Pancakes with shrimp
4 servings
60 minutes
Shrimp pancakes are an exquisite combination of delicate dough and aromatic filling, embodying the traditions of Russian cuisine with a modern twist. The dish's history dates back to ancient Rus', where pancakes symbolized the sun and the warmth of the home hearth. In this version, thin, airy pancakes are filled with a creamy sauce featuring shrimp, mushrooms, and cream, creating a harmony of flavors: the lightness of seafood blends with the rich texture of mushrooms and the softness of cream. They can be served as a festive treat or an elegant breakfast. Serving chilled and sliced pancakes gives them a fresh, refreshing touch, making them ideal for warm days and summer gatherings.
1
Beat the eggs with salt and sugar, add 1 tablespoon of oil. Mix with flour, then gradually add milk until smooth. Bake pancakes.
- Chicken egg: 2 pieces
- Salt: pinch
- Sugar: pinch
- Vegetable oil: 3 tablespoons
- Wheat flour: 170 g
- Milk: 250 ml
2
Boil and chop the shrimp. Chop the onion and sauté in the remaining oil. Add the chopped mushrooms and sauté for 3 minutes. Pour in the cream, season with salt and pepper, and simmer for 3 minutes.
- Shrimps: 100 g
- Onion: 0.5 head
- Vegetable oil: 3 tablespoons
- Champignons: 3 pieces
- Heavy cream: 200 ml
- Salt: pinch
- Sugar: pinch
3
Let the mushroom mass cool, mix in the shrimp and herbs. Use the resulting mass to fill the pancakes and roll them up. Place in the cold. Then cut into large pieces and serve.
- Shrimps: 100 g
- Green: 1 bunch