Pancakes stuffed with mushrooms
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Make the pancake dough, mix the eggs well with the vanilla and lemon peel, then add the milk and flour and mix well so as not to become lumpy. At the end put 1 cup of oil
Bake the pancakes, I don't put oil in the pan anymore because I put it in the composition and if the pan is good then they don't stick.
Chop the onion and pepper and fry in a little oil, then put the sliced mushrooms, add salt and pepper and let them boil well together. When the mushrooms are cooked and they have too much water, add 1 tablespoon of flour mixed with a little milk or sour cream, to bind the sauce well.
Take the pancake, put 2-3 teaspoons of mushrooms and a little cheese (I put the sheep) and fold. Take the sides inwards and then roll.
Place in a bowl greased with butter, put the grated cassava and then beaten eggs well with 200 smanatana, put in the oven for 15 minutes
You can also put the cheese in mushrooms after they are ready, but I avoided it given the fact that they were hot and the cheese melted and it was harder to work with them.
Filling and rolling pancakes with meat and mushrooms
I set the oven to 180 C (medium to high with gas). I prepared my forms for baking and greased them with butter. This butter is very important because it will give a special flavor to these au gratin pancakes. You can use larger shapes that fit all 8 pancakes in a row or you can store them in 2 layers. I have several mini heat-resistant shapes that can hold 3-4 pancakes.
Tip: you can also mount the pancakes in a pan or round shape (approx. 25-26 cm) placing them like the sheets of a cake, between them being the layers of filling. After baking you will be able to cut slices of this pancake cake!
I ochiometrically divided the filling into 8 and started to fill the pancakes with it. Each pancake can be rolled classic (cylinder) or wire type, can be folded envelope or triangle type & # 8230. according to everyone's imagination.
Let's understand from the beginning any preparation with pancakes is a success or, rather, the pancakes are tasty in any form! Because I grew up with them, they remind us of childhood, but also of the days when there were not so many types of dishes. Please do not contradict me and tell me that you do not think lustfully about papanas, pancakes, aliens, leavened pies, donuts, lap belts or croissants, that I do not believe you. Or, for sure, you are not readers of my blog (where you will find a lot of recipes for eternal Romanian goodies).
Aperitif-filled pancakes are a fairly consistent, very tasty dish that can be eaten both cold and hot. I put a parenthesis and I write to you that I found (of course, nothing new under the sun) that at parties, usually quite consistent appetizers are consumed - what to do, if people like to eat well, you can not criticize them go to have fun and not to think about the calories and other ones that cut off your appetite some events, though less frequent. I wrote the appetizer in the title because it's not the classic stuffed pancakes that are put in the oven, they are fried and then cut into a beautiful shape and then placed on a plate (I assure you that plate will remain empty soon). I prepare them with three types of fillings: ham, mushrooms and meat… I think you can guess which option I chose for this recipe :) Of course, the one with meat, you have a choice in the butcher's shop in Selgros, I always buy more than I I write on the list and I always eat, after I finish shopping, a super tender or small cooked neck from the Short Break. Speaking of which, about 11 years before I started working with Selgros, I was working for a company that had a workplace very close to them and I bought small ones from there. They were and are, I think, the best, after so long they remained just as good - believe me, I'm a big fan of little ones. Returning to the recipe - about small, maybe in another episode - is a traditional, so simple and not pretentious.
Ingredients for 36 pieces:
- 500g minced pork
- 1 small onion
- ½ teaspoon salt
- ½ teaspoon paprika
- fresh pepper
- a little bit of oil
- optionally, a few sprigs of green dill
- 80g grated cheese
- 1 or
We still need breadcrumbs, 2-3 eggs, wheat flour, oil
To start, prepare the pancakes quickly in a bowl, beat the eggs with a little salt, then gradually add the flour and milk, stirring constantly until smooth. Without mineral water and without baking powder, we don't want pancakes with holes :). Cover the bowl with a napkin and let it sit until the meat filling is ready.
We clean the onion and finely chop it, then fry it in a little oil. Add the meat, mix and let it cook. We crush it with a fork from time to time because it tends to "tighten".
When it is almost ready, add salt, pepper, paprika and leave it to fry well, if it is not done you can add a little water and leave until it drops. Add the chopped dill, let it cool and then add the egg.
We prepare the pancakes which will be 6 in number. Put a little oil in a pan and pour the dough with the polish. Bake the pancakes on one side and on the other until nicely browned. I recommend that you make them thicker as they will be stuffed with meat.
Now we begin the most delicate frying operation. In a deep plate beat 2-3 eggs with a little salt, in another we put flour and in another breadcrumbs.
On a pancake put 2-3 tablespoons of filling (leave about 1 cm free from the edges), grate a little cheese, then fold the side edges and roll tightly. Do the same with the other pancakes.
We pass the pancakes through the flour, then the egg, we repeat at the end through the breadcrumbs. Do not insist with the heads, they will be cut at the end.
Fry the pancakes in hot oil, using two spatulas. You don't have to fry them in an oil bath, you can rotate them after frying on one side. Remove the pancakes on an absorbent napkin, let them cool well.
To cut them we use a sharp knife and proceed as in the picture. First we cut the ends, then we divide the pancake in three and we cut each piece in two, diagonally.
We place them on a plate and serve them. You can also serve them hot with cream - they are just as delicious!
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Pancakes stuffed with mushrooms and chicken breast
Initially we prepare the pancakes. See here how they prepare. If you don't have enough time, you can buy them from any supermarket.
The chest is chopped in the form of elongated blades,
season with salt, pepper and cook in a hot pan with a slice of butter for 3-4 minutes over medium heat.
Meanwhile, finely chop the green onion tails, a few onions can be added to the pan. The chest hardens for about 20 seconds.
In a bowl add the prepared chicken breast, marinated mushrooms and chopped onion.
The whole composition is mixed and seasoned with salt and pepper.
A pancake is spread on a plate or plate, in the middle arrange a spoonful of filling and
it is carefully tightened in the form of a bag. It is fixed with a long thread of green onion (choose thinner threads, because they are more flexible). Do the same with all pancakes.
We arrange them on a plate and they can be served immediately.
Pancakes with mushrooms and chicken breast are very tasty and very easy to prepare. Convince yourself too :)
Recipes for Christmas! Pancakes stuffed with chicken and mushrooms in cream sauce…
Strange as it may seem to you, we are all different even in pancakes!
The French pancake is a bit more brittle and more porous than the mioritic one, it can't be reheated, because it breaks and dries out (crepe!).
Russian pancake, blini, is much thicker and with a more complicated composition than ours.
The Carpathian pancake is unique, therefore, in its supple simplicity, don't you finally feel a patriotic thrill? to the glory of the ancestral and fruitful glia? Not desperate I am still gripped by the thrill "NATIONAL DAY ”)! Long live Our pancake!
Of CHRISTMAS you can try something special and very tasty!
Pancakes stuffed with chicken and mushrooms in sour cream sauce…
• l salt powder • 1 glass of cold milk (100 ml)
• Add milk and salt, and beat well together
• Allow to breathe for 1 quarter of an hour
• A long-tailed tin pan is greased with oil and heated over high heat
• Drain the oil in a saucepan, leave only a film on the pan, put it back on the fire
• Stir the paste (with the polish) and fill about half a polish with the juice in a pan 20-25 cm in diameter
• Pour and play the paste until it covers the entire bottom of the hot pan
• When the sheet has come off (we still help it on the edges) the pancake is turned with a wide knife (or by throwing, who can)
• Let it brown until it plays in the pan and pour it into the plate, where the endless list of sweet, salty, peppery, fruit, sausage, milk, and this time with… chicken and mushroom fillings awaits. cream sauce
Chicken breast without skin and bone - 1kg
3-4 cloves of garlic and a little finely chopped dill.
Cut the onion and dill as small as possible and sauté in a little oil (or butter)
Add the diced chicken breast and brown a little, then add the sliced mushrooms and suck. You can put a little salt and pepper or Delikat.
If the mushrooms will not leave enough water, add a little more chicken broth and let it boil over low heat for about 15-20 minutes.
Make a garlic paste by rubbing the crushed garlic with a little salt and oil until creamy. Add the sour cream over the garlic paste, stirring until it is completely incorporated, and at the end, finely chop the dill and put it in this composition.
Drain the chicken and mushroom stew from the soup and store in a bowl.
Over mushrooms and chicken, while they are still hot, put half of the sour cream sauce and mix well. Add salt and pepper to taste.
Roll the composition in pancakes and put the rest of the sour cream sauce on top of them!