Pancake Terrine with Apples and Zucchini Recipe
Terrine made from classic very thin pancakes with milk without adding soda and baking powder. In the filling, I took local apples and zucchini, cooked on cream with cinnamon and vanilla. Terrine covered it with milk chocolate and cocoa.
Servings
5
Cook Time
120minutes
Servings
5
Cook Time
120minutes
Ingredients
For pancakes:
For the filling:
For filing:
Instructions
  1. Pancakes for terrine we need thin, elastic, so as not to tear. Therefore, I will bake classic pancakes according to an ancient recipe completely without baking powder and soda and with milk. The only thing that will break the classics is that I will add vanillin to the dough, because I will also add vanillin to the filling. Preparing everything for the test. Break the eggs and add sugar, vanilla, and combine with a hand whisk. The milk needs to be warmed up. Pour half the volume of milk into the eggs. Sift the flour and carefully combine it with the same whisk.
  2. Top up the remaining milk. The dough should be very liquid. Put a pinch of salt and pour sunflower oil. Oil is necessary in order not to grease the pan every time when baking another pancake. The dough is ready. Start baking pancakes. For kneading the dough, I always use a bowl with a spout. It will be very convenient to pour the dough from such dishes. Heat a frying pan. I have a frying pan D-24 cm. For baking the first pancake, I still smear the pan, because the dough is very liquid. Spread the dough over the pan in an even thin layer, tilting the pan from side to side. Baked a pancake with one moan to a beautiful ruddy color and tried with a spatula as the pancake grabbed.
  3. Easily turned over. From this amount of dough, I got 7 pancakes D-24 cm. Making the filling. Zucchini peeled and cut into small cubes. I have local apples and their skin is not thick, I did not cut it. Terrine can be made with just apples.
  4. In a saucepan, melt the butter. Apples are also cut into cubes like zucchini. Spread the zucchini and apples, add sugar and simmer for 5 minutes. Add the cinnamon and vanilla.
  5. Mix and pour the cream. Simmer for 10 minutes. The filling is ready. It needs to be cooled. While the filling cools, prepare a suitable form for the terrine. It is best to take a rectangular one and the height so that it has at least 5 cm. If the mold walls are not smooth, then we lay it with cling film. We put 4 pancakes in the form (see the photo).
  6. Put a layer of filling on these pancakes. Next, take another pancake and bend it in half, put the filling on one half, cover with the second half.
  7. Again, we put the filling. Take another pancake and close the top of the filling, carefully tuck the edges of the first four pancakes (see photo). Press tightly and cover the top with cling film. I have a silicone cover from this mold. Put it in the refrigerator. Ideally for the night. But if there is no time to wait, let the terrine stand in the refrigerator for an hour or two. It will be denser and will hold its shape when you take it out on a serving dish. In General, that’s all! The terrine is ready. You can eat it without chocolate or cocoa. It will also be very tasty.
  8. She put the terrine on the Board, turning the form over, and the terrine came out easily. I smeared the top with melted milk chocolate, added cream to it, and sprinkled cocoa when the chocolate set. I didn’t wait all night for the terrine to be tighter, I needed it urgently. Given. Such a handsome man.
  9. Cut and eat. Great for tea. Very tasty and satisfying.
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