Pancakes with mushrooms- an old, widespread and favorite dish of Slavic cuisine. Today, the number of recipes for pancakes with mushrooms is very diverse and extensive, which clearly indicates the popularity of this type of baking. Pancakes with mushrooms can be divided into two large categories - thin pancakes stuffed with mushrooms and regular fluffy pancakes like those with chopped mushrooms added to the dough. Each type of pancake is delicious. Thin pancakes stuffed with mushrooms are especially popular. Just imagine how many different versions of pancakes you can prepare if you change the recipe for the filling, dough and the method of wrapping the filling in the pancakes.

You can make pancakes with mushroom filling from any mushroom. Wild mushrooms are pre-boiled, while oyster mushrooms and champignons are immediately fried with onions in oil. In addition to mushrooms, other ingredients can be added to the filling.

Pancakes with mushrooms and chicken, cheese, potatoes, meat, eggs, and minced meat are very tasty. As for the dough for pancakes with mushroom filling, you can also improvise a lot here. You can use any kind of thin pancakes, be it thin pancakes made with milk, mineral water, water, kefir, boiling water, and so on. Well, if you want to be completely original, you can knead pancake dough by adding corn, rye, rice or buckwheat flour to the wheat flour.

Now let's move on to the recipe and see how to cook pancakes with mushrooms – step-by-step recipe with photos. The pancakes will be cooked with milk, and champignons will be used as a filling.

Ingredients for the dough:

• Eggs – 2 pcs.,
• Salt – 1 teaspoon,
• Sugar – 1 teaspoon,
• Olive or sunflower oil – 4 tbsp. spoons,
• Milk – 400 gr.,
• Wheat flour – 200 gr.,

Filling ingredients:

• Champignon mushrooms – 400 gr.,
• Onion - 1 pc.,
• Black pepper - a pinch
• Salt - to taste
• Sunflower oil.

Ingredients for frying pancakes:

• Vegetable oil or piece of lard,
• Egg – 3 pcs.,
• Salt - on the tip of a teaspoon.

Pancakes with mushrooms - recipe with photos

It is advisable to start preparing pancakes by preparing the mushroom filling. Wash the mushrooms, in this case champignons. Chop them finely.

To give the filling a brighter taste, add onions to it. Cut the onion into cubes.

Place chopped onions and mushrooms in a hot frying pan with oil. Add black pepper and a little salt to taste. In addition to black pepper, you can add any other spices. Fry the champignons, stirring them for 15 minutes.

Remove the pan from the stove and let the mushroom pancake filling cool. In the meantime, you can start preparing pancake dough with milk. In principle, this pancake recipe can also be prepared with water, although pancakes with water will have a less pronounced creamy taste. Beat two eggs into a deep bowl.

Add sugar and salt.

Beat the eggs with a whisk.

Pour in olive or sunflower oil.

Pour in cold milk. Whisk the mixture until you get white egg foam on the surface.

To improve the quality of the dough and pancakes in general, sift the wheat flour through a sieve. Add it to the milk-egg mixture in small portions. After adding flour, stir the pancake dough immediately.

The finished dough for pancakes with mushrooms should have a consistency similar to kefir. Do not make the dough too thick or too thin; in the first, as in the second option, it is very difficult to obtain thin, high-quality pancakes from such dough.

Now you can start baking pancakes. Heat the frying pan. To prevent pancakes from sticking to it during frying, even though the dough contains vegetable oil, it is recommended to oil the pan. This can be done using a small amount of vegetable oil or lard. Try not to pour a lot of sunflower oil into the pan, otherwise the pancakes will turn out to be overly greasy, but we don’t want that.

It is most convenient to grease the pan with vegetable oil using a pastry brush. Use a ladle to scoop out the dough. Depending on the diameter of the frying pan, one pancake will take from one to half a ladle of dough. After pouring the dough into the pan, quickly twirl it in your hands so that the dough is evenly distributed on it.

Fry thin pancakes in milk on both sides, turning them over with a wide spatula.

Place in a pile on a plate.

When all the pancakes are ready, you can start stuffing them. Cut the pancake into two parts. Place mushrooms on one side of it, as shown in the photo.

Cover with the second part of the pancake that does not have filling.

Dip the mushroom pancake in beaten eggs with a pinch of salt.

• For pancakes for 15-16 pcs:

130 g flour

350 ml milk

2 medium eggs

30 g sugar

40 g vegetable oil

4 g salt (0.5 teaspoon)

• For filling:

500 g champignons

1 medium onion

30 g bacon

optional

500 ml cream 10-20%

40 g butter

40 g flour

Description

Today I'm making pancakes with mushrooms. I will bake thin pancakes with milk according to a very successful, proven, universal recipe. The pancakes are truly versatile; they go well with both sweet and savory fillings, and are also delicious on their own. I will wrap the pancakes with a mushroom filling, which will contain not only fried mushrooms, but also a creamy sauce, which will give our pancakes a special tenderness, velvety, and creaminess. Very tasty pancakes! Let's cook!

PREPARATION:

For pancake dough we need 350 ml of milk, 2 medium chicken eggs, 130 g of flour, 30 g of sugar, 40 g of vegetable oil and 4 g of salt. The recipe is in grams, it is verified and accurate.

Lightly beat chicken eggs, pour in milk, add sugar, salt, add sifted flour

and knead the thin pancake dough. It is very desirable that the pancake dough is free of lumps. But if small lumps remain, then it’s okay, they will disperse later. Or you can punch the dough with a mixer until smooth. This is the resulting thin dough.

Leave it on the desktop for 30-40 minutes. Pour vegetable oil into the rested dough, mix and move to the stove to fry the pancakes. Since the dough contains quite a lot of vegetable oil, you can fry the pancakes in a dry frying pan. It is usually recommended to grease the pan before frying the first pancake. Fry the pancakes as usual - pour in the batter, spread in an even thin layer, fry on one side, turn over and fry on the other side.

Remove the fried pancake, pour a new portion of batter into the frying pan and fry all the other pancakes in exactly the same way. From this amount of dough you get 15 pancakes with a diameter of 18 cm. They are thin, flexible, easy to fold and do not break, and easily return to their shape.

For the filling we need 500 g of champignons, 1 medium onion, 30 g of bacon (I used boiled and smoked). Bacon plays the role of spice in this recipe, playing in contrast, it emphasizes the creaminess of our filling. If you don't want to use the bacon, just skip it, no need to substitute anything. Cut the bacon into strips, finely chop the onion. Wash, dry and chop the mushrooms.

You can chop the mushrooms finely or coarsely – everything is at your discretion. I cut several mushrooms into plates that I will use for decoration. Place chopped bacon in a hot frying pan and lightly fry. If the bacon is not very fatty, you can add a little vegetable oil to the pan. Add the onion and fry for 1-2 minutes until transparent.

Add the chopped mushrooms and fry until the minced meat is cooked and dry. During the frying process, the mushrooms will definitely release juice; as a rule, there is quite a lot of it. Fry the mushrooms until the juice has completely evaporated. There is no need to fry it too much, just a little bit is enough.

Set aside the fried mushrooms, pour vegetable oil into the frying pan, lay out the chopped mushroom slices and fry on both sides until cooked and golden brown.

Set aside the fried mushroom slices.

For the sauce we will need 500 ml of cream, the fat content of the cream is at your discretion, I usually take 10-20% (as an option you can take milk), 40 g of butter and 40 g of flour. Place butter in a frying pan and melt.

Add flour and fry for 1-2 minutes.

The flour should completely absorb the butter and form a flour ball. Then we will gradually add cream in small portions.

We add each subsequent portion only after the flour has absorbed the previously added portion of cream. At first, the flour will completely absorb the cream, the flour lump will become larger and larger. At some stage, the cream will no longer be absorbed by the flour, this flour lump will begin to dissolve and a sauce will form. Stir the sauce constantly so that it is smooth and without lumps. Salt the sauce. If you suddenly fail to get rid of flour lumps, you can always strain the sauce or puree it with a blender; in general, this is not a big problem. After boiling, cook the sauce for 1-2 minutes. The consistency of the sauce is approximately like mayonnaise.

Remove the sauce from the heat and let cool completely.

So, for the filling, we fried mushrooms with onions and bacon and prepared a creamy sauce.

All we have to do is mix them and our filling will be ready. Add the sauce to the mushrooms gradually, focusing on the consistency and your taste.

You may not want to add all the sauce; perhaps you will only add half. I left only literally 1-2 tablespoons of sauce to decorate the pancakes, and added the rest to the mushrooms. At the very end, taste the filling and add salt if necessary. Place about 1 tablespoon of mushroom filling in the center of the pancake

and fold it in the most usual way - an envelope.

Store the finished pancakes in the refrigerator until serving. To do this, let them cool completely, put them on a plate, cover with film so that the pancakes do not dry out, and put them in the refrigerator.

These pancakes can be stored in the refrigerator for up to 3 days. Before serving, take out the pancakes and fry them. Dilute the reserved sauce with milk or cream, or even water, so that the sauce is less thick and flows easily from a spoon.

Before serving, take the pancakes out of the refrigerator, fry in a frying pan, pour over the sauce

and garnish with fried mushrooms.

Enjoy your meal!

Pancakes are a great example of an easy-to-prepare snack that can be served for dinner with your family or on a holiday table. Moreover, there are a great many recipes for this dish that can satisfy any gastronomic preferences. Fans of mushroom dishes will definitely want to try pancakes with mushrooms, which we will learn how to make in this article.

30 min 5 servings 386 kcal Very easy to prepare

Pancakes stuffed with mushrooms are prepared using various ingredients. This opens up wide possibilities for imagination for chefs, and for pancake lovers - unique flavor notes of each recipe.

Preparing the dough

Before moving on to the variety of fillings, let’s deal with what pancakes cannot do without – dough. Here we will look at probably its most common recipe. The first thing to note is that the ingredients should be at room temperature.

You will need:

• half a liter of milk;
• 2 chicken eggs;
• 2 cups of flour;
• a tablespoon of sugar;
• 2 tablespoons sunflower oil;
• salt to taste.

Cooking process:

1. Beat milk, eggs and sugar until smooth.
2. Sift the flour and add it to the dough, stirring so that no lumps remain. Add oil and salt to taste.
3. Heat a frying pan and grease it with oil. Fry the pancakes on both sides and place on a plate to cool.
4. You can start preparing the filling.

Mushroom filling

This pancake filling can be made from any mushroom. Its recipe is quite simple, and it is popular due to the ability to add additional ingredients, for example, tomatoes or carrots. After cooking, all that remains is to put the filling on the pancake, wrap it and eat it.

So, for the recipe you will need:

• 200 g wild mushrooms;
• 1 onion;
• a little vegetable oil;
• salt and pepper - to taste.

Cooking process:

1. Wash the mushrooms and cut into thin slices, the onion into small pieces.
2. Pour sunflower oil into a frying pan, add mushrooms and dry over medium heat. Then add the onion, salt and pepper. Fry until the onion turns golden.
3. Pour the mushrooms and onions into the dish; if you wish, you can experiment and add your own ingredients, mixing everything well.
4. The filling is ready. Stuff the pancakes and enjoy the taste!

Will your guests not have enough of just pancakes? Find out and delight them with the exquisite taste and variety of your culinary skills.

Recipe with mushrooms and egg

Since many people love pancakes with mushroom filling, different versions of their preparation also differ in the variety of ingredients. One of these is a recipe with carrots, onions and eggs.

For this you will need:

• 250 g boiled mushrooms;
• medium sized onion;
• 4 eggs;
• 2-3 carrots;
• salt and pepper - to taste;
• If desired, you can add mayonnaise or sour cream.

Cooking process:

1. Grate the carrots on a coarse grater, cut the onion into rings. Then fry everything in vegetable oil, putting the onion in the pan first, then the carrots. Fry over medium heat until golden brown. You can also add herbs to taste.
2. Pour pre-diced mushrooms into another frying pan, fry for 15-20 minutes, add carrots and onions, salt and spices to taste. Now you can put everything on a plate and let it cool.
3. Boil the eggs and chop in an egg slicer. Mix them with mushrooms. If desired, you can season with sour cream or mayonnaise.
4. And the last stage with a pleasant ending. Place the filling on the pancakes, roll them into rolls, and you can start tasting.

Potato and mushroom filling

During cheese week, or simply Maslenitsa, there is a tradition of eating pancakes. But few people know that they cannot eat meat at this time and they are not supposed to stuff pancakes. Although this is not a reason to be upset, since you can prepare equally satisfying and tasty pancakes with potatoes and mushrooms.

The ingredients you will need:

• 1 onion;
• 300 g potatoes;
• 100 g of any mushrooms;
• salt and pepper.

Cooking process:

1. Boil the potatoes and mash them. You can add milk - it's a matter of taste.
2. Cut the onions and mushrooms into small cubes, pour into a frying pan, after adding sunflower oil, and sauté. Then stir in the potatoes.
3. That's all. All that remains is to spread the filling onto the pancakes, roll it up into an envelope and start eating.

Savory dish with cheese and mushrooms

Are you expecting guests and don’t know what delicacy to surprise them with? With the help of simple manipulations with the composition of the dish, it can acquire a delicate piquant taste. So, let's learn how to cook pancakes with mushrooms and cheese.

You will need:

• 300 g champignons (can be replaced with other mushrooms);
• 2 small onions;
• 200 g cheese;
• several pickled cucumbers (optional).

Cooking process:

1. Cut the onion into small pieces, the champignons into slightly larger pieces.
2. Heat a frying pan, add vegetable oil, onion and fry a little. Then add the mushrooms and stir for 10 minutes over medium heat.
3. Grate the cheese on a fine grater. If using cucumbers, cut them into rings.
4. When the champignons and onions have cooled, place a tablespoon of them in the center of each pancake, sprinkle with cheese and add cucumbers.
5. Roll the pancakes into envelopes and brown in a frying pan.
6. All. Pancakes with mushrooms and cheese are ready.

Cheese, mushrooms and ham in one recipe

To turn pancakes with mushroom filling into a truly festive appetizer, you need to add special ingredients that will give the dish an exquisite taste. You're probably thinking about caviar. But there is a recipe that everyone can afford. Pancakes with mushrooms and cheese will acquire a special taste if you slightly change the ingredients.

You will need:

• 200 - 300 g ham;
• a small jar of pickled mushrooms;
• 200 g hard cheese;
• salt and pepper - to taste.

Cooking process:

1. Cut the ham into thin slices.
2. Grate the cheese on a fine grater.
3. Place a couple of slices of ham, a spoonful of mushrooms in the center of the pancake and sprinkle cheese on top.
4. Roll the pancakes into rolls or envelopes, as desired.

In general, pancakes with mushrooms and cheese are a fairly popular dish, and whatever additional products are added to it! People sometimes call it “French breakfast”. Gourmets even mix several different types of cheese to achieve a unique taste.

February 23 is Defender of the Fatherland Day. On this day, it was obligatory for me to congratulate my grandfather, because who, if not him, knows firsthand what it means to “defend the Motherland.” He joined the ranks of the military very young, first went to flight school, and then took to the skies on a TU-2 to defeat the enemy... He retired with the rank of colonel. Immediately after the war, he met his, one might say, girlfriend in battle, his beloved and only wife. Who throughout the years of military service moved from place to place, following her husband. Garrisons, training grounds, shooting ranges, airfields - there were a lot of things in their lives, but the grandmother never missed the opportunity to pamper her husband with his favorite dish - spring rolls. One of the options was onions with eggs and buckwheat, but for the holiday table I offer you a more interesting filling (an option from the Internet with minor changes) and I want to dedicate this recipe to my grandfather - for the peaceful sky above his head, and to my grandmother - for taught me to cook.

Chicken egg Milk Wheat flour Vegetable oil Soda Salt Buckwheat Mushrooms Brisket Onions Butter

Pancakes stuffed with mushrooms and other ingredients are a rather labor-intensive dish that requires a certain skill and experience of the housewife, time and effort. But if the filling is prepared correctly, such pancakes can become the decoration of a festive table, the “highlight” of the culinary program. For cooking, you can use different varieties of mushrooms, as well as their types - frozen or dry mushrooms.

Pancakes with mushrooms can be a festive table decoration

There are many options for preparing the filling. Mushrooms are a versatile ingredient that goes well with other foods. For example, with chicken or quail eggs, spicy spicy sauce, potatoes, minced meat, cream and even chopped cabbage. Thanks to mushrooms, any dish acquires a special bright aroma and a delicate aftertaste.

A simple recipe for mushroom filling for pancakes

The recipe for a simple mushroom filling does not require the use of a large number of ingredients. This pancake filling is prepared in a matter of minutes and does not differ in taste from more labor-intensive recipes.

Ingredients:

• about 400 grams of fresh or frozen mushrooms;
• 2 medium onions;
• 1 large carrot;
• 1 chicken egg;
• spices and salt to taste.

Prepare frozen mushrooms for use. They need to be defrosted at room temperature, without exposing it to serious changes. At the same time, the product will release juice - it can be easily drained. Next, the fruits are fried in sunflower oil until golden. In a separate saucepan, cook onions and carrots. Hard boil the eggs. Combine all the ingredients and mix, fill the pancakes with the mixture.

Classic pancakes with mushrooms (video)

Preparing the filling for pancakes from mushrooms and eggs

Mushroom filling with eggs is a hearty pancake dinner for the whole family.

You will need:

• chicken eggs - 4 pieces;
• 1 bunch of parsley;
• 350 grams of mushrooms;
• half a medium onion.

Wash champignons or fruits of any other variety under water and chop. Then they can be fried in a frying pan until golden brown or stewed in a slow cooker. Add chopped onion to the mixture.

Finely chop the hard-boiled eggs and mix with the prepared mushrooms in a heat-resistant bowl. Add parsley and a few drops of sunflower oil. The filling is ready.

Pancakes with mushrooms and eggs

Mushroom and chicken pancake filling

The mushroom and chicken filling is particularly satisfying. Chicken meat gives the pancakes a special creamy taste, and mushrooms add aroma.

You will need:

• 500 grams of chicken fillet;
• about 300 grams of champignons;
• 1.5 pieces of onions;
• 3 egg yolks;
• salt and pepper to taste.

Cut the mushrooms into thin slices and fry in a frying pan. Finely chop the onions and fry in a saucepan in butter until golden brown. Pour cold water over the chicken fillet, sprinkle with salt and bring to readiness, pass all the ingredients through a blender. Beat in the egg yolks. Fry the whole mass over low heat, pour in a little cream for more juiciness.

Pancakes with mushrooms and chicken

Mushroom and potato pancake filling recipe

In this version of the filling, another vegetable is used together with mushrooms - potatoes. Due to the high starch content, the pancake filling does not fall apart. They are convenient to serve with various sauces.

Necessary:

• about 250 grams of wild mushrooms;
• 2 onions;
• 3 large potatoes;
• a teaspoon of salt;
• ground allspice to taste.

Preparing the dish:

1. Cut the potatoes into pieces. Prepare the onion and cut it into small cubes. Place the potatoes in a separate bowl, add water and cook until fully cooked for twenty minutes.
2. Wash the forest fruits and boil until tender for about ten minutes. After they have cooled, cut them into small cubes.
3. Fry the onion in a heated frying pan.
4. Drain the potatoes and mash them until smooth. Add mushrooms and onions to the main mass, salt and pepper to taste.

Pancakes with mushrooms and cheese (video)

The best recipes for pancakes stuffed with mushrooms

The ability to cook pancakes was valued in ancient times. But modern housewives, despite all the variety of kitchen appliances, do not always have experience in preparing pancakes. The recipes below will help correct this oversight - the pancakes they make are especially juicy and quite thin, but at the same time flexible for the filling.

Recipe for thin pancakes stuffed with mushroom filling

Thin pancakes with mushroom filling are a real find for any housewife. They can easily feed both children and adults. It is the thin layer of dough in which the filling is wrapped that gives the pancakes their zest.

Ingredients:

• about 300 grams of premium wheat flour;
• 700 milliliters of milk;
• chicken eggs - 3 pieces;
• one and a half teaspoons of salt;
• 1.5 tablespoons of granulated sugar;
• 700 grams of mushrooms;
• 3 pieces of onions;
• half a glass of olive oil.

The algorithm for preparing such pancakes is simple:

1. The most convenient way to mix pancake dough is to use a mixer. You need to drive eggs into its thicket, add less than half a teaspoon of salt and milk. Mix at low speed. Add 300 grams of flour, mix and remove any stuck dough from the sides of the bowl. Pour in the remaining milk and knead the batter. Set it aside for the flour to swell.
2. Prepare the mushroom filling. Peel the onions and cut into small cubes. Wash the mushrooms or, if they are champignons, wipe them with a soft sponge. Cut into small pieces with a sharp knife.
3. In a bowl with high sides and a thick bottom, fry the onions and mushrooms until translucent. Sprinkle with salt and pepper, simmer until tender over low heat.
4. Mix the dough with a mixer for about two minutes, strain through a fine sieve. Add three tablespoons of any vegetable oil and start baking. Grease a frying pan with fat or oil, bake thin pancakes, browning them on one side. From the specified amount of ingredients, on average, about twenty pancakes with a diameter of 25 centimeters are obtained.
5. Place the finished pancakes on a wide plate and coat each one with butter. Place a little filling in the middle of each and roll up. Fry each pancake, seam side down, in a dry frying pan.

Thin pancakes stuffed with mushroom filling

How to cook pancakes with mushrooms and onions

To prepare pancakes stuffed with mushrooms and onions you need:

• about 1 liter of milk;
• 5 chicken eggs;
• a quarter teaspoon of soda;
• a pinch of table salt;
• 6 tablespoons oil;
• half a kilogram of flour;
• 250 grams of dried porcini mushrooms;
• 1 onion;
• 2 tablespoons butter;
• ground black pepper.

Let's start cooking:

1. Heat the milk in a small enamel saucepan, but do not let it boil. Add salt and sugar to taste, beat in soda and eggs. Stir until smooth and add vegetable oil. Beat the mass and add in small portions the flour, passed through a sieve and saturated with oxygen.
2. Knead a liquid but viscous dough. Its structure should resemble liquid sour cream or cream.
3. Grease a frying pan with vegetable oil and pour in the dough in small portions, thereby preparing the pancakes. Bake pancakes until the dough is gone.
4. Prepare the filling. Soak dried porcini mushrooms in water, then boil with salt and drain in a colander. Fry the onion in a frying pan, season with your favorite spices. Add chopped mushrooms and fry for about five minutes.
5. Fill the pancakes with mushrooms and leave to sit for a little over five minutes. Serve hot.

Pancakes with mushrooms and onions

Recipe for hearty pancakes with champignons and cheese

From the specified amount of ingredients you get thin pancakes with a juicy filling of mushrooms, cheese and chicken. Cheese lovers can diversify the recipe by adding several varieties of this product.

• 800 milliliters of milk;
• 5 tablespoons flour;
• 4 tablespoons of vegetable oil;
• half a tablespoon of granulated sugar;
• 5 chicken eggs;
• 0.5 kilograms of chicken fillet;
• 500 grams of champignons;
• 300 grams of cheese;
• 1 onion;
• 1 bunch of greens;
• 50 grams of butter.

Cooking steps:

1. Finely chop the onion, rinse the chicken fillet and put it through a blender or food processor. Mix onions and chicken, season with spices and herbs to taste, stir.
2. Place the mixture in a frying pan and fry over medium heat until a crust appears.
3. Wipe the champignons with a damp cloth and cut into thin slices. Simmer them over low heat, add salt.
4. Grate one or more types of cheese on a coarse grater. Wash the greens and chop coarsely.
5. Combine meat, mushrooms and cheese, stir until smooth.
6. In a separate container, mix milk with eggs, sugar and salt. Add half the flour, mix, and then add the rest. Fry pancakes in a frying pan with a thick bottom. Fill each pancake with filling.

Pancakes with mushrooms and cheese

Appetizing pancakes with mushrooms in cream

This dish gives a stunning taste effect with minimal costs for purchasing ingredients. The result is the most delicate pancakes with thin dough and juicy filling in spicy cream.

To prepare pancakes you will need:

• 3 chicken eggs;
• half a teaspoon of salt;
• 500 milliliters of pasteurized milk;
• 1 cup heavy cream;
• 2 cups of flour;
• sunflower oil for frying.

For filling:

• 600 grams of wild mushrooms;
• 400 milliliters of heavy cream;
• 1 onion;
• 2 cloves of garlic;
• greenery;
• butter.

Melt a piece of butter in a hot frying pan, add finely chopped onion and garlic to it. The vegetables should become transparent. Slice the mushrooms into thin slices and add to the onion. Fry until golden brown. Reduce heat, add cream and simmer on low heat for several minutes. Season with salt and spices.

Prepare pancakes by mixing all ingredients. The dough should be moderately liquid, then viscous - this makes it more convenient to fry.

Fill the pancakes and serve hot.

Pancakes with mushrooms in cream

Recipe for Russian pancakes with mushrooms and cabbage

To prepare this dish you will need the following ingredients:

• 300-350 g cabbage;
• 6 tablespoons of oil (preferably olive);
• 1 cup flour;
• 150-170 grams of granulated sugar;
• 200-230 g of fresh champignons;
• 1 medium sized onion;
• 0.5 liters of milk;
• 2 eggs;
• salt to taste.

Pancakes with chicken and mushrooms (video)

Prepare the pancake dough: beat two eggs, mix with milk, pour in sunflower oil. Add salt and sugar, mix. Add flour in portions. Pour the batter into a heated frying pan in parts and fry thin pancakes on both sides.

Peel and wash the onions. Finely chop and fry in a frying pan. Add mushrooms cut into thin slices and finely shredded cabbage. Simmer over low heat until the cabbage leaf is ready.

Place the filling on the pancake and fold the edges. Fry the finished dish without adding oil, seam side down.

Let's summarize:

• All types of mushrooms are suitable for filling pancakes. You can also use frozen or dried vegetables.
• Frying pancakes requires some skill, but if you strictly follow the recipe, you can get a thin and plastic dough.
• The mushroom filling can be different - with cabbage, potatoes or chicken and egg.

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