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Pancakes stuffed with mushrooms and garnish

Pancakes stuffed with mushrooms and garnish

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Normal trips are made but without sugar.

Chop the onion and cook with the red pepper, then add the grated carrot and then the chopped mushrooms, salt, pepper and a little water and let it boil well until the water decreases.

Fill the rinsing with 2 tablespoons of fine composition (not to be thin) then pack and so on until your composition is finished

The ready-filled pancakes are dipped in egg with floured flour and fried in hot oil.

Serve hot, they are good and cold ....................... with a garnish of rice or a clove of garlic ......... ...... super good

We prepare the usual dough for pancakes with flour, eggs and milk. We take a pan that we grease with oil and we start to fry the pancakes. We need to get about 8 pancakes thicker than usual, which we put aside.

Preparation of the filling
Peel the mushrooms and keep the stalks, cut them into slices and then put them in a hot pan with olive oil. Add the peeled, finely chopped garlic and cook for about 7 minutes. Meanwhile, beat the 2 eggs, add the sour cream and add salt and pepper.

We take the pancakes one by one and fill them with the mushrooms and ½ from the grated cheese. Place them nicely in a yena dish / oven tray, then pour the beaten egg with sour cream and the rest of the grated cheese. Put them in the hot oven well in advance and leave them for 10-15 minutes, until the cheese melts well.

Put in the blender the 10 tablespoons of flour, eggs, yeast and salt and a little mineral water and turn to maximum speed. Gradually add mineral water until you reach the desired consistency of the pancake dough. Now we add the 50 ml of oil in the composition. Bake the pancakes in the Teflon tray without adding oil. We get (that is how much I got) 20 pancakes.
We are now dealing with the filling. Chop the onion and bell pepper or cut it into small pieces. Put it to harden on about 100 ml of oil, then add the minced meat, salt and pepper to taste, a little pepper paste, add the mushrooms, heat everything together then put enough water to cover everything well. Let it boil until the water drops and it forms in a thicker sauce. Grate the Telemea cheese on a small grater and add to the resulting sauce. Stir and proceed to fill the pancakes.
Roll the pancakes, put the ends so that the filling does not run, give it through flour, egg and then breadcrumbs. Bake in hot oil.
Serve hot with garlic sauce, tartar or whatever you want.

Try this video recipe too

Appetizer-filled pancakes

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 can 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 calories and other things 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 make 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.

Appetizer-filled pancakes

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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1. Put the milk and butter in a saucepan, let it simmer until the butter melts, and the composition becomes homogeneous.

2. Beat the eggs like an omelet.

3. Put the flour, sugar and salt in a bowl, gradually pour the eggs in the middle, mix well.

4. Gradually add the milk-butter and rum mixture.

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5. Heat a non-stick pan and pour with the polish from the above composition, it is not necessary to add butter or oil to the pan, because the composition already contains butter, and the pancakes will come off easily. Do not fry the pancakes too hard.

Filling the pancakes with cream cheese:

1. Turn on the oven to heat to 180 degrees.

2. Put the cottage cheese, sour cream, sugar, eggs and raisins in a bowl and mix well until you get a cream.

2. Take a tray that you lightly line with butter.

3. Take each pancake, fill it with cream cheese and wrap it. Then put the pancake in the pan. Repeat the operation until you put all the pancakes in the tray. On top put the remaining cream, liquid cream to cover a little pancakes and a little sugar for appearance.

4. Put everything in the oven for about 30 minutes until the pancakes turn golden. It can be served both hot and cold.

Video: Pohane palačinke s brzim umakom od majoneze - Fini recepti (December 2022).