Pancake pie with mushrooms
8 servings
75 minutes
Crepe pie with mushrooms is a refined dish of Russian cuisine that combines tender layers of aromatic crepes and a rich mushroom filling. Its origin traces back to traditional Russian pies, where dough and mushrooms always held an honored place on the festive table. The pie's flavor is rich and harmonious: thin crepe layers are soaked in creamy sauce, while mushrooms add depth and zest. The delicate texture, complemented by melted cheese and a light crispness on top, makes this pie perfect for festive dinners and cozy family meals. It can be served with herbs and caviar, adding extra elegance. Crepe pie embodies home comfort and culinary mastery capable of winning the hearts of even the most discerning gourmets.
1
Mix eggs, yolk, milk, and salt in a food processor. Without turning off the processor, gradually add flour and blend until a smooth, lump-free dough forms. Let it sit at room temperature for 30 minutes, then pour in sparkling water and mix. Heat a pan over medium heat, grease it with half a teaspoon of melted butter, and cook the pancakes.
- Chicken egg: 2 pieces
- Milk: 0.5 glass
- Salt: to taste
- Pancake flour: 1 glass
- Carbonated water: 0.5 glass
- Butter: 3 tablespoons
2
Soak the dried mushrooms in chicken broth for 30 minutes. Strain the water from the mushrooms and chop them finely. Melt butter in a pan and sauté onion with garlic and mushrooms over medium heat until the onion is soft. Add sliced champignons to the pan and fry until they release water. Increase the heat, pour in the water left from soaking the mushrooms, and cook for 5 minutes until all the water is absorbed. Add vermouth and simmer for another 2 minutes. Season with salt and pepper, add cream, sour cream, and half of the cheese; mix well. Reduce heat to medium and simmer for 5 minutes until the sauce thickens slightly.
- Dried mushrooms: 30 g
- Chicken broth: 1 glass
- Onion: 40 g
- Finely chopped garlic: 2 g
- Champignons: 450 g
- Dry vermouth: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Heavy cream: 50 ml
- Sour cream: 1 tablespoon
- Grated Gruyere cheese: 60 g
3
Place a round piece of parchment paper at the bottom of a greased 20 cm diameter cake pan. Lay one pancake on the bottom and spread the filling evenly on top. Alternate pancakes and filling until all are used, leaving a pancake on top. Mix the sauce with the remaining cheese and dill. Spread the mixture on the top pancake. Sprinkle with breadcrumbs and place butter on top.
- Bechamel sauce: 100 ml
- Grated Gruyere cheese: 60 g
- Chopped dill: 2 tablespoons
- Breadcrumbs: 50 g
- Butter: 3 tablespoons
4
Bake at 205 degrees for 15 minutes until the top is golden.
5
Garnish with chopped green onions and a small mound of caviar before serving.
- Onion: 40 g
- Pancake flour: 1 glass