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Pancakes and pancakes on milk

This is the basis of creativity for the hostess who makes breakfast. Milk is a versatile way to make them. They can be thick and thin, openwork, strong for fillings or tender and melting in the mouth.The base of Russian cuisine is yeast pancakes on milk. Do them at home for a long time, but simply. The lush dough hat will delight both the culinary beginner and the experienced chef. A million holes in the finished "sun" and their extraordinary pomp amaze both the cook and those who are treated. Who tried - he will ask to treat himself again. French crepes are baked with cream or milk-cream emulsion (equally). They have more eggs than in the Russian version, and they knead in a blender - they save time to eat tasty. Served on the table as a dessert (with sauces, in the form of a cake), and a snack (rolls baked in the oven, in cream under a layer of cheese; squares with salmon; baked in the form of layers with spread). Such pancakes make wonderful homemade pancake rolls. The creamy taste of the roll dough base is perfect with curd fillings, jam, sauces, as well as unsweetened pastes with fish, cheese, herbs, garlic. Cakes, festive and beautiful are real. The composition is the same as that of rolls, the moulding and appearance are different. Homemade pancakes are thin, tender and with a milky taste.