Pancake pie with fresh mushrooms

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.

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.

The dough should be like liquid sour cream.

Fry thin pancakes in a hot oiled pan.

Prepare the filling. Clean the mushrooms, wash them, chop finely, fry in heated oil, add sour cream (30 g), salt, mix and cool.

Place 1.5–2 tablespoons of filling on each pancake and roll it up like a tube.

Place the pancakes tightly in a deep greased dish.

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.