Stuffed pancakes

Name: Stuffed pancakes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g + 1 tablespoon (10 g) flour; 4 Eggs (Gr. M); 3/8 l Milk; 7-10 Tbsp salt, white pepper; 2 medium-sized onions; 150 g (212 ml) fresh or 1 glass of chanterelles; 4-6 Tsp oil for frying; 1 tablespoon (10 g) butter/margarine; 100 g Whipped cream; 2-3 TEASPOONS Vegetable broth (instant); 7-10 Tbsp a few squirts of lemon juice; 1 collar Chives; 200-250 g Smoked salmon in thin slices; 7-10 Tbsp Lemon and dill

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g + 1 tablespoon (10 g) flour
4 Eggs (Gr. M)
3/8 l Milk
7-10 Tbsp salt, white pepper
2 medium-sized onions
150 g (212 ml) fresh or 1 glass of chanterelles
4-6 Tsp oil for frying
1 tablespoon (10 g) butter/margarine
100 g Whipped cream
2-3 TEASPOONS Vegetable broth (instant)
7-10 Tbsp a few squirts of lemon juice
1 collar Chives
200-250 g Smoked salmon in thin slices
7-10 Tbsp Lemon and dill

Directions

1
Mix 200 g flour, eggs, milk and 1/2 tsp salt to a smooth dough. Let it swell for about 15 minutes
2
Peel and finely chop the onions. Clean and possibly wash the chanterelles (drain the mushrooms from the jar)
3
Heat the oil in a frying pan in portions and bake 6 pancakes from the dough, one after the other. Keep warm
4
Heat the fat. Fry the onions and mushrooms while turning. Season with salt and pepper. Sprinkle with 1 tbsp. flour and sauté briefly. Deglaze with 200-250 ml water and cream. Bring to the boil while stirring and simmer for about 3 minutes. Then season to taste with stock, pepper and lemon juice
5
Wash the chives and cut into small rolls. Spread salmon slices on the pancakes, roll them up
6
Arrange the pancake rolls with the chanterelle cream on a plate. Sprinkle the chives rolls on top. Garnish with lemon and dill to taste