Mushroom-filled pancakes

Yield: 10 servings

Measure Ingredient
1 cup Milk
1 large Egg
1 cup All-purpose flour; sifted
¼ teaspoon Salt
1 pounds Fresh mushrooms
6 \N Green onions, minced
3 \N To 4 tbs butter or margarine
½ cup Sour cream; at room temperature
\N \N Butter or margarine; for frying
\N \N Sour cream; at room temperature
1 tablespoon Flour
2 tablespoons Fresh dill or parsley, chopped
\N \N Salt and pepper to taste


Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Combine milk and egg in a bowl; mix with a whisk or fork. Stir in flour and salt and mix again. Heat a lightly greased 7-inch or 8-inch skillet and spoon 3 Tbs of batter into it. (Pour the batter all at once from a small glass.) Tip pan quickly at once to spread batter evenly. Cook until underside is done and bubbles form on top. Turn over with a spatula and cook on the other side. Slip onto a warm plate and keep warm in a preheated 250° F. oven while cooking the other pancakes. When all pancakes are cooked, put a large spoonful of the Mushroom Filling lengthwise along each one; roll up. Serve at once topped with a spoonful of sour cream. Serves 10 to 12.


Clean mushrooms by rinsing quickly or wiping with wet paper toweling.

Saute green onions in butter until tender. Add mushroom slices; saute 4 mins. Stir in remaining ingredients and leave on stove long enough to heat through.

NOTES : Some of the most inviting Polish creations are the delctable pancakes, or nalesniki. They can be filled with savory meat, cheese or mushroom combinations and eaten as entrees. Other pancakes are filled with sweet mixtures such as cheese, sour cream

and sugar, jam or preserves, and eaten as desserts. These pancakes

may be spread with any sweet filling, folded over and fried in butter, if desired.

from my kitchen to------------------------------->yours..... Dan Klepach

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