Boiled-Water Pancakes with Potato and Mushroom Filling

Thin pancakes with aromatic filling — impossible to resist! The recipe for pancakes in boiling water is very, very successful, now one of my favorites — and even if you haven’t been able to make thin pancakes before, this recipe will definitely make you happy. And with mushroom and potato filling, the pancakes are simply delicious! Serve with sour cream
cook time: 1h 30 min
Hazel Farrow
Boiled-Water Pancakes with Potato and Mushroom Filling

Nutrition Facts (per serving)

149
Calories
7g
Fat
16g
Carbs
4g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 250 g
Milk 350 ml
Water 200 ml
Chicken eggs 2 pc
Vegetable oil 3 tbsp
Salt to taste
Sugar 1 tsp
Potato 600 g

For filling:

Vegetable oil 3 tbsp
Salt to taste
Champignon 200 g
Bulb onions 100 g
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
Here are all the necessary ingredients for pancakes

Step 2

Step 2
The pancake dough for this recipe is very easy to prepare — beat the eggs into a deep bowl, add salt, sugar, vegetable oil

Step 3

Step 3
Add milk

Step 4

Step 4
Mix lightly with a whisk

Step 5

Step 5
Add flour

Step 6

Step 6
Mix everything well — now the dough is thick and without lumps, which is what we need

Step 7

Step 7
Pour boiling water in a thin stream, stirring continuously.

Step 8

Step 8
Heat the frying pan thoroughly and grease it with a piece of butter, but I always grease the frying pan with a piece of fresh lard the old fashioned way — pancakes never stick to the pan

Step 9

Step 9
Pancakes are fried quickly, literally 1-2 minutes on each side. Iʼm sure with this test even the first pancake wonʼt come out lumpy

Step 10

Step 10
For the filling we will need the following ingredients: potatoes, mushrooms and onions

Step 11

Step 11
While we fry the pancakes, at the same time we set the potatoes to boil in salted water

Step 12

Step 12
Fry the onion in vegetable oil until golden brown

Step 13

Step 13
While the onions are frying, finely chop the mushrooms

Step 14

Step 14
Fry the mushrooms and onions until the liquid evaporates

Step 15

Step 15
Salt and pepper to taste

Step 16

Step 16
While the filling was being prepared, our thin pancakes were already ready

Step 17

Step 17
We turn the potatoes into mashed potatoes in any convenient way, I always do it the old fashioned way using a masher. To prevent the filling from being too dry, I add a little potato broth

Step 18

Step 18
Add fried mushrooms to the puree and mix

Step 19

Step 19
The aromatic delicious filling for pancakes is ready

Step 20

Step 20
Now the most interesting and long-awaited part — put a little filling on each pancake, about 1 table. l.

Step 21

Step 21
Fold the edges of the pancake towards the center

Step 22

Step 22
Now letʼs roll it into a tube

Step 23

Step 23
We bake pancakes with potatoes and mushrooms in the oven at 180 degrees for 20 minutes or fry them in a frying pan with butter, whichever is more convenient for you — and it’s very tasty either way.

Step 24

Step 24
We serve pancakes with sour cream, but, I assure you, even if you don’t have sour cream in the house, pancakes in this form are also very, very tasty

Step 25

Step 25
Bon appetit!

Additional rubrics

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