Pancakes with mushroom filling
2 servings
20 minutes
Mushroom-filled pancakes are a refined dish of Russian cuisine that combines the tenderness of thin pancakes with a fragrant filling of mushrooms, onions, and cream. The origins of this recipe delve deep into Russian gastronomy, where pancakes have always been a symbol of hospitality and celebration. Their filling is characterized by tenderness and creamy flavor, while the combination of cottage cheese and mayonnaise gives it a unique texture. These pancakes are perfect for a cozy breakfast, hearty lunch, or elegant dinner, and their golden crust and appetizing filling make them an ideal choice for both everyday menus and festive occasions.
1
Pour kefir into a deep container and add eggs.
- Kefir: 200 ml
- Chicken egg: 2 pieces
2
Add corn starch.
- Cornstarch: 40 g
3
Add soda.
- Baking soda: pinch
4
Add salt to taste.
- Sea salt: to taste
5
Add erythritol.
- Erythritol: 1 tablespoon
6
Whip the mixture with a mixer.
7
Heat oil in the pan. Pour the mixture into the pan in portions.
- Olive oil: to taste
8
When the pancake is browned, flip it and fry for another 2 minutes over medium heat.
9
Heat oil in a pan. Add finely chopped onion to the pan.
- Olive oil: to taste
- Onion: 30 g
10
Add coarsely chopped mushrooms.
- Button mushrooms: 125 g
11
After 3-4 minutes, add cream and stir. Reduce the heat.
- Single cream 10% fat: 15 ml
12
Add salt to taste after 2 minutes. Mix thoroughly.
- Sea salt: to taste
13
Add mayonnaise.
- Mayonnaise: 1.5 teaspoon
14
Add the cream cheese. Mix well. After 2 minutes, remove from heat and let it cool slightly.
- Cream cheese (curd cheese spread): 1.5 teaspoon
15
Place the prepared filling on the pancake.
16
Roll into roulades and serve.