Pancakes with mushrooms and cheese
Origin of the recipe
Mushroom-filled pancakes are a classic of Russian and Eastern European cuisine, especially popular in forested regions where mushrooms were traditionally preserved for future use. Historically, these pancakes were prepared during Lent (without eggs or milk) or during Maslenitsa week as a hearty meal for large families. Mushrooms—most often porcini, aspen, or chanterelle mushrooms—were boiled, fried, or dried, mixed with onions and sometimes potatoes. In the 19th and 20th centuries, mushroom-filled pancakes became not only an everyday but also a festive dish, served at receptions and family celebrations. Today, this recipe is prized for its rich flavor, naturalness, and versatility: it can easily be adapted to vegetarian, Lenten, or mushroom-based diets, and can also be served as a hot appetizer or main course.
What do you need for cooking?
Ingredients
For the test
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Eggs
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Salt
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Sugar
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Milk
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Flour
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Vegetable oil
For the filling
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Mushrooms
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Onion
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Boiled eggs
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Cheese
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Mayonnaise
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Green
Kitchen utensils
- Bowl
- Spoon
- Whisk
- Plate
- shoulder blade
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Break the eggs into a bowl, add sugar and beat with a whisk until smooth and slightly fluffy.
Step 2:
Gradually pour in some of the milk, continuing to whisk until the dough is smooth and lump-free.
Step 3:
Sift the flour directly into the liquid and mix thoroughly until it reaches the consistency of thin sour cream.
Step 4:
Add the remaining milk and stir well again.
Step 5:
Pour in the vegetable oil and stir gently – it will make the pancakes softer and prevent them from sticking.
Step 6:
Prepare the filling: in a bowl, combine hard-boiled eggs, finely chopped fresh herbs, grated cheese, mayonnaise, and salt and pepper to taste. Mix well.
Step 7:
Peel the onion and chop it finely.
Step 8:
Fry the onion in a frying pan until golden brown.
Step 9:
Cut the mushrooms into small pieces.
Step 10:
Separately, fry the mushrooms until the liquid evaporates and they become lightly browned.
Step 11:
Combine fried mushrooms with onions, stir and cool slightly.
Step 12:
To make pancakes, heat a frying pan over medium heat and lightly grease it with a thin layer of vegetable oil.
Step 13:
Pour a portion of the batter into the pan and spread it evenly, tilting the pan slightly. Cook the pancake until the surface becomes matte.
Step 14:
Carefully turn over with a wooden spatula and fry on the other side until golden brown.
Step 15:
Place the finished pancake on a flat plate and cover with a clean towel to keep it soft.
Step 16:
On each pancake, spread a thin layer of a mixture of eggs, herbs, cheese and mayonnaise.
Step 17:
Place a portion of the mushroom and onion filling on top.
Step 18:
Carefully roll the pancake into a tight roll.
Step 19:
Serve immediately after cooking. Sour cream or fresh herbs are a great accompaniment.
Cooking tips:
Choose aromatic mushrooms. Button mushrooms, chanterelles, oyster mushrooms, or porcini mushrooms are best—fresh or dried. They should be juicy and not bitter.
Sauté the mushrooms thoroughly until the liquid evaporates. Raw mushrooms release a lot of moisture, so simmer them over medium heat for 8–10 minutes until the juices evaporate, otherwise the filling will make the pancakes soggy.
Add the onion and seasonings. Golden-fried onion, garlic, black pepper, and a little thyme or parsley will enhance the mushroom flavor and add depth to the filling.
Use firm but elastic crepes. They hold the juicy filling better and won't tear when rolled. To achieve this, avoid making the batter too runny and let it rest for a while.
Cool the filling before stuffing. The hot mixture will soften the pancakes and make it difficult to form the rolls—let it cool completely.
Don't overload the pancakes with filling. Layer them thinly—this will make them easier to roll and prevent them from unraveling when frying or serving.
Serve warm, preferably immediately after assembly. Mushroom-filled pancakes are especially delicious hot—you can lightly bake them in the oven (180°C, 10–15 minutes) or serve with a dollop of sour cream or grated cheese.
