These thin mushroom-filled pancakes are a delicious dish that can be prepared for any occasion. And in taste, they are in no way inferior to pancakes with meat.
Cooking time 30 minutes
Milk 3.2% fat. 1 l
Flour 300 g
Boiling water 120 ml
Eggs 3 pcs
Vegetable oil 4-5 tbsp. l.
Salt 1/2 tsp
Champignons (large, for filling) 2 pcs
Eggs (for filling) 2 pcs
Onion (for filling) 1 pc
Dill (for filling) 1 bunch
Vegetable oil (for filling) 2 tbsp. l.
Salt (for filling)
Pepper (for filling)
Beat eggs in a bowl.
Add milk and beat well. Add vegetable oil.
Add flour and salt. Mix well.
Add boiling water at the end and let the dough stand for 10-15 minutes.
Bake pancakes in a preheated pan on both sides.
For the filling, peel the onions and mushrooms.
Boil and cool the eggs, finely chop the dill.
Chop the onion and mushrooms finely and fry in vegetable oil for 2-3 minutes.
Add finely chopped eggs and herbs to the pan. Add salt and pepper to taste.
Place the filling on the pancake.
Roll up roll. To cut in half.
Pancakes with mushroom filling are ready. Place the halves of the rolls on a platter and serve.