Pancakes stuffed with mushrooms

Ingredients

for the pancakes:

2 cups flour

2 cups milk

2 eggs

1/4 tsp baking soda

1 tbsp vegetable oil

Salt to taste

For the filling:

800 g mushrooms

1 tbsp butter

2 tbsp dill

2 tbsp cheese

2 tbsp sour cream

4 tbsp breadcrumbs

Ground black pepper

Salt

Finely chop the mushrooms, fry in butter, season with salt and pepper. Add the herbs and mix. Knead the flour, eggs, and milk into a batter.

Add salt, baking soda, and vegetable oil and mix. Bake the pancakes, browning them on one side. Arrange the mushrooms on the browned side of the pancakes. Roll the pancakes into envelopes and place them in a greased pan sprinkled with half the breadcrumbs.

Spread with sour cream, sprinkle with cheese mixed with the remaining breadcrumbs, and bake at 220°C until golden brown. Serve with sour cream on the side.

Enjoy!