Buckwheat pancakes with mushrooms, breaded

Ingredients:

Buckwheat flour — ½ cup
Mushrooms — 300 g
Eggs — 4 pcs.
Water — 200 mL
Onions — 1 pc.
Sour cream — 1 tbsp
Butter — 2 tbsp
Flour — ½ cup
Milk — 125 ml
Nuts — 3 tbsp
Cheese — 50g
Rusk bread — 3 tbsp
Vegetable oil — for frying
Greens — to taste
Salt and pepper — to taste

Preparation:

1. In a bowl mix both kinds of flour, add a pinch of salt. Separately two eggs and beat to mix them with the milk to room temperature. Egg-milk mixture pour into the flour, beat with a mixer to avoid lumps. Continuing to whisk, pour the warm water.
2. The dough should be the consistency of liquid sour cream. Writing at the end of a tablespoon of vegetable oil and set aside in the direction of the dough.
3. Prepare the filling. Mushrooms cut into slices, onion — diced. A small amount of vegetable oil to brown the onion until transparent. Add the butter to the pan and put the mushrooms. Fry until the liquid has evaporated. Add salt and pepper to taste. After 2-3 minutes, add the cream and cook for a few minutes. Add greens. Remove from heat and cool.
4. Cheese grate and add to the cooled mushroom stuffing. Mix.
And now back to the pancakes. Batter mix and fry the pancakes. The pan lightly greased with vegetable oil. Pancakes are well behind the pan. I got 8 pieces. For each pancake put the filling and roll up, tucking the edges. Dip in beaten egg, a mixture of bread crumbs and chopped nuts. Fry on both sides in a little oil until golden color.

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