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
1
Add sorrel to boiling water and cook for 2-3 minutes.
- Sorrel: 2 bunchs
2
Drain the prepared sorrel in a sieve to remove excess water.
- Sorrel: 2 bunchs
3
Pass the sorrel through the same sieve.
- Sorrel: 2 bunchs
4
Sauté butter with flour in a pot.
- Vegetable oil: 2 tablespoons
- Wheat flour: 100 g
5
Add milk and whisk.
- Milk: 300 ml
6
Add sorrel, a little sugar (to slightly sweeten the sorrel), and 2 eggs, and mix until smooth.
- Sorrel: 2 bunchs
- Sugar: 1 tablespoon
- Chicken egg: 2 pieces
7
Spread the pancakes with sorrel and roll them up.
- Blini (pancakes): 12 pieces
- Sorrel: 2 bunchs
8
Cut the rolls in half and place them in a greased dish.
- Vegetable oil: 2 tablespoons
9
Cover them with sour cream and place in an oven preheated to 140 degrees for one hour.
- Sour cream: 300 g
10
Serve hot.
