken and get rid of excess liquid.
- 7
Step 7
For the white cream, mix the remaining cream cheese with a fork and season with salt. No need to refrigerate.
- 8
Step 8
For the pink cream, puree the salted red fish with the last third of cream cheese. Cooling is not required — the cream is thick enough at room temperature.
- 9
Step 9
Once the pancakes have completely cooled, pipe colorful cream rosettes onto them using a pastry bag fitted with a star tip.
Garnish with red and black caviar. Serve chilled.
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