Pancake rolls it’s a quick and simple snack that looks great on the holiday table, but also on a plate before a TV series marathon. Delicate, thin filled pancakes aromatic stuffing with mushrooms, onions and yellow cheese they create a delicious combination that melts in your mouth. The whole thing is enhanced by aromatic flavor tomato sauce. You can serve the rolls warm or cold, solo or with your favorite dip – in any form they disappear equally quickly, so prepare a double portion immediately.
Pancakes:
- 170 g of wheat flour,
- 250 ml of milk,
- 125 ml of sparkling water,
- 2 eggs,
- a pinch of salt,
- 1 tablespoon of oil or melted butter,
- black sesame or black cumin for sprinkling.
Stuffing:
- 250 g mushrooms,
- 1 onion,
- 100 g of yellow cheese,
- salt, black pepper,
- 1 tablespoon of butter or oil.
Sos:
- 250 ml tomato passata,
- 1 tablespoon of olive oil or olive oil,
- 1 clove of garlic,
- 1 teaspoon of dried oregano,
- salt, black pepper, sugar.
Make the sauce. Heat the oil in a pot, add the pressed garlic and fry for a while until golden brown and nice smelling. Add the tomatoes, mix, season with salt, black pepper, a pinch of sugar and oregano. Cook over medium heat, and when it boils, reduce the heat to low and simmer for another 20 minutes. Set the sauce aside to cool.
Make pancakes. Crack the egg into a bowl and beat it, then add milk, water, salt, oil and sifted flour. Blend or mix, then set aside for 20-30 minutes. Fry thin pancakes in a very hot pan so that they are nicely browned on both sides. Cover them with a lid or plate to keep them from getting cold.
Clean the mushrooms and cut them into small cubes or half-slices. Peel the onion and chop finely. Heat the butter in a pan, add the onion, and when it softens and becomes shiny, add the mushrooms and fry until the excess water evaporates. Only then season them with salt, black pepper and possibly a pinch of herbal pepper. Set the mushrooms aside to cool. Grate the yellow cheese on a vegetable grater.
Spread a spoonful of tomato sauce over the entire surface of each pancake. Then add a portion of the filling, sprinkle with grated cheese and wrap it tightly. Cut each roll into strips (approx. 4-5 cm). Heat the oil in a pan and fry each mini roll until golden brown. To speed up the work, you can bake the snacks in the oven. Finally, sprinkle the pancake rolls with black cumin or black sesame seeds. You can serve it warm or cold, with garlic or tomato sauce, or even a salad of colorful vegetables.
Sources: Terazgotuje.pl
