Brașov pancakes

Stuffed pancakes with mushrooms and meat, served with tomato sauce – A Flavorful Delicacy

Preparation time: 30 minutes
Cooking time: 30 minutes
Total: 1 hour
Number of servings: 4 (approximately 10 pancakes)

This recipe for stuffed pancakes with mushrooms and meat is a perfect combination of the fine texture of the pancakes and the rich, savory filling. Pancakes are a versatile dish, loved by generations, with a long history in kitchens around the world. They can be filled with a variety of ingredients, from sweet to savory, but today we focus on a hearty filling that combines mushrooms and meat, all served with a flavorful tomato sauce.

Ingredients:

*Pancake Batter:*
- 350 ml milk
- 2 eggs
- 150 g flour
- 1 tablespoon oil
- Oil for frying pancakes

*Filling:*
- 350 g fresh mushrooms (champignon mushrooms are ideal)
- 350 g minced chicken (or other preferred meat)
- 3 bunches of green onions
- 1 tablespoon turkey fat (or butter)
- 100 ml milk
- 1 egg
- 1 teaspoon flour
- 1 teaspoon chopped thyme
- 1 teaspoon sweet paprika
- A pinch of ground pepper
- Salt to taste
- 1 teaspoon chopped tarragon
- Fresh dill, chopped

*Crust:*
- 150 g breadcrumbs
- 3 eggs (beaten)
- Oil for frying

*Tomato Sauce:*
- 250 ml tomato puree
- 30 ml white wine
- A pinch of ground pepper
- A pinch of chopped thyme
- A pinch of chopped tarragon
- Salt to taste
- 1 teaspoon honey
- 30 ml water

Step-by-Step Preparation:

*Step 1: Preparing the pancake batter*
Start by pouring the milk into a large bowl. Add the eggs and whisk well until you achieve a homogeneous mixture. Gradually add the flour, continuously mixing to avoid lumps. Finally, incorporate the tablespoon of oil and mix again. The mixture should be fluid but not too runny. If necessary, you can adjust the consistency with a little milk or flour.

*Step 2: Frying the pancakes*
Heat a 24 cm diameter frying pan, adding a little oil to prevent sticking. Pour a ladle of pancake batter and rotate the pan to evenly distribute the mixture. Fry the pancake for 1-2 minutes on each side until golden. Repeat the process until you finish all the batter, obtaining approximately 10 pancakes.

*Step 3: Preparing the filling*
Wash the mushrooms and green onions, then chop them finely. In a frying pan, heat the turkey fat and add the mushrooms. Sauté for about 3 minutes, then add the chopped green onions. Continue to sauté for 2 minutes until the onion becomes translucent. Then add the minced meat, stirring to break it apart, and let it sauté for 5 minutes.

*Step 4: Thickening the filling*
In a separate bowl, beat the egg with the milk and a teaspoon of flour, then pour the mixture into the frying pan. Add the spices (thyme, paprika, pepper, salt, and tarragon) and mix well. Let the filling simmer on low heat, stirring occasionally, until the liquid thickens and is absorbed. Finally, sprinkle in the chopped fresh dill.

*Step 5: Stuffing and folding the pancakes*
Let the filling cool slightly. On each pancake, place about 2 tablespoons of filling. Fold the edges of the pancake, then roll it carefully. This technique will prevent the pancakes from breaking. Once you have rolled all the pancakes, dip them in the beaten egg, then in the breadcrumbs, repeating the process for a crispy and delicious crust.

*Step 6: Frying the stuffed pancakes*
In a deep frying pan, heat the oil. Fry the stuffed pancakes over medium heat until they are golden and crispy on all sides. Remove them onto a paper towel to absorb excess oil.

*Step 7: Preparing the tomato sauce*
In a small saucepan, combine the tomato puree and white wine. Simmer on low heat for 3-4 minutes, then add the spices (pepper, thyme, tarragon) and honey dissolved in water. Let the sauce simmer for 7-8 minutes to thicken slightly. Taste and adjust the spices according to your preference.

Serving Suggestions:
Serve the stuffed pancakes with warm tomato sauce, sprinkled with a little fresh dill. These stuffed pancakes are perfect for a delicious lunch or dinner alongside a fresh salad or grilled vegetables. You can accompany the dish with a glass of white wine, which will perfectly complement the flavors.

Possible Variations:
If you want to experiment with the filling, you can add grated feta cheese, spinach, or even grated zucchini. You can also use pork or beef, depending on your preferences. For a vegetarian option, replace the meat with sautéed vegetables or tofu.

Frequently Asked Questions:
1. Can I replace the eggs?
Yes, you can use an egg substitute if you are vegetarian or have allergies. There are products on the market that can replace eggs in recipes.

2. How can I make the pancakes less greasy?
To reduce the fat, you can use cooking spray instead of oil or bake the pancakes in the oven.

3. Can I freeze the pancakes?
Yes, the stuffed pancakes can be frozen. Make sure to wrap them well in plastic wrap to prevent freezing.

Nutritional Benefits:
This dish provides a good source of protein due to the meat and eggs, as well as fiber from the vegetables. Mushrooms are rich in nutrients and can contribute to a healthy diet. Additionally, by using fresh ingredients, the dish retains its nutritional properties.

This recipe for stuffed pancakes with mushrooms and meat, served with tomato sauce, is not only delicious but also a perfect opportunity to enjoy cooking and gather the family around the table. So, put on your apron, prepare your ingredients, and embark on a culinary adventure!

 Ingredients: Pancake batter: 350 ml milk, 2 eggs, 150 g flour, 1 tablespoon oil, oil for frying the pancakes. Filling: 350 g mushrooms, 350 g minced chicken, 3 bunches of green onions, 1 tablespoon turkey fat, 100 ml milk, 1 egg, 1 teaspoon flour, 1 teaspoon crushed thyme, 1 teaspoon paprika, a pinch of ground pepper, a little salt, 1 teaspoon crushed tarragon, fresh dill. Crust: 150 g breadcrumbs, 3 eggs, oil for frying. Tomato sauce: 250 ml tomato puree, 30 ml white wine, a pinch of ground pepper, a pinch of crushed thyme, a pinch of crushed tarragon, salt, 1 teaspoon honey, 30 ml water.

 Tags:  brașov pancakes