Cheese packages

Delicious cheese and corn parcels, wrapped in golden pancakes

I invite you to discover a simple and tasty recipe, perfect for a weekend lunch or a casual dinner. These delicious cheese and corn parcels, wrapped in golden pancakes, are not only a feast for the taste buds but also a visual delight that will impress your loved ones. Preparing them is true art, and I will guide you step by step to achieve the best results.

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 4

Let's get started!

Recipe History
Pancakes have deep roots in the culinary history of many cultures. From thin crepes to thicker versions, each variant is a symbol of gastronomic creativity. In this recipe, pancakes are transformed into delicious parcels, bringing a fresh twist to a classic dish.

Necessary Ingredients

For pancakes:
- 50 g flour (choose a quality flour for a fine texture)
- 1 egg (preferably from free-range chickens)
- 100 ml milk (you can use skimmed milk or plant-based alternatives)
- 50 ml sparkling water (to add a bit of fizz to the pancakes)
- 1 tablespoon mixed herbs (rosemary, thyme, basil, dill, parsley, oregano – the choice of herbs will personalize your taste)
- 1 tablespoon oil (plus extra oil for frying)
- A pinch of salt

For the filling:
- 2 tablespoons mustard (choose a strong-flavored mustard for a more pronounced taste)
- 2 tablespoons ketchup (optional, for a sweet-sour note)
- 70 g tomato paste (make sure it's quality, without additives)
- 100 g melted cheese (you can also use ricotta or feta for a healthier option)
- 6 tablespoons corn kernels (canned or boiled at home)
- 1 teaspoon black pepper (freshly ground for a more intense flavor)

Step by step for preparing pancakes

1. Preparing the batter: Start by mixing the flour with a pinch of salt in a large bowl. Add the egg, 50 ml of milk, and 1 tablespoon of oil. Mix well with a whisk or mixer until you obtain a smooth composition.

2. Adding liquids: While continuing to mix, gradually incorporate the sparkling water and the remaining milk until the batter becomes thin and lump-free. If you still have lumps, you can strain the mixture through a fine sieve.

3. Flavoring the batter: Add the mixed herbs and mix again to evenly incorporate them into the batter.

4. Resting the batter: Cover the bowl with plastic wrap and let the batter rest in the fridge for 30 minutes. This step is essential as it allows the gluten to relax, giving the pancakes a finer texture.

5. Frying the pancakes: Heat a non-stick skillet over medium heat. Add 1 teaspoon of oil and let it heat up. Pour a small ladle of batter into the skillet, swirling the skillet to evenly distribute the batter. Fry the pancake for 2-3 minutes on each side until golden. Repeat the process for each pancake, adding a teaspoon of oil for each round.

Step by step for the filling

1. Preparing the filling: In a bowl, mix all the filling ingredients: mustard, ketchup, tomato paste, melted cheese, corn kernels, and pepper. Ensure the mixture is smooth and all ingredients are well incorporated.

2. Filling the pancakes: Place a portion of the filling in the center of each pancake.

3. Forming the parcels: Gather the corners of the pancakes like a little pouch, making sure not to squeeze too tightly to avoid tearing the pancake. You can use fresh herbs or string to tie them nicely.

4. Baking the parcels: Preheat the oven to 200°C. Place the parcels in a heat-resistant dish and bake them for 10-15 minutes until lightly browned.

Serving and accompaniment suggestions

The cheese and corn parcels are delicious served warm, alongside a fresh green salad or a yogurt sauce with dill. This combination will add freshness to the dish. You can also try serving them with a glass of dry white wine or a fragrant herbal tea.

Nutritional benefits

These parcels are not only tasty but also nutritious. The whole wheat flour used in the pancakes provides fiber, cheese adds protein, and corn is a good source of vitamins and minerals. The recipe can be adjusted to reduce calories by choosing low-fat cheese and substituting ketchup with fresh tomato sauce.

Frequently asked questions

1. Can I use gluten-free flour?
Yes, you can replace regular flour with gluten-free flour, but make sure to choose a flour blend suitable for pancakes.

2. Can I freeze the parcels?
Yes, the parcels can be frozen, but it is recommended to freeze them before baking. Then, you can bake them directly from the freezer.

3. What are possible variations for the filling?
You can experiment with various fillings, such as sautéed mushrooms, spinach and feta cheese, or minced meat.

I hope this recipe has inspired you to try something new in your kitchen. Wishing you success and joy in preparing these delicious parcels!

 Ingredients: For pancakes 50 g flour 1 egg 100 ml milk 50 ml sparkling water 1 tablespoon mixed herbs (rosemary, thyme, basil, marjoram, parsley, oregano) 1 tablespoon oil, plus for frying a pinch of salt For the filling 2 tablespoons mustard 2 tablespoons ketchup 70 g tomato paste 100 g melted cheese 6 tablespoons corn kernels (canned) 1 teaspoon black pepper

 Tags:  pancakes mustard processed cheese corn