Stuffed pancakes in green dill sauce
Stuffed pancakes in green dill sauce - a savory delicacy
Who could resist a serving of pancakes filled with a delicious mixture, enveloped in a creamy green dill sauce? This recipe not only brings a touch of freshness to the plate but transforms a simple ingredient into something truly special. Get ready to explore each step of this captivating recipe, full of flavors and textures.
Preparation time: 20 minutes
Baking time: 15 minutes
Total: 35 minutes
Number of servings: 4
Necessary ingredients:
*For pancakes:*
- 15-20 pancakes (without sugar) - use a basic pancake recipe without sugar or add a little milk to the batter for a softer texture.
*For filling:*
- 200 g chopped mushrooms (choose fresh mushrooms like champignon or oyster)
- 300 g bacon (or kaizer) - adds a smoky and rich flavor
- 2 eggs - to bind the filling
- 3 green onions - provides a fresh and crunchy note
- 200 ml sour cream - for creaminess
- 200 g cheese (or feta cheese for a saltier variant)
- 1 tablespoon starch - helps thicken the sauce
- 200 ml yogurt - for a tangy note
- 50 g parmesan - for an intense flavor
- 1 bunch of fresh dill - for aroma
- Oregano, flavored salt, freshly ground mosaic pepper - spices that can transform the dish
Recipe history:
Stuffed pancakes have a long history, being prepared in various forms and combinations around the world. From sweet to savory fillings, pancakes have always been a versatile dish. The green dill sauce adds a note of freshness and an extra flavor, turning this recipe into a true culinary feast.
Step by step:
1. Preparing the pancake batter:
If you already have the pancakes ready, great! If not, mix the ingredients for the batter (flour, eggs, milk, salt) in a large bowl and beat well until you get a smooth mixture. Let the batter rest for 10 minutes to become more airy.
2. Cooking the pancakes:
Heat a non-stick pan over medium heat and add a little oil or butter. Pour a ladle of batter into the pan, spreading it evenly. Cook for 1-2 minutes on each side or until the pancake turns lightly golden. Repeat the process until you finish the batter.
3. Preparing the filling:
Clean the onion and chop it finely, including the green tops. Cut the bacon and mushrooms into strips. In a pan, add the chopped bacon and fry it over medium heat until crispy. Add the onion and cook until it becomes translucent. Then, add the mushrooms, season with salt and pepper, and let cook for 5-10 minutes, stirring occasionally.
4. Mixing the ingredients:
Turn off the heat, add the eggs, grated cheese, and some of the chopped dill. Mix well until the composition is homogeneous.
5. Filling the pancakes:
Take a pancake, add a tablespoon of the prepared filling, and carefully roll it so that the filling does not spill out. Repeat this step for each pancake.
6. Preparing the sauce:
In a bowl, mix the yogurt, starch, sour cream, remaining dill, parmesan, and spices. If the sauce seems too thick, add a little milk until you achieve the desired consistency.
7. Assembling the dish:
Preheat the oven to 180 degrees Celsius. Grease a baking dish with butter and sprinkle a little breadcrumbs to prevent sticking. Place the rolled pancakes in the dish, then pour the sauce over them.
8. Baking:
Place the dish in the oven and bake for 15 minutes, until the sauce starts to boil and thickens slightly.
9. Serving:
Remove the pancakes from the oven, let them cool slightly, and serve warm, sprinkled with fresh dill on top. You can use a set of porcelain plates to present them elegantly.
Practical tips:
- Experiment with different types of cheese or add vegetables like spinach or zucchini to the filling.
- You can replace the bacon with chicken breast or tofu for a vegetarian option.
- This recipe is perfect for a light lunch but also for a special dinner alongside a dry white wine.
Frequently asked questions:
1. Can I make the pancakes a day in advance?
Yes, you can prepare the pancakes a day in advance and keep them in the fridge, covered with plastic wrap.
2. How can I prevent the pancakes from sticking?
Make sure the pan is well greased and use medium heat to avoid burning the pancakes.
3. Can I freeze the stuffed pancakes?
Yes, the stuffed pancakes can be frozen. Let them cool completely, then wrap them in plastic wrap and place them in an airtight container.
Invite your friends or family to the table and enjoy these stuffed pancakes in green dill sauce. This recipe is not only delicious but also brings a touch of warmth in every bite. Enjoy your meal!
Ingredients: 15-20 pancakes (without sugar) 200 g chopped mushrooms 300 g bacon (kaiser) 2 eggs 3 green onions 200 ml sour cream 200 g cheese 1 tablespoon starch 200 ml yogurt 50 g parmesan 1 bunch fresh dill oregano flavored salt freshly ground mosaic pepper
