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➠ Pancakes with mushrooms and cheese

Pancakes with mushrooms and cheese

1090

Kitchen Russian

Calorie content 186.7 kcal

Portions 6 port.

Cooking time 60 minutes

Proteins * 11.4 gr.

Fats * 11.1 gr.

Carbohydrates* 16.4 gr.

Content

Pancakes with an exquisite filling of dried porcini mushrooms, cheese and onions are not a shame to serve to guests at the festive table as an appetizer. This filling, as a rule, is liked by everyone, without exception. These pancakes can be prepared for future use and frozen, and defrost and quickly fried before serving.

Ingredients

Dried mushrooms 60 gr. Parmesan cheese 60 gr. Onion 1 PC. Egg 1 PC. Cow's milk 200 ml. Sunflower oil 45 ml. Water 200 ml. Wheat flour 200 gr. Salt taste

Cooking process

Soak dried mushrooms in cold water for 1 hour.

To make pancake dough, combine milk, warm water and an egg in a bowl.

Add salt and sift flour.

Pour in odorless sunflower oil.

Punch the dough until smooth with a blender or mixer. Let stand for 5-10 minutes for the gluten to start working.

Grease a preheated pan with vegetable oil before each new pancake. Pour in 1 scoop of dough, distribute it over the pan. Fry pancakes on both sides.

Fold the finished pancakes in a pile.

For the filling in a hot frying pan, fry finely chopped onions and finely chopped mushrooms in sunflower oil, which must first be removed from the water and squeezed. Fry the mushrooms and onions for about 15 minutes, stirring occasionally.