600 ml (1 pt) milk
225 g (8 oz) flour
pinch of salt
2 eggs
butter or oil for frying
225 g (8 oz) flour
pinch of salt
2 eggs
butter or oil for frying
for the filling
butter
1 large onion, finely chopped
450 g (1 lb) mushrooms, chopped
30 g (2 tbsp) canned red pimientos, finely chopped
150 ml (1/4 pt) sour cream
salt and pepper
melted butter
1 large onion, finely chopped
450 g (1 lb) mushrooms, chopped
30 g (2 tbsp) canned red pimientos, finely chopped
150 ml (1/4 pt) sour cream
salt and pepper
melted butter
method
To Make the pancakes
1. Mix the milk and flour together until smooth.2. Add the salt and eggs and beat in well.
3. Leave the mixture to rest for at least 15 minutes and up to 2 hours.
4. Heat a little butter or oil in a heavy pan (preferably one used only for pancakes).
5. Tip out excess butter. Pour in just enough batter to coat the bottom of the pan.
6. Fry on one side only if the pancakes are to be filled.
for the filling
1. Melt the butter, add the onion and cook until it has softened but not browned.2. Add the mushrooms and cook until soft.
3. Drain off excess liquid. Mix in the pimientos, sour cream, salt and pepper.
4. Put a spoonful of the mixture onto each pancake on the cooked side.
5. Roll up the pancakes, tucking in the edges.
6. Put the rolled pancakes in a buttered oven dish and drizzle a little melted butter over the top.
7. Warm through in the oven at 180°C (350°F) Gas 4 for 25 minutes.
8. Serve with extra sour cream if desired
serving amount
makes 8 - 10
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