Sorrel with pancakes

8 servings

60 minutes

Basically, this is a pancake casserole. Quite a common food for the 19th century. In noble families, they tried to somehow diversify the table, baked a lot of loaves, sweet and savory, and cooked casseroles. The logic is the same everywhere: take pancakes , grease them with putty, then either stack them in layers or lay them out in tubes, then pour in egg or sour cream, and bake. Here, sorrel was chosen as the second flavor - it turned out to be a good seasonal dish

Energy value per serving

• Calories: 269.3
• Proteins: 7.2g
• Fats: 17g
• Carbohydrates: 22.4g

Ingredients

• Pancakes: 12 pc
• Sorrel: 2 bunch
• Vegetable oil: 2 tbsp
• Wheat flour: 100 g
• Milk: 300 ml
• Sugar: 1 tbsp
• Chicken egg: 2 pc
• Sour cream: 300 g

Cooking steps

1. Add sorrel to boiling water and cook for 2-3 minutes.

   Required ingredients:

   • Sorrel: 2 bunchs

2. Drain the prepared sorrel in a sieve to remove excess water.

   Required ingredients:

   • Sorrel: 2 bunchs

3. Pass the sorrel through the same sieve.

   Required ingredients:

   • Sorrel: 2 bunchs

4. Sauté butter with flour in a pot.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Wheat flour: 100 g

5. Add milk and whisk.

   Required ingredients:

   • Milk: 300 ml

6. Add sorrel, a little sugar (to slightly sweeten the sorrel), and 2 eggs, and mix until smooth.

   Required ingredients:

   • Sorrel: 2 bunchs
   • Sugar: 1 tablespoon
   • Chicken egg: 2 pieces

7. Spread the pancakes with sorrel and roll them up.

   Required ingredients:

   • Pancakes: 12 pieces
   • Sorrel: 2 bunchs

8. Cut the rolls in half and place them in a greased dish.

   Required ingredients:

   • Vegetable oil: 2 tablespoons

9. Cover them with sour cream and place in an oven preheated to 140 degrees for one hour.

   Required ingredients:

   • Sour cream: 300 g

10. Serve hot.