Pancakes with mushrooms, baked in the oven
Pancakes with mushrooms, baked in the oven – a simple dish with simple ingredients. Despite the simplicity of preparation, at the exit we get a tasty and quite filling lunch.
Pancakes with mushrooms, baked in the oven – ingredients
- For the pancakes:
- Flour – 1,5 cups.
- Salt – ½ tsp.
- Eggs – 2 pieces.
- Milk – 1 glass.
- Water – 1 glass.
- Oil.
- For the filling:
- Mushrooms – 500 g.
- Onion – 1 piece (large).
- Oil – 2 tbsp.
- Salt pepper.
- Cheese – 100 g.
- Chopped parsley – 2 tbsp.
- Additionally:
- Oil – 1 tablespoons
- Cream (from 30%) – 100 ml.
- Provencal herbs.
Pancakes with mushrooms, baked in the oven – recipe
Mlintsi
Beat flour, salt, eggs, milk until smooth. Add a glass of water while stirring.
Heat the pan well, grease it with oil, pour out part of the dough. Fry 10-12 (not very thin) pancakes one at a time, do not fry until golden brown.
Filling
Cut the mushrooms into slices, the onion into small cubes. Pour oil into a heated pan, lay out the mushrooms together with the onion, and fry until the liquid evaporates. Salt, pepper, cool. Add parsley, mix.
Grate the cheese on a fine grater. Add 3 tablespoons to the mushrooms. grated cheese, mix.
Place 1 full spoonful of filling on each pancake, spread it over the pancake, and roll it up.
Lubricate the baking form with oil, lay out the pancakes.
Brush the pancakes with cream, sprinkle with the remaining cheese and Provencal herbs.
Bake the flatbreads for 15-20 minutes in an oven heated to 180 degrees.
