Pancakes with mushroom julienne

Photo: archive of the press service of the restaurant "Bavarius"
Cream200 gramsFresh champignons100 gramsOnion (turnip)1 pieceWheat flour2 tbsp.Pesto30 gramsRefined vegetable oil100 grams
For pancakes
Milk700 millilitersWheat flour230 gramsRefined vegetable oil100 gramsChicken eggs2 piecesCream50 gramsSugar1.5 tbsp0.5 tsp
  • Servings:
  • Preparation time:20 minutes
  • Cooking time:20 minutes
  • Flow temperature:Warm dish
  • Processing Type:Roasting
  • Occasion:Maslenitsa
  • Season:Spring

Mushrooms, fried in a creamy sauce, give this dish an original taste and aroma. Even the little gourmets will surely enjoy this delicious delicacy. The chef of the restaurant "Bavarius" Gennady Serenkov told how to prepare nutritious pancakes with mushroom julienne.

Cooking method:

Prepare the ingredients for pancakes. Knead the dough.

Add flour to warm milk with cream. Mix thoroughly so that no lumps form.Then add the eggs and the remaining ingredients. Pancakes bake in a pancake pan.

Next, cook the mushroom julienne.

Mushrooms cut into slices, fry in butter. Add cream and evaporate until thick. Mix gently, add salt and pepper.

Then cook onion fries. To do this, chop the onion turnip into rings and roll in flour. Fry in a lot of oil and put on a napkin.

Take ready pancakes, put on top of them mushroom julienne and roll each pancake neatly into a triangle.

On the finished pancake lay out the mushroom julienne and fold in a triangle.

Put pancakes in the center of the dish, decorate with onion fries and the remaining fried champignons. Add pesto sauce.

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