Pancakes with cabbage and mushrooms
Description
Homemade treats for tea. The recipe for pancakes with cabbage and mushrooms is very simple, as you'll see, and actually doesn't take much time at all. While the batter is resting, you can just use that time to stew the cabbage and fry the mushrooms. Then, while the vegetables are simmering over low heat, you can fry the pancakes. This way, both the pancakes and the filling will be ready almost simultaneously—everything is thought out down to the smallest detail. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. To make the pancakes, mix the sifted flour, milk, egg, and salt in a bowl. If the batter is not thin enough (should have the consistency of thin sour cream), add more milk or water. Fry the pancakes on a skillet over medium-high heat with oil. Pour a ladleful, spread it evenly, and cook for about a minute on each side.
- 2
Step 2
2. The pancakes will turn out thin, stack them in a pile. Place the cabbage into a deep frying pan, add bay leaf, and simmer over low heat for 30 minutes. Peel the onion and dice it, then sauté in oil until soft. Pour water over the mushrooms and set them to boil for half an hour. After 30 minutes, add the mushrooms together with the broth to the cabbage, and heat through.
- 3
Step 3
3. Drain the cabbage with mushrooms in a colander. Spoon the filling onto a crepe and fold it into a parcel. Then fry the crepes in a pan with oil. They will taste much better if you first dip these stuffed crepes into beaten egg, then into breadcrumbs, and fry them in oil.
- 4
Step 4
4. Serve the pancakes with cabbage and mushrooms with sour cream.