Very tasty pancakes with meat and mushrooms. Pancakes with minced meat and mushrooms. Pancakes with mushrooms, Pancakes with meat

1. Warm the milk to room temperature and pour it into a bowl for preparing the dough. Pour eggs and vegetable oil into it.

2. Knead the liquid mass so that the products are evenly distributed and add flour, salt and sugar.

3. Knead the dough again using a whisk or blender. Its consistency should be like liquid sour cream. Then the pancake will turn out thin and the filling will be easily wrapped in it. If the sheets are baked thick, it will be difficult to wrap them with minced meat.

4. Place the frying pan on the stove and heat it up. Pour a ladleful of batter and spread it in a circular motion over the area of the pan. Fry it for about 2 minutes over medium heat. Then turn it over to the other side and bake the sheet pan for 45 seconds.

5. While the pancakes are baking, boil the meat in salted water until cooked. To make it more aromatic and tasty, you can add bay leaves and allspice to the broth.

6. Wash the mushrooms and cut into smaller pieces. Peel the onion with garlic and chop it into half rings.

7. In a frying pan in vegetable oil, fry the mushrooms and onions until golden brown. Afterwards, cool the prepared mushrooms and meat to room temperature.

8. Grind the meat and mushrooms in a meat grinder, season with salt and ground pepper. For sharpness and piquancy, you can put in the minced meat tomato paste or your favorite spices. If the filling seems too dry, add a little butter or pour in the broth in which the meat was cooked. Then it will turn out more juicy and tender.
Then place a portion of minced meat in the middle of the pancake.

1. Prepare ingredients for pancake dough: flour, milk, eggs, vegetable oil, salt and sugar. Remove them from the refrigerator and leave them in the room until they reach the same temperature.

2. Also prepare the ingredients for the filling. If meat and mushrooms are frozen, defrost them first. naturally without using a microwave and hot water. It is better to do this for a long time, first in the refrigerator, then at room temperature. You can use any variety of mushrooms.

3. Start kneading the dough. Pour milk, vegetable oil into a container and add eggs. Stir liquid ingredients until smooth.

4. Add flour, salt and sugar to the liquid base. I recommend sifting the flour through a fine sieve so that it is enriched with oxygen, which will make the pancakes more tender.

5. Knead a homogeneous, smooth dough using a whisk or blender.

6. Place the frying pan on the stove, grease the bottom so that the first pancake does not turn out to be lumpy, scoop out the dough with a ladle and pour it into the frying pan. Fry the pancake on both sides until golden, about 1-1.5 minutes on each side.

7. Meanwhile, at the same time as the hot pancake, set the meat to cook. Place it in a pan of boiling water, add salt and pepper and cook over low heat until tender.

8. Peel the onions and garlic, wash, cut into any shape and sauté in a frying pan until transparent.

9. In another pan, fry the mushrooms. Wash and cut them first.

10. Grind the boiled meat and fried onions with mushrooms in a meat grinder.

11. Stir the mixture, taste it and add salt and ground pepper if necessary. To make the filling more tender, add a little broth in which the meat was cooked.

12. Place the meat filling on the pancake.

13. Fold the pancake from three edges and wrap it with an envelope. Serve them hot or chilled. You can freeze them and store them in the freezer, and when needed, defrost them and cook them in the oven or microwave. Such pancakes will become a win-win option for breakfast, lunch or snack. You can take them with you to work or give them to children at school. They are suitable for a festive feast or family dinner.

Watch also the video recipe on how to cook pancakes with meat and mushrooms!

Pancakes are served with various snacks, and thin pancakes- sometimes with filling wrapped in them. We present to you recipe for pancakes stuffed with minced meat and mushrooms.

Spring rolls

Filled pancakes can be either sweet - with jam, chocolate, fresh berries, or savory - with meat/minced meat, vegetables, cheese. Remember the main thing - the filling should not be too liquid so that it does not spread during baking.

5 from 1 reviews

Pancakes with minced meat and mushrooms

Time to prepare

Cooking time

Total time

1 Hour 10 Min

How to cook spring rolls? Filling for pancakes made from mushrooms and minced meat.

Type of dish: Baking

Cuisine: Russian

Output: 4

Ingredients

Flour - 125 g,
milk - 250 ml,
chicken egg - 2 pcs.,
mixed minced meat - 300 g,
champignons - 400 g,
onion - 1 pc.,
parsley - 1 bunch,
lemon juice - 2 tbsp. spoons,
sour cream - 2 tbsp. spoons,
vegetable oil - for frying,
salt,
black pepper.

Preparation

First sift the flour, add a pinch of salt, beat in chicken eggs. While whisking with a mixer, pour in the milk in a thin stream. Continue whisking until the lumps disappear completely. Cover the bowl with the dough and leave for about 30 minutes.
Then, peel the onion and finely chop it. Wash the champignons and cut into small cubes, pour over the mushrooms lemon juice. Heat 2 tablespoons of vegetable oil in a frying pan and fry the onion until golden brown, stirring. Place minced meat in a frying pan and fry until color changes. Add mushrooms to the meat and fry, stirring, for another 5 minutes. Remove the pan from the heat, season the minced meat with salt and pepper and add the chopped parsley.
Fry 8 large pancakes in vegetable oil. Place filling on each and roll up. Oil the ceramic or glass mold for baking and place the pancakes tightly in one layer. Grease pancakes with 2 tablespoons of sour cream. You can, if desired, sprinkle the pancakes with grated cheese.
Bake in an oven preheated to 200 degrees for 15 minutes.
Serve pancakes hot with sour cream.

Notes

These spring rolls can be baked in the oven or fried in a frying pan or can even be cooked in the microwave.

The nutritional value

Serving Size: 100g Calories: 180 Fat: 10 Carbs: 14 Protein: 9

Bon appetit!

For reference : Thin pancakes or simply pancakes (in the terminological sense) - a dish of European cuisine, a type of pancakes prepared with milk without yeast starter. Characteristic of French (crepe (French crêpe); especially popular in Brittany) and Central European (German: Pfannkuchen) cuisine. From Europe they spread to Quebec, North Africa and the Latin American countries of the Southern Cone. In the USA, thanks to its proximity to Canada, they are known as French name crêpe, but can be included in the concept of blintz, borrowed from Yiddish, along with pancakes.

Thin pancakes can be baked on one side (when served with filling); They can be used to make a pie.

Pancakes with minced meat and mushrooms

Pancakes are a culinary product prepared by baking batter poured onto a hot frying pan; usually have round shape. Pancakes are served with a variety of appetizers, and thin pancakes are sometimes served with fillings wrapped in them. We present to you a recipe for pancakes stuffed with minced meat and mushrooms. Stuffed pancakes Stuffed pancakes can be either sweet - with jam, chocolate, fresh berries, or savory - with meat/minced meat, vegetables, cheese. Remember the main thing - the filling should not be too liquid so that it does not spread during baking. 5 from 1 reviews Pancakes with minced meat and mushrooms Print Preparation time 40 Min Cooking time 30 Min Total time…

Review

Pancake batter:

900 ml. whole milk;
250 g wheat flour;
2 large eggs;
30 g granulated sugar;
3 g salt;
40 ml. olive oil;
6 g. baking powder;
20 g semolina.

Filling:

500 g of prepared minced meat;
onions - to taste;
200 g champignons;
olive oil.

From this amount of ingredients you get 11 thin pancakes (diameter 20 cm) with filling and 7 without filling.
The cooking time for pancakes using 2 frying pans at once is about an hour.

How to cook pancakes stuffed with meat and mushrooms:

Preparation of liquid dough. Beat the eggs, salt and granulated sugar thoroughly (with a whisk, fork or mixer).

Then pour in half the milk and add the dry ingredients (flour, semolina and baking powder), stir until smooth.

Now gradually dilute the resulting mixture with the remaining milk to the desired consistency. Lastly, add butter to the pancake dough.

If you like thin pancakes, thin the batter to the consistency of very thin kefir. If you prefer thick pancakes, make the batter a little thicker, but keep in mind that it should spread easily over the pan when frying.

Frying pancakes. Heat and grease the frying pan with a thin layer of oil (this is only necessary for the first pancake). Scoop out the required amount of dough with a ladle and spread it over the bottom by turning the pan.

Fry the pancakes on both sides until brown tint over moderate heat and stack.

Preparing the filling. Finely chop the onion, rinse the mushrooms and cut into thin slices.

Evaporate all the liquid from the mushrooms in a dry frying pan, then pour a few tablespoons of oil and add the onion. After frying for five minutes, put the minced meat in a frying pan, knead and fry everything together until cooked.

Cool and lightly grind with a blender.

Forming stuffed pancakes. Place 1.5-2 tablespoons of meat and mushroom filling on one edge of the pancake and wrap it into a tight roll, folding the sides inward.

To prepare the filling we will need minced meat, champignons, onions, salt, ground black pepper, cream, water.

Peel the onion and cut into cubes. We clean the champignons and cut them into pieces.

Blend mushrooms and onions in a blender until smooth.

Combine minced meat, milk, cream, ground mushrooms and onions, salt and pepper. Mix. The minced meat should be like thick sour cream so that it can be easily spread on pancakes.

Let's start preparing the pancake dough. Pour milk, water, eggs into a blender, add salt, sugar, flour and starch. Turn on the blender until full connection all ingredients. If you don’t have a blender, then mix the dough with a whisk. It should be like liquid sour cream. Add vegetable oil.

Heat a greased frying pan vegetable oil, and pour some dough. Fry the pancake on both sides. Fry the subsequent pancakes without greasing the pan with oil, since the dough already contains vegetable oil.

Cut the pancake in half. Place 1 tablespoon of minced meat on the cut half of the pancake and spread it over the pancake.

This is how we prepare all the pancakes. From this portion we got 18 pancakes with minced meat and mushrooms.

Prepare the batter. Lightly beat the eggs with a whisk, add flour and a pinch of salt, mix well.

Dip pancakes on both sides in batter.

Fry the pancakes in a preheated frying pan over low heat for 4-5 minutes on each side until golden brown.

Place the pancakes on separate plates to keep the crust crispy.

Delicious pancakes with minced meat and mushrooms with a juicy filling and a crispy crust are ready.

Bon appetit!