Thin, juicy pancakes with mushrooms, fried until crisp, a real delight!
Cooking time 30 minutes
Porcini mushrooms 3-5 pcs
Onion 1 pc
Vegetable oil 2 tbsp. l.
Butter 2 tbsp l.
Eggs (for pancakes) 3 pcs
Milk 3.2% fat. (for pancakes) 180 ml
Wheat flour of the highest grade (for pancakes) 80 g
Vegetable oil (for pancakes) 2 tbsp. l.
Salt (for pancakes) to taste
Wash and clean the mushrooms.
Cut into cubes. Finely chop the onion and fry in vegetable oil.
Add mushrooms and salt. Fry for 3-5 minutes.
Put on a dish and cool. Beat eggs in a bowl.
Add milk, butter and flour. Season with salt and knead the dough.
Let stand for 20 minutes and bake the pancakes in a pan on both sides, without too much frying.
Put a small amount of mushrooms on a pancake and wrap in an envelope.
Do the same with the rest of the pancakes.
Fry in butter on both sides.
Place on a plate and sprinkle with finely chopped dill.