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Homemade fried crispy pancakes

⏱ 60 min🍳 15 min👤 4 pp★★★★☆

We all know about Findus crispy pancakes, small, delicious fried turnovers, filled originally with melted cheese and then, over the years and with their undisputed commercial success, with other scrumptious combinations. Today we wanted to create a homemade version, starting from scratch and even making the pastry at home. The crispy pancake pastry is very close to choux pastry and is not that difficult to make. For the filling, we thought we’d combine a little ham, smoked cheese and a teaspoon of béchamel, but you can include whatever you wish. If you have children, you can get them involved in making these authentic delicacies, but of course at point at which you start to fry them they will have to get out of the way, and then join in again when it’s time to eat!

Ingredients

Nutritional values 420 kcal / serving
Protein
18g
Carbohydrates
45g
Fat
18g
Fiber
1g

* approximate values per serving

Information
60 minutes Total time
15 minutes Active time
Serves 4 persons
★★★★☆ Hard

Preparation

Begin by making the dough using the same procedure as that for a choux pastry. Put the milk on to heat in a saucepan with the butter and the salt. When the milk reaches boiling point, remove from the heat and add the flour all at once. Mix well with a wooden spoon until the mixture begins to break away from the edges and form a ball. If you own a Thermomix food processor, place the milk, butter and salt for 10 minutes at 90 degrees then add the flour for 30 seconds at speed 4. Pour the mixture onto a work surface and knead it while it’s still warm. Roll it out fairly thinly and cut into circles with the aid of a bowl or large cup (the diameter must be at least 10 cm). Fill the centre of each dough circle with ham, cheese and a teaspoon of béchamel. With a brush, wet the edges of the discs with egg white. Fold over the pancakes, carefully sealing them with your fingers and then with the prongs of a fork. Dip the pancakes into some beaten eggs (some of the egg you used previously) and then in breadcrumbs. Fry in oil which is not too hot or you run the risk of burning the outside whilst leaving the filling raw. It requires medium hot frying oil in order to obtain even cooking and browning, whilst warming the filling gradually.

Tips
Pay attention to the temperature of the oil when frying these pancakes! If they become too dark it means that the oil is too hot and that the filling will remain undercooked. Take care to start with an oil temperature of 150°C and bear in mind that as you gradually add the pancakes to the oil, the latter will reduce in temperature by a few degrees.
Trivia
The filling of the first original fried crispy pancake marketed in Italy was just cheese. Only later, given the product’s success, did the company that made them expand the range with other types of fillings.

Step by step

Milk
Milk
**Click on the photos to access full step by step!

Additional information

Homemade Sofficini with Cooked Ham and Scamorza

Homemade sofficini can be customized with different fillings, but one of the most appreciated variations is with cooked ham and scamorza. This preparation involves filling the choux pastry discs with a creamy mix of ham and scamorza, which melts during cooking, creating an irresistible filling. To make them, follow the basic recipe, but be sure to add a generous amount of béchamel to make the filling even softer and tastier. After filling the sofficini, coat them in breadcrumbs and fry them in extra virgin olive oil to achieve a golden and crispy crust. This variation is perfect for those who love classic flavors and do not want to miss out on a good comfort food dish!

Homemade Sofficini from Molise

One of the most traditional variations of sofficini is the one typical of the Molise region, where the preparation is enriched with local ingredients. In this version, the sofficini can be filled with typical cheeses from the area, such as caciocavallo, and accompanied by a fresh tomato sauce. The cooking is done in the oven, resulting in a lighter and healthier dish while still maintaining the external crunchiness. This reinterpretation of sofficini preserves their original shape but offers a unique and authentic flavor that tells the story of Molise's culinary traditions. Try serving them with a sprinkle of oregano for an extra aromatic touch.

Light Homemade Sofficini without Frying

For those who are mindful of their diet, homemade sofficini can be prepared in a light version, avoiding frying. In this preparation, the sofficini are baked, making them lighter and more digestible. Use a light choux pastry base and fill them with ingredients like ricotta and spinach for a healthy and nutritious filling. To achieve an external golden color, brush the sofficini with a drizzle of oil before baking. This version is ideal for those who want to enjoy sofficini without giving up a balanced diet, while still maintaining the taste and texture that characterize this dish.

Nutritional Benefits of Homemade Sofficini and Approximate Calories

Homemade sofficini offer several nutritional advantages. By using fresh ingredients like milk, eggs, and cheeses, you can create dishes rich in protein and calcium, essential for bone health. Additionally, if prepared with whole ingredients and vegetable fillings, they can also provide useful fiber for digestion. On average, a soft baked sofficino contains about 200-250 calories, depending on the filling and size. Choosing to make them at home allows you to control portions and ingredients, making them a healthier option compared to industrial products, which are often rich in preservatives and additives.

How to Store Homemade Sofficini?

One of the most common questions concerns the storage of homemade sofficini. They can be stored in the refrigerator for up to 2-3 days, ensuring they are placed in an airtight container to prevent them from drying out. If you want to keep them longer, you can freeze them before cooking. In this case, arrange them on a tray so they do not touch and place them in the freezer. Once frozen, transfer them to a food bag and keep them for up to 2 months. When you want to consume them, there is no need to thaw them: you can cook them directly in the oven or fry them, slightly increasing the cooking times.