Description
Interesting and tasty filling with the mushroom flavor and a slight aroma of roasted almonds petals.
Ingredients
-
Chicken egg
3 piece
-
Milk
3 cup
-
Salt
1 tsp
-
Sugar
-
Vegetable oil
50 ml
-
Flour
2.5 cup
-
Mushrooms
300 g
-
Onion
2 piece
-
Petals
2 Tbsp
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Vegetable oil
-
Salt
-
Black pepper
-
Sour cream
2 Tbsp
Cooking
Beat eggs with salt and sugar.
Pour the warm milk and carefully stir with a whisk.
I whipped with a mixer until the foam.
Sift the flour and add to the batter. Stir with a fork. Then beat with a whisk or with a mixer.
Add to the oil. Stir.
The dough is ready.
Bake thin pancakes.
Heat the oil in a frying pan. Onion cut into small cubes and fry.
Mushrooms cut into small cubes and add to the onions. And fry a little. Put sour cream, stir, lower the heat, and simmer, stirring constantly.
The almonds and fry a little on a dry pan and when the liquid in the filling will be a little,
add them to them. Season with salt and pepper and stir.
Now you need to wrap the filling in each pancake. Put the filling on half of the pancake, leaving a free edge on the sides, about 1 cm And below 2 cm
Tuck a pancake from itself, and
and on the sides. Tightly roll.
Folded pancakes on a plate slide.
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