Pancakes with mushrooms and rice
Description
The recipe won't take much time. I usually make these pancakes with mushrooms and rice at home at the end of summer and in autumn, when mushroom season begins. Of course, you can use button mushrooms, but no matter what, they taste much better with wild mushrooms, for example, chanterelles. The batter in this recipe for mushroom and rice pancakes seems to me the simplest, and the filling is also easy to prepare, so you can make this dish quickly and effortlessly. Serve with tea or coffee.
Instructions
- 1
Step 1
For the batter, pour water into a bowl and add flour, mixing thoroughly until no lumps of flour remain. Then add milk, egg, and half a teaspoon of salt, and mix again until the batter becomes smooth and uniform. Now place a frying pan on the stove and grease it with oil. When the pan is hot, pour in a couple of spoonfuls of batter and spread it with a spoon to form a round pancake.
- 2
Step 2
Fry the pancakes for a couple of minutes on each side until they turn golden brown, then place them on a plate.
- 3
Step 3
For the filling, we cook the rice in slightly salted water until done, and sauté sliced chanterelles in a pan until golden brown. Separately, we fry chopped onion. Combine mushrooms with rice and onion, then add pepper and salt to taste. Now place a couple of spoonfuls of the prepared filling onto a crepe and fold it into a parcel.
- 4
Step 4
We do the same with all the remaining pancakes.
- 5
Step 5
After that, we fry the folded pancakes with filling once again, so they heat through and become golden brown. Enjoy your meal, everyone!