Pancakes with mushrooms

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.

Bon appetit!