No. 359 — General Note: Pancake-Wrapped Small Pies
English editorial translation of Molokhovets recipe No. 359 from the 1901 Russian cookbook, with historical measures, method and source.
Prepare the pancake batter and fry pancakes as in No. 313 on a medium-sized frying pan, browning them on only one side.
When all are ready, take each pancake with its browned side facing upward, trim the edges and spread one spoonful of prepared filling in a thin layer over that side.
Fold two opposite edges inward. Starting at a third side, carefully roll up the pancake into a tube without tearing it. Trim the fourth edge evenly and brush it with leftover egg white so the roll stays closed.
Immediately before serving, arrange the filled pancakes in a hot frying pan with butter or sometimes deep-frying fat, and brown on all sides.
Transfer to a sieve lined with absorbent paper. Arrange in a neat pile on a small oblong platter covered with a decoratively folded starched napkin, as in the illustration mentioned by the author; or garnish with fried parsley or small bunches of fresh parsley along both sides.
The book then gives five alternative ways of finishing the rolled pancakes.
1. Simply fry the rolled pancakes in butter.
2. Or coat with two eggs beaten with a spoonful of water, then roll in breadcrumbs.
3. Or coat with two egg yolks beaten with two teaspoons each of olive oil and melted Finnish-style butter, then roll in grated bread.
4. Or dip in frying batter Nos. 298–301 and fry in deep fat No. 297.
5. Or coat with some of the remaining pancake batter and fry.