Pancake pie with fresh mushrooms
4 servings
50 minutes
The recipe is taken from the book "Ural cuisine.
1
Mix 3-4 tablespoons of flour, milk, yeast, and a small amount of sugar to make a dough and place it in a warm place.
- Wheat flour: 400 g
- Milk: 100 ml
- Fresh yeast: 10 g
- Sugar: to taste
2
When the dough rises, add the remaining flour, egg, pour in the melted and cooled oil (100 g), add sugar and salt, knead well and place it back in a warm place to rise.
- Wheat flour: 400 g
- Chicken egg: 1 piece
- Butter: 130 g
- Sugar: to taste
- Salt: to taste
3
The dough should be like liquid sour cream.
4
Fry thin pancakes in a hot oiled pan.
- Butter: 130 g
5
Prepare the filling. Clean the mushrooms, wash them, chop finely, fry in heated oil, add sour cream (30 g), salt, mix and cool.
- Fresh mushrooms: 150 g
- Butter: 130 g
- Sour cream: 200 g
- Salt: to taste
6
Place 1.5–2 tablespoons of filling on each pancake and roll it up like a tube.
7
Place the pancakes tightly in a deep greased dish.
8
Pour the sour cream mixed with salt and sugar, place it in a preheated oven at 180–200 degrees and bake for 12–15 minutes.
- Sour cream: 200 g
- Salt: to taste
- Sugar: to taste