Usuba
Thin Pancakes with Mushroom Filling
Thin pancakes with a crispy crust, filled with sautéed mushrooms and onions. Served hot with sour cream. The batter is prepared without lumps, and the pancakes are quickly fried in butter.
- Total
- 45 min
- Standard serving
- 617 g
Ingredients
Total 11
Instructions
- 1
Step 1
Mix flour, milk, sugar and salt. Add a tablespoon of melted butter or vegetable oil.
- 2
Step 2
Beat the egg and, stirring, add it to the dough.
- 3
Step 3
Blend the mixture with an immersion blender until all lumps completely disappear.
- 4
Step 4
Heat the pan over medium heat. Grease it with a piece of butter, pour in a few tablespoons of batter and rotate the pan in different directions so that the batter spreads evenly.
- 5
Step 5
Fry the pancake on both sides for 30–40 seconds on each side.
- 6
Step 6
Transfer the cooked pancake to a plate and spread with butter.
- 7
Step 7
Prepare all pancakes this way.
- 8
Step 8
Chop the mushrooms and onion into small cubes. Chop the parsley and mix it with the mushrooms and onion.
- 9
Step 9
Fry the onions and mushrooms in vegetable oil in a pan until golden brown.
- 10
Step 10
Place the filling in the center of each pancake and fold it into an envelope.
- 11
Step 11
Place the pancakes on a skillet and lightly fry them in butter.
- 12
Step 12
Place the pancakes on a plate and add sour cream.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
