The best mushroom filling for pancakes. Pancakes with mushrooms: how to please guests with delicious dishes

05.03.2020 Blanks for the winter

For a party-worthy pie with this recipe, use fresh vanilla in the filling and garnish with whipped cream with bourbon and maple syrup. You can freeze the excess filling or make a double portion and make three pies at once.

This holiday bread pudding has double pumpkin.

Trisha's Sweet Pumpkin Roll is full of fall flavors and flavors, but with canned pumpkin on hand, you can make it any time of the year.

Add plenty of whipped cream and ginger; the main idea in a double serving of ginger flavor.

Lubricate the baking pan with vegetable cooking spray instead of butter to help remove it later. Use low-fat frozen vanilla yogurt to garnish each bite; it won't add many calories.

Spice up the chocolate chip cookies with pumpkin puree, cinnamon, ginger, nutmeg and cloves.

Make tiny pumpkin cakes that fit entirely in your mouth and add pecans for a dessert everyone will love.

Afraid you won't have a cake base? For a pumpkin pie, you can make a very simple dough out of crumbled crackers. Then, stir in some soft curd cheese with the pumpkin filling to make it richer.

Pumpkin cream with amaretto is laid out and baked in the base for the pie, made from cookies, and on top is complemented with sweet crunchy almond praline.

Bobby is decorating the birthday cake with whipped cream and bourbon.

Spread slices of pumpkin bread with whipped cream or ice cream for dessert, or eat for Thanksgiving breakfast.

Anne uses fresh sugar gourd or Kabocha gourd to make a sweet muffin-based bread pudding.

Since it is not possible to find out the secret recipe for the famous cheesecake from the Cheesecake Factory restaurant, you can make an amateur version. You won't even notice the difference!

One spoonful of this juicy dessert and you won't be able to remember why you once prepared the base from the pie dough. A simple crumble with brown sugar and spices mixes very quickly, so it's a great option if you're in a hurry for pumpkin pie.

Everyone loves sauces, why not serve it for dessert? This sauce tastes just like Liquid Pumpkin Pie, making it an original party option.

Thanksgiving is supposed to be a classic pumpkin pie, but Ina's mother made her famous pumpkin and banana tart. She mixes pumpkin and mashed bananas to make a billet and use it later for making dessert.

This fall version from the Neely family of chocolate pumpkin biscuits with a layer of cream.

Valerie Bertinelli's version of the classic is based on her mom's pastry recipe and cream of whipped cream with cinnamon and buttermilk.

These mini cakes can be made with children and eaten together. To do this, you need to bake a cupcake and dip the finished cake pops in white chocolate.

Tyler improved on the pumpkin pie recipe by adding a crunchy layer of amaretto cookies, dried cranberries, and pecans.

Filled with a traditional, rich pumpkin filling, homemade crust is a great way to round off a festive Thanksgiving feast.

Instead of the Neely family's traditional sweet potato pie, they'll make a pumpkin cheesecake with an easy-to-make gingerbread crust. Learn all the secrets of making cheesecake from Gina.

Aida's dessert combines all the essential ingredients: sweet pumpkin and crispy pecans.

The rolls look great on the table, but they are not easy to prepare. Follow Aina's recipe for perfect results every time.

To keep the number of ingredients down to five or less, Claire uses sweetened condensed milk to thicken the filling. Pour it over the gingerbread base.

Pumpkin lovers and chocolate lovers alike will love this pie, so it will finish very quickly. Serve it with ice cream as a special holiday treat.

This elegant dessert has a pumpkin flavor but is more sophisticated in its presentation. And the cooking process is easier than you think: just make a cream with cinnamon, fresh nutmeg, ground cloves and ginger.

This awesome pie will be the star of the Thanksgiving holiday table (sorry turkey). It combines the flavors of nuts and sweet and sour apples with a delicate pumpkin heart.

If you add spices to the pumpkin filling and to the dough, you get a cake that will really impress.

With a thin layer of redcurrant jelly and a nutty top, this refined pumpkin pie steals a few ideas from another famous dessert.

This dessert will satisfy guests who avoid gluten in their food and allow them to eat dessert with everyone else. Everyone will love the profiteroles made with rice flour and filled with autumn-flavored whipped cream (mixed with pumpkin puree and pumpkin pie spice).

Cranberries also deserve a place on the festive table. The combination of ricotta, mascarpone and pumpkin is a light dessert and an ideal filling for fruit tarts.

Pumpkin and pecans are the staple of a holiday dessert for Thanksgiving, but the focus will be on the caramel layer used in this recipe.

A little bit of buttermilk added to the pumpkin filling will make it richer and more expressive.

Pumpkin desserts are rarely found on the tables of residents of the post-Soviet space. This herb contains a lot of dietary fiber, fiber, vitamin. Therefore, dishes made from it are useful for everyone. Simple and delicious recipes with photos will help you create an original dish. Safe, wholesome ingredients provide essential nutrients to your body.

Pumpkin dessert in 6 minutes

Easy to prepare but very tasty dish. In season, it can be an alternative to factory sweets. Saturates the body with vitamins necessary in the fall.

Ingredients:

sugar - 1.5 tbsp. l .;
juice and zest of 0.5 lemon;
pumpkin - 400 g;
cinnamon to taste.

How to cook:

Peel the pumpkin, cut into cubes 1x1 cm. Put it in a container, sprinkle with sugar. Mix gently, put in the microwave for 3 minutes, setting the power to 800 watts.

Add zest, lemon juice, cinnamon. Return to the oven for another 2-3 minutes.

The finished dessert is laid out on a platter and served to your taste.

An oven is suitable for cooking. In this case, the temperature is set at 200 ° C. The time is about the same.

Vitamin yummy

This recipe combines two healthy foods. The aroma will amaze even the most capricious gourmet. It can serve as an independent dish or become a topping for pancakes, pancakes.

Ingredients:

pumpkin - 600 g;
apple - 4 pcs.;
6 tbsp. l. Sahara;
200 g lingonberries (optional).

How to cook:

Pumpkin and apples are peeled from seeds. Cut into thin slices. Lay in a deep shape. Sprinkle with half the sugar. Bake in the oven for 10 minutes at 180 ° C.

After this time, add the remaining sugar and simmer for another quarter of an hour. Lingonberries or other berries are added five minutes before the end. Spread out on a platter and serve.

Advice!

In this dish, sugar can replace honey if there is no allergic reaction. Pumpkin need not be peeled if it is thin.

Orange pumpkin

Combining juicy citrus with a tasty, healthy vegetable creates a flavorful treat. Dessert can be tasted immediately after preparation or placed in jars and stored in a cool place until winter. The syrup will become a topping for cheese cakes, pancakes, dumplings with sweet filling. And pumpkins, orange are good as filling for a pie.

Ingredients:

peeled pumpkin - 1 kg;
orange - 1 large;
sugar - 900 g

How to cook:

The pumpkin pulp is cut into cubes 1x1 cm. The total weight is 1 kg. The orange is peeled from the skin, internal membranes. Chop finely and combine with the resulting juice with a vegetable. Fall asleep with sugar.

Leave until granulated sugar is completely dissolved. Put on the stove, bring to a boil. Boil over low heat for about an hour.

The hot mass is poured into pre-prepared jars, covered with lids. After 12 hours in the refrigerator, the dish is ready to eat.

If the dessert is left for the winter, the cans are rolled up. Then leave in a warm place until it cools completely. Only then are they transferred to a cool place.

Turkish Pumpkin Dessert with Honey and Walnuts

Turkish national cuisine offers many delicious desserts. Kabak tatlisi is one of them. It turns out fragrant, melting in the mouth.

Ingredients:

pumpkin - 1 kg;
sugar - 300 g;
dark honey - 1 tbsp.;
carnation - 8 buds.

Separately for filing:

walnuts;
tahini paste;
kaymak (fat sour cream);
cinnamon.

How to cook:

Cut the peeled pumpkin into slices - 4 cm thick. Place in a container. Fall asleep with sugar, add cloves. Leave overnight in a warm place, covered with a lid. Juice should form in the morning.

Transfer to a thick-walled cauldron. Put on fire, let the syrup boil for 7 minutes. Add honey, cover and put in the oven. It is preheated to 200 ° C. Simmer for 10-15 minutes until the pumpkin is soft.

Serve in a deep platter. Sprinkle with syrup. Sprinkle with chopped nuts.

Advice!

When serving, the dish is also poured over with tahini paste. Guests in Turkey are offered mascarpone, heavy cream.

Pumpkin dessert with cottage cheese

This dish is suitable for a festive table. It looks very nice, especially if you use tall transparent glasses or bowls for serving. The combination of products is delicate and delicate.

Ingredients:

pumpkin - 400 g;
cranberries - 150 g;
sugar - 1.5 tbsp.;
milk - 4 tbsp. l;
cottage cheese - 300 g of cottage cheese;
vanilla sugar to taste.

How to cook:

Cut the peeled vegetable into smaller pieces. Fall asleep with sugar (0.5 tbsp.), Add 1 tbsp. l. water. Put on the stove and boil until completely soft over low heat. Cooled to room temperature, mashed.

Cranberries, 0.5 tbsp. beat sugar with a blender. The mass should not be homogeneous, there may be small pieces of berries.

Cottage cheese, vanilla and regular (residue) sugar, milk are transferred to a blender. Purée until fluffy.

Layers on the bottom of the prepared dishes: pumpkin, cottage cheese, cranberries. Repeat until all ingredients run out. Finish off with pumpkin puree.

Before serving, incubate for 40 minutes in a cold place. Can be garnished with nuts, grated chocolate.

You can use frozen cranberries for the recipe. In this case, whip it without sugar, defrost it. Remove the juice, only then beat it with sugar.

Dessert from Chef Andy

A complex, multifaceted dish. It consists of three parts - delicate mousse, slightly sweet biscuits, pieces of caramel with seeds. You don't need expensive food to create a masterpiece worthy of a Michelin-starred restaurant.

Ingredients:

pumpkin - 600 g;
pumpkin seeds - 40 g;
flour - 200 g;
sugar - 2 tbsp. l + 50 g;
butter - 150 g;
water - 50 ml;
boiled condensed milk - 1 can;
cream 33% fat - 250 g.

How to cook:

The prepared pumpkin is cut into cubes 1x1 cm. Spread on a baking sheet, greased with cooking oil, in an even thin layer. Put in a hot oven and simmer until soft. This will take from a quarter of an hour to 20 minutes.

Pour the peeled seeds onto a dry baking sheet and also bake in the oven for 5 minutes.

Prepare the cookie dough. Sugar, diced cold butter, flour, grind in a blender until crumbs are formed. In the absence of a device, use two sharp knives. Mixing may require water. The crumb is collected in a disk with a thickness of 2 cm. Wrapped in plastic wrap and sent to the refrigerator for 30 minutes. Better - 2 days.

The soft vegetable is sent to a blender. Purite. Boiled condensed milk is introduced in small portions and beat without stopping. You should get a soft, airy mousse. Send to the refrigerator.

Pour sugar into a saucepan, melt. Pour in the seeds, mix. The resulting mass is poured onto a silicone mat. If not, use an oiled board. The layer should be thin. Allow to freeze. Break off a few large pieces, grind the rest into small crumbs.

The dough is taken out of the refrigerator, rolled into a layer not thinner than 3 mm. Cut out blanks of arbitrary shape. Pierce with a fork and bake at 180 ° C. Whisk the cream while the finished cookies are cooling.

Dessert assembly. A drop of mousse is applied to the center of the dish, cookies on top, a large portion of mousse, caramel crumb. Cover with a second cookie. Decorate with cream, pumpkin cream.

Advice!

To prevent the cookies from losing their shape during baking, they are covered with parchment. and press the baking sheet on top.

Pumpkin is a vegetable that can be used to make more than just porridge. Desserts based on it are tender and healthy. It absorbs the flavors of other products well, making them brighter. Dishes contain a large amount of nutrients.

In this article, we have collected for you the recipes for the most delicious and quickest pumpkin desserts to prepare.

Place of origin of the pumpkin - North and South America, where about five thousand years ago from where she began her journey to Europe and Russia. It was from pumpkin that the evolution of such species of the pumpkin family as squash, squash, watermelon began. Pumpkin fruit rather large and can reach from 2 to 10-12 kg.

Pumpkin is an essential ingredient for preparing various dishes, and can serve not only as a side dish or an addition to the main course, but also be the main component itself. And having prepared a dessert from this wonderful sunny vegetable, you will not only delight your family and friends, but also surprise your guests.

Lean Pumpkin Dessert

Popular are lean pumpkin desserts, as they help people to observe the church fast, and can also serve as food for people who want to lose weight. Pumpkin porridge with rice can also be attributed to this dessert.

Pumpkin is an essential ingredient for desserts

When choosing a pumpkin for cooking do not choose too large fruits... There are only about 30 k / calories per 100 g of pumpkin, so eating it you can not be afraid to get better.

To prepare such a dessert You will need:

150 g rice
500 g pumpkin
2 glasses of water
1 tbsp. spoon of honey

The sequence of creating a lean dessert:

In the first stage of cooking, you need to peel the peel, then cut it into small cubes and pour a glass of water. Boil the pumpkin 10-15 minutes over low heat
Dissolve one tablespoon of honey in a glass of water. You will make a kind of syrup
Add to the boiled pumpkin porridge washed rice and a glass of pre-prepared syrup, which bring to a boil again
Boil the porridge more 20 minutesuntil the rice is completely cooked.
On this lean pumpkin porridge is ready. Do not be afraid to experiment with adding milk to the porridge, then the porridge will come out with a pleasant soft creamy taste, or add spices - this will enhance the taste, the porridge will become more piquant

A very interesting dessert is pumpkin cookie, which can be attributed to a lean dessert, since such cookies are prepared no added fat, eggs or milk... So, to make pumpkin cookies, you should have:

1 cup oatmeal (pre-cooked)
250 g flour
200 g pre-baked pumpkin
50 ml. vegetable or olive oil
2 tbsp. tablespoons of sugar
a pinch of salt
pinch of baking soda
5 tbsp. spoons of water

Making pumpkin cookies:

Sift the flour well and add the rest of the dry ingredients to it
Mash the pumpkin and add to the mass as well. Make a dense dough from the resulting kneading.
Divide the dough into small pieces and form balls or small flattened circles
Spread parchment on a baking sheet and grease it with sunflower oil, put the prepared pumpkin balls on it
Into a hot up to 200 degreeoven temperature, place a baking sheet with pumpkin cookies and bake 15-20 minutes
Baking times may vary depending on the thickness of the cookies and the power of the oven. You can take out the baking sheet and check the readiness with a toothpick

If you like softer cookies, you can take them out twenty minutes after baking, but if you like harder cookies, then keep them in the oven for more 5-7 minutes

Video: Pumpkin dessert: Delicate pumpkin casserole with semolina

Pumpkin dessert according to Dukan

Pierre Ducan Is a dietitian who became famous for his diet, which included four stages of weight loss.

An interesting fact is that sitting on this diet, you can eat almost everything, but at each stage it is its own food. On the Ducan diet, you can even eat desserts and are great for protein days. pumpkin desserts... These desserts include Lemon Pumpkin Pie and Pumpkin Pastila.

Pumpkin desserts are low-calorie treats

Lemon pumpkin pie

Ingredients:

500 g pumpkin
one egg
one lemon
3 tbsp. tablespoons of milk powder
pinch of baking powder
7 sweetener tablets
2 tbsp. spoons of oatmeal

Cooking method:

Peel the pumpkin, grate or grind in a combine
Grind the oatmeal in a coffee grinder
Add to the pumpkin sweetener, crushed flakes, egg, milk powder and crushed lemon (can be with zest). Knead the dough
Pour the dough into a silicone mold and place in the oven
Bake at 200 degrees
After baking, cut the pie into several pieces. You can serve the cake by slightly decorating toasted squash seeds and a slice of lemon

Pumpkin pie is a wonderful addition to daily tea drinking for children and adults

Dessert "Pumpkin Pastila"

Dessert Ingredients:

500 g pumpkin
2 teaspoons ground cinnamon
sweetener (to taste)
2 teaspoons of ginger

Preparation:

Peeled pumpkin, cut into small cubes, must be darkened on fire 20 minutes until soft and beat the lump-free puree from it
Add sweetener, ginger and cinnamon to the mass, mix well.
Spread butter on a baking sheet or place on top of it parchment paper and pour a very thin layer of pumpkin puree
In an oven preheated to 50 degrees, mark a baking sheet with marshmallow and dry for a few hours (the oven door should be slightly ajar). After the marshmallow dries, remove it from the oven and roll it into a roll. Serve the pastille decorated with a cinnamon stick and a mint sprig

Pumpkin dessert with orange

Pumpkin can also be paired with a sunny orange fruit like an orange. You can please your children pumpkin orange jelly candiescooked at home. To make sweets you will need:

300 g pumpkin
4 oranges
7 tbsp. tablespoons of sugar
100 ml. water
1 tbsp. a spoonful of gelatin

Cooking sequence pumpkin-orange candies:

Peel the pumpkin and orange. Cut the pumpkin into pieces and bake in the oven until tender (so that the pumpkin becomes soft), and squeeze the juice from the orange
From the baked pumpkin, whisk in a blender and add orange juice and 4 tablespoons of sugar (sugar can be added to taste)
IN 100 ml of water add 3 tablespoons of sugar and gelatin, stir and bring to a boil. Simmer until the liquid thickens.
Add pre-cooked puree to gelatin syrup
The resulting mass arrange into shapes and place in the refrigerator.
When the mass hardens, remove the candies from the molds and put them on a plate. You will not only surprise your sweet tooth with such sweets, but also give them a charge of vitamins that pumpkin and orange contain.

In addition to such sweets, pumpkin-orange mass can be combine with ice cream, and also dilute with water and get excellent juice with pulp.

Pumpkin dessert with honey

If kids can be pleased with pumpkin-jelly sweets, then adults are not particularly surprised with such a dessert. Most adults do not like to eat pumpkin. due to its specific smellbut a dessert made with pumpkin, honey, cinnamon, and nuts can change the idea of \u200b\u200bthis vegetable.

Healthy pumpkin dessert with honey

To prepare such a dessert, you must:

500 g pumpkin peel and cut into 1 cm thick pieces
Then mix 3 tablespoons of honey, 3 tablespoons of sour cream and 1 teaspoon cinnamon
Put the pumpkin on a baking sheet and brush each piece with sour cream-honey mixture
Preheat the oven to 180 degrees and put a baking sheet with pumpkin in it
Bake 50-60 minutes. Put the cooled pumpkin on a plate and sprinkle with ground walnuts.

Pumpkin and apple pudding

Pudding - this is a casserole, which should include semolina... You can add spices and various fruits to the pudding, depending on the season. Pumpkin and apple pudding can be prepared, for example, in the fall or winter when the apple season comes.

For making pumpkin apple pudding at your fingertips there should be the following products:

450 g pumpkin
250 ml. milk
2 eggs
2 tbsp. tablespoons of semolina
10 g butter
2 tbsp. tablespoons of sugar
400 g apples

Cooking process pumpkin pudding:

Peel the pumpkin, rinse, cut into small cubes. Then fill with milk and simmer on the fire 4-5 minutes
Rinse the apples, peel them, cut into slices and, pouring water, bring to a boil. Apples should be cooked until half cooked
Mix apples and pumpkin
Separate the whites from the yolks, whisk
Add semolina to the pumpkin-apple mixture and boil for more 5 minutes
Cool the mixture and add the egg yolks, carefully fold in the beaten egg whites
Grease a baking dish with butter, carefully put the prepared mixture into it and bake in the oven at 180 degrees. Bake should be about 15-20 minutes
Before serving, pudding can be drizzled with melted butter and garnished with a sprig of mint

Pumpkin pudding with cottage cheese

For those who do not really like apples, there is another recipe - unusually tender pumpkin-curd pudding. The ingredients for its preparation are as follows:

350 g pumpkin (pre-peeled)
100 grams dried apricots (soaked)
250 g cottage cheese
half a glass of milk (100 ml)
2 eggs
2 tablespoons sugar
30 g butter
1 tbsp. a spoonful of semolina

You can cook pumpkin-curd pudding even if you are on a diet - this dessert will not spoil your figure

Stages of cooking pumpkin-curd pudding:

Simmer pumpkin over low heat with butter and milk
Then add to it semolina, sugar and finely chopped apricots
Chill the mixture and add the beaten eggs and cottage cheese
Stir the mixture well and place in small baking dishes
Bake in the oven 15 minutes at a temperature of 180 degrees

Pumpkin soufflé in a slow cooker

Souffle Is a delicate, light dish of French origin. It can be sweet, meat, vegetable, fruit for every taste and preference. And here is another interesting recipe for soufflé and adding pumpkin as a staple product. Milk soufflé with pumpkin and semolinasteamed in a multicooker will not leave indifferent your household.

Ingredients for soufflé:

milk (80 ml)
pumpkin (150 g)
2 tbsp. tablespoons of semolina
one chicken egg
1 tbsp. spoonful of sugar
1 tbsp. a spoonful of butter
800 ml water

Step by step recipe:

Peel the pumpkin , cut into pieces and boil in two glasses of water. Cooking takes about 20 minutes
Put the boiled pumpkin in a blender container. Add milk, semolina, sugar and egg. Beat in a blender until smooth. Do not be alarmed that the mass will turn out to be watery.
Take a silicone mold and brush with butter. Then pour the pumpkin mixture into the mold
Take your multicooker grill, which is designed for steaming, and place the filled silicone mold on it.
Pour the remaining water into the multicooker bowl, place the grid with a silicone mold
Close the multicooker and turn on the "Steam" mode for 30 minutes
You should have a delicate soufflé that can be eaten out of a silicone mold or gently removed and laid out on a plate. For beauty, the dessert can be sprinkled with powdered sugar.

Pumpkin jelly with orange

Jelly Is a wonderful cooling dessert, which is especially important to prepare in summer. To prepare such a sting, you will need:

200 g pumpkin
50 g orange jelly
400 ml. water
two tbsp. tablespoons of sugar
half an orange

Making jelly:

Pour 200 ml of water in a saucepan and place the previously peeled and chopped pumpkin, boil (so that the pumpkin becomes soft)
Orange jelly dilute in 200 ml of boiled water, while stirring well to dissolve the jelly
Peel and cut orange into cubes
Whisk the boiled pumpkin in a blender, then add the orange jelly and continue beat the mixture with a mixer to foam
After the mixture is beaten, pour it into the bowls, gradually adding the orange slices. Then place the bowls in the refrigerator and wait until the jelly hardens.

Pumpkin charlotte with apples

To make charlotte you will need:

3 eggs
180 g sugar
1 tbsp. wheat flour
150 g pumpkin
2 apples
pinch of baking powder
pinch of cinnamon

Preparation:

Peel the pumpkin, cut into small cubes. Cut the apples, remove seeds and partitions and cut into cubes
Add to apples and pumpkin a pinch of cinnamon, stir and let stand for a while. This will give apples and pumpkin a spicy aroma. (If you do not like cinnamon, then you can not add it)
Beat eggs and sugar for dough. mixer(beat until the mass is thick and fluffy)
Add flour to the mass (add flour gradually) and baking powder, mix. (You need to stir gently, from top to bottom)
Add apples and pumpkin to the prepared dough and distribute throughout the dough.
Cover the baking dish with parchment paper, pour the dough into the mold and flatten with a spoon
Bake charlotte in the ovenheated to 180 degrees
When you see that the top of the charlotte is browned, then you need to cover it with foil and reduce the temperature in the oven up to 160 degrees so that the dessert does not burn
Hot dessert can be sprinkled with powdered sugar

We have presented some pumpkin recipes that will certainly will change your attitude to this vegetable. Soufflés, jellies, puddings, cookies and other pumpkin desserts not only become golden recipes in your cookbook, but also become a source of essential vitamins and essential trace elements. Enjoy your meal!

Video: The most delicious pumpkin desserts

Friends should come soon, but you do not know what to cook? Tired of complex dishes and salads that take a lot of time and effort to create? In order to please your guests with something unusual and tasty, we suggest you try making pancakes with mushrooms, the recipes for which are described below. Believe me, everyone will be delighted! Plus, everything about everything will not take you so much time.

Gourmet pancakes with mushrooms

Ingredients:

1 tbsp. flour;
1 tbsp. milk;
2 eggs;
pepper, salt.

250 g mushrooms (champignons, milk mushrooms, etc.);
1 onion;
100 g sour cream;
3 cloves of garlic;
greens;
3 tbsp. tablespoons of vegetable oil;
pepper, salt.

Cooking method:

Beat eggs well, then add pepper, salt and warm milk. Add flour gradually, stirring constantly. Mix everything thoroughly until no lumps remain. Add vegetable oil before baking. Before you start frying, heat the skillet until red. The first pancake is usually lumpy, so you can safely throw it away immediately. This will help you get rid of excess fat. Then you need to reduce the heat a little. You can start baking.

Fry the onion and finely chopped mushrooms in a separate bowl. Greens can be chopped or torn by hand. Chop the garlic, not crush it. Mix mushrooms, herbs and garlic. Pepper, salt. Add sour cream. Put the filling on each sheet and roll up into envelopes. Fry ready-made pancakes with mushrooms in butter.

Spring rolls are a universal recipe and will suit any festive table. By the way, both mushrooms, previously boiled and fried in oil with onions, and chanterelles can serve as filling. Serve with sour cream or homemade mayonnaise, the recipe for which can be found on our website.

Home-style pancakes with mushrooms and chicken

Ingredients:

3 tbsp. flour;
2 vegetable oil;
2 tbsp. milk;
1 tbsp. water (you can even soda);
3 eggs;
soda slaked with vinegar (on the tip of a knife);
sugar, salt.

400 gr. mushrooms (champignons, milk mushrooms, etc.);
400 gr. chicken breast;
1 PC. onion;
50 gr. sour cream;
2 tbsp. tablespoons of vegetable oil;
1 tbsp. a spoonful of flour;
1 tbsp. a spoonful of butter;
pepper, salt.

Cooking method:

In this case, the recipe for making pancakes practically does not differ from the previous one. You will also need to thoroughly beat the eggs with a pinch of salt, then add sugar, slaked soda and warm milk. As you continue to beat, add the flour a little to prevent the dough from clumping. Mix everything thoroughly until a homogeneous mass is formed. At the end, pour out a glass of cold water, mix the dough thoroughly. It should turn out to be liquid.

The only negative is that pancakes with mushrooms are very thin, so they break a lot. This recipe is suitable for those representatives of the fair sex who have already trained to bake nalistniki. By the way, to make it easier to deal with, get a special rubber spatula with a wide end.

Now let's get to the filling, the recipe for which is very simple. Even children can cook it. Fry chicken breasts, with the addition of vegetable oil, until tender. In a frying pan in cream, fry the onion and finely chopped mushrooms, then add a little flour and simmer for about five minutes. Mix chicken breasts with mushrooms and add sour cream. Put the filling on each pancake and fold them into envelopes. Fry ready-made pancakes with mushrooms and chicken in butter. Serve with sour cream.

Pancakes with mushrooms and cheese: heavenly delight

Ingredients:

400 gr. flour;
vegetable oil;
1 l. milk;
5-6 large chicken eggs;
salt.

400 gr. mushrooms;
200 gr. hard cheese;
1 onion;
50 gr. sour cream;
2 tbsp. tablespoons of vegetable oil;
1 tbsp. a spoonful of butter;
pepper salt.

Cooking method:

First, make the dough as described above, then fry the pancakes. If you have a regular frying pan, and not with a Teflon coating, after two or three times we wipe it with a brush (store or homemade) dipped in fat. Otherwise, the dough will start to stick and burn.

While the pancakes are cooling, you can prepare the filling. Recipe: you need to chop the mushrooms and fry with onions in a pan. Grate the cheese and add to the mushrooms. Put the finished filling on the pancakes and wrap in tubes. Place neatly folded patches on a greased baking sheet. Put in the oven for 10 minutes (so that the cheese inside the pancakes melts). Serve ready-made pancakes with mushrooms and cheese with a special sauce. Read how to cook it at the end of the article.

Delicate pancakes with mushrooms and meat

Ingredients:

1.5 tbsp. flour;
2 tbsp. tablespoons of vegetable oil;
2 tbsp. milk or mineral water;
2-3 eggs;
vegetable oil
salt.

300 gr. mushrooms;
300 gr. mixed minced meat;
1 onion;
Vegetable oil;
1 tbsp. a spoonful of butter.

Cooking method:

This recipe can be considered universal, since almost all of the above products are in the refrigerators of every housewife. Plus, you don't have to mess around with dough and toppings. It will take you no more than half an hour to prepare everything.

Please note that the number of eggs depends on the type of dough you want to knead. If you put 3 large ones, the pancakes will be dense, they will not tear during frying. If there are fewer of them (1-2 pieces), the patches will come out very delicate, thin, almost translucent.

After you've cooked the pancakes, grease them. Then you need to fry the onions. After it turns golden, add minced meat and chopped mushrooms to the pan. Season with pepper, salt and fry until tender. The resulting filling should be left for 10 minutes to cool. After this time, you can wrap the pancakes (one tablespoon in each sheet). To get a crispy golden crust, you can fry them in butter or bake them in the oven.

Light pancakes with potatoes and mushrooms

Ingredients:

230 gr flour;
2 tbsp. tablespoons of vegetable oil;
0.5 l of milk;
2 eggs;
sugar, salt.

3 large potatoes;
1 onion;
300 gr. mushrooms (any);
1 tbsp. a spoonful of sour cream;
1 vegetable oil;
pepper, salt.

Cooking method:

This pancake recipe is great for stuffing with any savory filling. They will be much denser than usual, due to which they perfectly keep their shape and do not tear. So beat the eggs with a mixer to create a thick foam. Warm the milk slightly so that it is warm (but in no case hot). Pour the flour one spoon at a time, whisking everything thoroughly with a whisk or mixer. You should get a liquid homogeneous mass, without lumps and grains.

Peel and boil the potatoes, then mash. Fry the onions, add the mushrooms. Add the resulting puree to the mushrooms, then pour sour cream over the filling. Simmer for 7-10 minutes. We wrap it in tubes or envelopes, whoever likes it. Lightly fry prepared pancakes with potatoes and mushrooms on both sides.

Unusual pancakes with mushrooms in cream

Ingredients:

200 grams of flour (wheat);
2 vegetable oil;
0.5 l of yogurt or fresh kefir;
2 eggs;
1/3 tsp soda;
sugar, salt.

200 gr. champignons;
1 tbsp. cream;
1 carrot;
100 g hard cheese;
1 onion;
1 tbsp. a spoonful of vegetable oil;
pepper, salt.

Cooking method:

This recipe differs from the others in that during the preparation of the dough, you will need to heat the contents all the time. Therefore, take a deep saucepan, pour yogurt or kefir into it, put on a low heat. Be careful not to curl the content. Stir the liquid constantly with a spoon. Once it's hot, remove it from the stove, add the beaten eggs, salt, baking soda, fat and sugar. Stir, gradually adding flour. As soon as you get a thick, homogeneous mass, you can start frying.

Fry onions and mushrooms separately. Then add chopped carrots, 100 gr. cream and simmer for 5-7 minutes (until the mixture becomes thick). Cool the finished filling, put it on the rolls and wrap. Grease a baking dish with butter and put the pancakes in one row. Top with the remaining cream and sprinkle with grated cheese. Place in the oven for 20 minutes. Serve hot pancakes with mushrooms, baked in cream.

Special pancakes with mushrooms without filling

Ingredients:

0.5 liters of fresh milk;
1, tsp butter;
200-250 grams of flour;
2-3 eggs
10 grams of dry yeast;
salt, sugar.

400 gr fresh champignons;
2-3 pieces of onions.

Cooking method:

This is a very complex and time-consuming recipe that will take you half a day to prepare. But the taste and interesting look of the dish will delight you and all your loved ones, relatives and guests. So please be patient and start preparing this extraordinary masterpiece.

The first step is to make dough. In a separate bowl, mix milk (warmed to room temperature), yeast, sugar and 100 grams of flour. We leave the workpiece under a closed lid for two hours in a warm place. Then add eggs, flour, salt, sugar. And again let the dough brew for one hour. During this time, fry the mushrooms and onions. After the contents of the pan have cooled, pour everything into the finished dough. We bake pancakes just like ordinary ones.

Quick pancakes with any filling

Ingredients:

1 glass of milk;
soda, salt;
sugar;
flour;
vegetable oil.

Cooking method:

If in the fridge - even with a ball, you can quickly make pancakes with ordinary mushroom, potato, cheese or even sweet filling. The main thing is to make a tasty dough as quickly as possible. And it is not necessary to cook it with an egg, insist for several hours, fiddle with food. It is enough to mix the above ingredients, beat with a mixer so that there are no lumps left. That's all - delicious napromes are ready. Inside you can add whatever your heart desires.

Delicious pancake sauce

Of course, you can get by with mayonnaise or ketchup alone, but it is much tastier to eat pancakes with mushrooms with a specially prepared sauce. The first recipe is simple: mix sour cream with herbs and spices, add a little garlic. Sprinkle with herbs on top and garnish with a sprig of dill. The second recipe is more complicated, but if you have time, try it.

Ingredients:

40 grams of butter;
2 tablespoons sour cream;
150 gr champignons;
1 small onion;
2 cups broth (chicken);
1 cup flour;
salt pepper.

Cooking method:

Finely chop the onion and champignons, fry them in a pan until cooked. At the end, pour out the flour and pour out the broth little by little. Salt and pepper to taste. Hold for two or three minutes under the lid, then add sour cream (you can also stew in cream).

When everything is cool, grind in a blender to make a smooth sauce. Serve cold.

Discussion 0

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In my family pancakes with mushrooms are one of the favorite dishes, I cook such pancakes quite often, and in large portions, and then put them in the freezer. When there is no time for cooking, these pancakes are a real salvation for me - you need to defrost them in advance and reheat them in a frying pan or in the oven.

Maybe this recipe will seem familiar to you, but still, I bring to your attention my interpretation of pancakes with mushrooms and cheese. I can assure you that the pancakes are incredibly tasty and juicy, and absolutely everyone who has tried them will like them.

You need to bake thin pancakes according to your favorite recipe in advance. Any pancakes will do: on kefir, on milk, on eggs, and even on water. For my recipe, I baked pancakes with milk and eggs.

0.5 l. milk
5 pieces. eggs
2 cups of flour
2 tbsp vegetable oil
a pinch of salt

500 gr. fresh mushrooms (I used champignons)
1 onion
vegetable oil for frying
salt and pepper
200 gr. hard cheese

With the advent of the submersible blender in the kitchen, the whole process of kneading pancake dough takes no more than two minutes. You can also use a blender with a bowl, or, in extreme cases, a mixer.

Drive eggs into a large bowl, add flour, vegetable oil and salt.

Stir everything first with a spoon so that the flour does not dust.

Then add milk and stir again with a spoon.

Turn on the hand blender and beat until smooth. The dough turns out smooth, without a single lump - in 2 minutes!

Grease a frying pan with vegetable oil, I do this with a silicone brush. We put the frying pan on fire and heat it well. We reduce the heat and pour the first portion of the dough using a ladle.

A little tip: when pouring the dough into the frying pan, a sound should be heard that resembles the sound of the sea. If you hear a ringing crackle, it means that the pancake pan is too hot, and you need to immediately reduce the heat.

We bake a pancake on both sides. We remove the pancake on a plate, and pour the next portion of the dough.

It should be noted that we grease the pan with oil only once - at the beginning, all subsequent times we do not add oil to the pan.

We figured out the pancakes, now we proceed to the filling.

We wash the mushrooms under running water, dry them, and cut them quite finely, arbitrarily, into plates or cubes.

Finely chop the onion and fry in a skillet until golden brown.

Then add the chopped mushrooms to the fried onion, stir and simmer until tender, about 15-20 minutes.

Finally, do not forget to salt and pepper the pancake mushrooms.

It's time to remember that we have pancakes not only with mushrooms, but also with cheese, so we take the cheese out of the refrigerator and rub it on a fine grater.

Now let's start assembling pancakes. We spread the pancake on a plate and sprinkle with grated cheese (about 1 tablespoon of cheese).

Then evenly distribute the mushrooms, stepping back from the edges, also 1 tablespoon.

We put the prepared pancakes on the plate with the seam down, and do the same with all the pancakes that we have fried. It turns out this is such a beautiful pyramid of pancakes. We put the finished pancakes in the refrigerator or freezer to wait for their finest hour at the table.

Before serving, pancakes with mushrooms and cheese must be warmed up in a skillet with a small amount of vegetable oil. It is also convenient to heat pancakes in the oven and microwave.

I wish you delicious pancakes and bon appetit!

Pancakes with mushrooms. Step by step recipe with photo

Pancakes with mushrooms - an old, widespread and favorite dish of Slavic cuisine. Today, the number of recipes for pancakes with mushrooms is very diverse and extensive, which clearly indicates the popularity of this type of baking. Pancakes with mushrooms can be divided into two broad categories - thin pancakes stuffed with mushrooms and regular fluffy pancakes like pancakes with chopped mushrooms added to the dough. Each type of pancake is delicious. Thin pancakes stuffed with mushrooms are especially popular. Just imagine how many different types of pancakes you can make if you change the recipe for the filling, dough and the way the filling is wrapped in pancakes.

You can make pancakes with mushroom filling from any mushrooms. Forest mushrooms are pre-boiled, in turn oyster mushrooms and champignons are immediately fried with onions in oil. In addition to mushrooms, other ingredients can be added to the filling.

Pancakes with mushrooms and chicken, cheese, potatoes, meat, eggs, minced meat are very tasty. As for the dough for pancakes with mushroom filling, then you can also improvise a lot. Any kind of thin pancakes can be used. whether it be thin pancakes with milk, mineral water, water, kefir, boiling water and so on. Well, if you want to be completely original that the pancake dough can be kneaded by adding corn, rye, rice or buckwheat flour to wheat flour.

Now let's move on to the recipe and see how to cook pancakes with mushrooms - a step by step recipe with a photo... Pancakes will be cooked with milk, and mushrooms will be used as a filling.

Ingredients for the dough:

Ingredients for the filling:

Ingredients for frying pancakes:

Pancakes with mushrooms - a recipe with a photo

It is advisable to start the preparation of pancakes with the preparation of the mushroom filling. Wash the mushrooms, in this case the champignons. Chop them finely.

To give the filling a brighter taste, add onions to it. Cut the onion into cubes.

Put chopped onions and mushrooms in a hot frying pan with oil. Add black pepper and some salt to taste. In addition to black pepper, you can add any other spices. Fry the mushrooms, stirring them for 15 minutes.

Remove the pan from the stove and let the mushroom pancake filling cool. In the meantime, you can start preparing a pancake dough with milk. In principle, this recipe for pancakes can be made in water, however, pancakes in water are obtained with a less pronounced creamy taste. Drive two eggs into a deep bowl.

Add sugar and salt.

Beat the eggs with a whisk.

Pour in olive or sunflower oil.

Pour in cold milk. Whisk the mixture until you get a white egg foam on the surface.

To improve the quality of the dough and pancakes in general, sift the wheat flour through a sieve. Add it to the milk and egg mixture in small portions. Stir the pancake dough immediately after adding flour.

The finished dough for pancakes with mushrooms should have a consistency similar to kefir. Do not make too thick or too thin dough, in the first, as in the second version, it is very difficult to get thin high-quality pancakes from such a dough.

Now you can start baking the pancakes. Preheat a skillet. To prevent the pancakes from sticking to it during frying, even though the dough contains vegetable oil, it is recommended to oil the pan. This can be done with a small amount of vegetable oil or bacon. Try not to pour a lot of sunflower oil into the pan, otherwise the pancakes will turn out to be excessively greasy, and we don't need this.

It is most convenient to grease the pan with vegetable oil with a culinary brush. Use a ladle to fill the dough. Depending on the diameter of the pan, one pancake will take from one to half a ladle of dough. After pouring the dough into the pan, twirl it quickly in your hands to distribute the dough evenly on it.

Fry thin pancakes with milk on both sides, turning them over with a wide spatula.

Place in a stack on a plate.

When all the pancakes are ready, you can start stuffing them. Cut the pancake into two parts. Lay out the mushrooms on one side, as shown in the photo.

Cover with the second part of the pancake that has no filling.

Dip the mushroom pancake in beaten eggs with a pinch of salt.

Thanks to the egg lion, the pancakes will have a beautiful golden crust. put in a skillet. Fry until crisp on both sides.

Pancakes with milk with mushrooms Serve hot mushrooms. Good appetite. I would be glad if you liked this recipe for pancakes with mushrooms and will come in handy in the future. I also recommend making pancakes with meat and rice.

Mushroom Stuffed Pancakes Recipes

Thin, delicate, lace, with milk or cream, with sour cream, cottage cheese, honey or fresh berries - such pancakes will not leave anyone indifferent. What if you make pancakes with mushrooms as suggested on this page? Undoubtedly, such dishes will also have many fans. Moreover, making pancakes with mushrooms is no more difficult than with any other filling.

How to make pancakes with mushrooms: cooking recipes

Pancakes with mushrooms and cabbage

For this recipe for pancakes with mushrooms, you will need:
Filling: 300 g cabbage, 30 g dried mushrooms. 1 onion, 2 eggs, 2 sprigs of dill, salt and freshly ground black pepper to taste, 2 tbsp. l. vegetable oil for frying

Before preparing pancakes with mushrooms, the dried gifts of the forest must be poured over the mushrooms with cold water, set aside for 1 hour.

Squeeze mushrooms, cut into strips. Boil eggs (7 minutes after boiling water), peel, chop finely. Cut the peeled onion into cubes, chop the cabbage. Fry the onions in vegetable oil for 2 minutes. Add mushrooms, fry for another 2 minutes. Put the cabbage, salt, pepper, mix. Cover, simmer for 20 minutes, stirring occasionally. Put the contents of the pan in a separate container, add eggs and chopped dill, mix.

Put some filling on each pancake, roll up in an envelope. Pancakes stuffed with mushrooms, fry in vegetable oil on both sides until golden brown.

Pancake bags with mushrooms

Pancakes: 360 g flour, 500 ml milk, 3 eggs, 250 ml water, 1 tbsp. l. sugar, 1 tsp. salt, vegetable oil for frying.

Filling: 200 g of champignons. 1 onion, 20 ml heavy cream, 50 g hard cheese, a bunch of dill, salt and freshly ground black pepper to taste, 2 tbsp. l. vegetable oil for frying.

Beat eggs with salt and sugar, pour in half the milk, add flour, stir. Gradually add the remaining milk and water and knead the dough. Bake 10 pancakes in a hot frying pan greased with vegetable oil.

Wash, dry and peel the mushrooms, cut into cubes. Chop the peeled onion, grate the cheese on a coarse grater. Saute the onion in 2 tbsp. l. vegetable oil over low heat for 2 minutes, stirring constantly. Add mushrooms, fry on low heat for another 10 minutes, stirring occasionally. Pour in the cream, season with salt and pepper, stir, bring to a boil and remove from heat.

Place some filling in the center of each pancake, sprinkle with grated cheese, fold the edges into a bag, tie with a sprig of dill. Put the pancake bags on a baking sheet, bake in an oven preheated to 200 ° C for 15 minutes.

Pancakes stuffed with spinach and mushrooms

15 ready-made pancakes, 1 kg of spinach, 150 g of mushrooms, 100 g of butter, 25 g of flour, 250 ml of milk or cream, salt, black pepper.

Sort spinach, rinse well, put in salted boiling water for 5-10 minutes, cool with cold water, squeeze well and chop coarsely. Heat the oil, add the chopped mushrooms to it, simmer them lightly, add flour and fry, not brown.

Then add spinach, pour in fresh cream or milk, salt and pepper to taste, stir well and cook while boiling for 10-15 minutes over low heat until medium thick. Grease the pancakes with the prepared filling, roll them up and bake in the oven.

Look at the photo of pancakes with mushrooms according to these recipes - these mouth-watering products are just asking for in your mouth:

Delicious pancakes stuffed with mushrooms

Pancakes stuffed with pasta, mushroom and egg filling

15 ready-made pancakes, 100 g of spaghetti or pasta, 200 g of fresh mushrooms, 2 eggs, 300 g of fresh tomatoes, 250 g of tomato sauce, 100 g of hard cheese, 200 g of butter, 20 g of sugar, salt.

Before making pancakes with mushrooms, you need to boil the spaghetti in salted water, boil the eggs hard-boiled (10 minutes), sort out and boil the mushrooms, chop the tomatoes finely and fry. Throw the cooked spaghetti in a colander, dry and chop finely.

Heat some of the butter and simmer the spaghetti in it. Then add the sauteed tomatoes and half of the grated cheese. Season with salt to taste and stir well over the fire.

Grease the pancakes with the prepared filling and roll them up.

Pour the prepared tomato sauce into a fireproof skillet or baking sheet, place the pancakes and sprinkle with the rest of the grated cheese.

Bake for 10-15 minutes in a medium heat oven.

As you can see in the photo, pancakes with mushrooms must be served hot in the same dish:

Pancakes stuffed with mushrooms

12 pancakes, 400 g of fresh mushrooms (white or champignons), 120 g of onions, 100 ml of milk sauce, 4 eggs, 80 g of wheat bread crumbs, 60 g of ghee, 160 g of sour cream, 2 teaspoons of parsley, salt, pepper.

Bake thin unleavened dough pancakes, 3 pieces per serving. Place the mushroom mince on the toasted side of each pancake and fold the pancake into an envelope. Moisten the surface of the folded pancakes with egg white, roll in bread crumbs and fry in oil on both sides. Place in the oven for 5-6 minutes.

Next, for this recipe for pancakes with mushrooms, you need to cook minced meat. Chop the mushrooms very finely or chop them into thin slices and fry in oil. Fry the onions separately. Combine, add hot milk sauce and raw egg yolk. Mix everything and season to taste with salt and pepper.

When serving, put the pancakes on a heated dish, garnish with parsley, fried in oil. Serve sour cream in a gravy boat with delicious pancakes with mushrooms.

Here you can see a photo of pancakes with mushrooms according to the recipes presented above:

Pancake cake with mushrooms and chicken: recipe with photo

Mushroom pancake cake

For a recipe for a pancake cake with mushrooms and chicken, you will need: 560 g of flour, 1 liter of milk, 80 ml of 20% fat cream, 25 g of yeast, 2 eggs, 25 g of butter, 2 tsp. sugar, salt to taste, vegetable oil for frying.
Filling: 300 g chicken fillet, 200 g champignons, 1 onion, 5 gherkins, 30 g butter, nutmeg, salt and freshly ground black pepper - to taste. Sauce: 60 g butter, 50 ml broth, 150 ml cream 20% fat, 150 g soft cheese, 1.5 tbsp. l. flour. Optional: towel.

Stir 360 g flour, warm milk, yeast and butter, cover with a towel, put in heat for 2 hours. Grind the yolks with sugar, beat the whites with salt. Add the remaining flour, yolks, whites and cream to the dough, mix, cover with a towel, put in the heat for 1 hour. Bake the pancakes in vegetable oil. Boil the chicken fillet for 25 minutes, cut into cubes (save the broth). Wash, dry and peel the mushrooms, cut them into slices, gherkins - into strips, peeled onions - into cubes. Fry onions in butter for 3 minutes, add mushrooms and nutmeg, season with salt and pepper, fry for another 5 minutes.

Next, according to the recipe for pancake cake with mushrooms, you need to prepare the sauce. To do this, fry the flour in butter for 2 minutes, pour in the broth and cream, warm it up without boiling, add the cheese, stir until it dissolves. Combine onions, mushrooms and fillets, pour in the sauce, stir. Put some filling and gherkins on the pancake, cover with the next pancake. Repeat until the filling ends, refrigerate for 1 hour.

As you can see in the photo, a pancake cake with mushrooms and chicken according to this recipe can be decorated with herbs:

sunflower oil - 4-5 tbsp. l .;

First, let's prepare the filling for the pancakes. You can use a frying pan for this, but I cooked in a slow cooker. Turn on the multicooker on the "Frying" mode - 30 minutes, pour 2 tablespoons of sunflower oil, finely chop the onion and send to the multicooker. Finely chop the mushrooms and add to the onion, stirring occasionally to fry evenly.

Soak dry mushrooms in boiled water and let them brew.

Grate the carrots on a coarse grater and add to the slow cooker with the onions and mushrooms. Mix well, season with salt and pepper to taste. A little vegetable oil can be added if necessary.

Close the lid of the multicooker and leave the mixture to simmer. Chop the soaked dry mushrooms and add to the vegetables. Mix. While the filling comes in, let's start making pancake dough. Mix kefir, eggs, salt, baking powder in a blender. Then gradually add flour. Beat until a homogeneous dough resembling liquid sour cream is obtained.

Add 5-6 tablespoons of vegetable oil to the dough and mix well. Heat a frying pan and bake pancakes, they are baked without oil, you can only slightly grease the bottom of the pan before the first pancake.

These are the pancakes you get.

Boil 2 eggs and add them to the filling through an egg cutter, mix.

Put a little mushroom filling on each pancake and fold it with an envelope.

Our pancakes with mushrooms are ready! It's time to put the kettle on and call the family! Serve pancakes with sour cream.

All kinds of fillings for pancakes - sweet, cottage cheese, fruit, meat, and vegetable. It is also good to use mushrooms as a filling; they go well with meat, vegetables and cheese. Now we will talk about how to cook pancakes with mushrooms in different versions.

Pancakes stuffed with mushrooms and onions

milk - 0.5 l;
flour - 350 g;
eggs - 3 pcs.;
vegetable oil - 30 ml;
sugar - 1 tsp;
salt - a pinch.

champignons - 400 g;
onion (large) - 1 pc .;
sour cream - 150 g;
flour - 1 tsp;
greens to taste;
salt, pepper - to taste.

Cooking pancakes, for this we beat eggs, add sugar, salt, pour in warm milk and stir in flour. Mix everything well so that there are no lumps, add oil and fry the pancakes in a hot frying pan. Now we proceed to the filling: cut the onion into small cubes and fry in vegetable oil, add the diced mushrooms, salt and pepper to taste. Add sour cream, flour, bring to a boil, crush with herbs and mix everything well. Put the filling on each pancake and fold it into an envelope. If desired, ready-made pancakes can be additionally fried in butter before serving.

Yeast dough pancakes with meat and mushrooms

flour - 2.5 cups;
fresh yeast - 25 g;
sugar - 1 tbsp. the spoon;
milk - 0.5 liters;
boiling water - 125 ml;
eggs - 2 pcs.;
ghee - 50 g;
salt to taste.

meat - 300 g;
mushrooms - 300 g;
onion - 1 pc.;
vegetable oil - 2 tbsp. spoons;
salt, black pepper - to taste.

We heat the milk to about 37-40 degrees, dilute yeast in it, add sugar, salt, gradually introduce flour, knead well. Now we put the pan with the dough in a warm place. When the dough comes up, slowly pour in boiling water, add eggs and melted butter, mix. Now you can fry the pancakes.

For the filling, boil the meat until tender, twist it in a meat grinder. Simmer mushrooms with onions, add salt and pepper to taste. Combine them with twisted meat and stuff the pancakes. Put the finished filling on each pancake and wrap it with a roll. Pancakes with minced meat and mushrooms are ready.

Thin pancakes on kefir with potatoes and mushrooms

kefir - 1 l;
flour - 350 g;
sugar - 3 tsp;
eggs - 4 pcs.;
butter - 200 g;
salt - a pinch;
soda - 0.5 tsp.

potatoes - 0.5 kg;
melted butter - 100 g;
mushrooms - 200 g;
onion - 1 pc.;
carrots - 1 pc.;
sunflower oil - 3 tbsp. spoons;
salt, black pepper.

Add eggs, sifted flour, salt, sugar, soda to kefir at room temperature. Pour half of the butter into the dough. Mix all components well. Fry pancakes.

Filling: boil the potatoes, drain the water, add the butter, knead with a wooden crush. Chop the onion, three carrots on a grater, fry in oil, add the mushrooms and simmer until tender. Combine mashed potatoes with mushrooms, if the filling comes out dryish, you can add a little sour cream. Grease each pancake with melted butter. Wrap the filling in pancakes while still hot, serve with sour cream.

Pancakes with mushrooms, cheese and chicken

In addition to the above recipes, pancakes with mushrooms and cheese are very tasty, if desired, you can also add chicken. You choose the dough for such pancakes as you wish, and now we will tell you how to make a delicious filling.

Cook the fillet until tender, finely chop. Fry the mushrooms with onions until the liquid evaporates. Put the fillets in the pan, add the grated cheese, mix, salt and pepper. Now put a little filling in the middle of each pancake, raise the edges and tie them with green onions. These pancakes are not only very tasty, they also look great on the table. Enjoy your meal!

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