Spicy pancakes with chanterelle sauce
4 servings
40 minutes
Spicy pancakes with chanterelle sauce are a true gastronomic masterpiece infused with the spirit of Russian cuisine. Light, airy pancakes with fresh herbs acquire a special aroma that is further revealed by the exquisite chanterelle sauce. Mushrooms sautéed with onions and stewed in cream with nutmeg and black pepper create a delicate, velvety texture that perfectly complements the pancakes. Historically, Russian cuisine is famous for dishes where mushrooms play a central role, as they have long been considered an important part of the diet. This recipe embodies comfort and tradition, making it perfect for a family breakfast or cozy dinner. Pancakes can be served as a standalone dish or as an addition to a festive table, impressing guests with their depth of flavor and elegance in presentation.
1
Knead the dough from flour, eggs, milk, and salt, and let it rest for 15 minutes.
- Wheat flour: 250 g
- Chicken egg: 2 pieces
- Milk: 500 ml
- Salt: to taste
2
Chop the greens and add to the dough, leaving some parsley aside.
- Spring onion: 1 bunch
- Parsley: 1 bunch
3
Fry pancakes in 2 tablespoons of butter and place them in a warm place.
- Butter: 3 tablespoons
4
For the sauce: chop the mushrooms.
- Chanterelles: 500 g
5
Chop the onion and sauté it in the remaining butter. Add the chanterelles and fry for 5 minutes.
- Onion: 2 heads
- Butter: 3 tablespoons
- Chanterelles: 500 g
6
Pour in the cream and simmer for about 5 minutes until the sauce thickens. Season with salt, pepper, add nutmeg and reserved parsley.
- Cream: 250 ml
- Nutmeg: to taste
- Ground black pepper: to taste
- Parsley: 1 bunch
7
Serve pancakes with mushroom sauce.
