Pancakes with Potato and Mushroom Filling

Ingredients

for the pancakes:

Milk 1000 ml

Egg 1 pc

Baking soda 1 tsp

Flour 3.5 cups

Salt to taste

Sugar to taste

For the filling:

Potatoes 4 pcs

Champignons 200 g

Onion 1 pc

Salt to taste

Mayonnaise to taste

Make the pancakes. Beat the egg with sugar and salt. Add the milk and beat with a mixer. Gradually add the flour and baking soda, continuing to beat.

Pour the batter into a preheated frying pan with vegetable oil and spread it evenly over the entire pan. Fry the pancakes and let them cool.

 To prepare the filling, boil the potatoes in salted water until tender and mash them.

Peel and slice the mushrooms, finely chop the onion, and fry until golden brown. Add the mushrooms to the onion and simmer until all the liquid has evaporated.

Mix the mushrooms and potatoes together. Season with salt and pepper, if desired, and add mayonnaise to make the filling softer and juicier. Spoon the cooled filling onto each crepe and roll it up.

Serve the crepes hot with sour cream or your favorite topping.

Enjoy!