Thin cake and expressive stuffing. Do once and you will go back to the recipe

Ingredients:

• 2 cups of milk,
• a glass of water (preferably sparkling),
• 2 eggs,
• 2 cups of wheat flour,
• 2 tablespoons of oil,
• 200 g of buckwheat (dry),
• 250 g of semi -fat curd,
• onion,
• 2 tablespoons of butter,
• Salt, pepper to taste.

Method of performance:

In a bowl, combine milk, water, eggs and a pinch of salt. Gradually pour in flour, mixing vigorously with a whisk until the dough is smooth and slightly liquid. Add oil, stir and set aside for 10-15 minutes. Then fry thin pancakes in a hot, slightly greased pan. Put them on a plate.

Cook buckwheat according to the recipe on the packaging in salted water. Strain and set aside to cool. Heat the butter in a frying pan, fry the finely chopped onion until golden brown. In a bowl, mix cooked porridge, crushed cottage cheese and vitrified onion. Season with salt and pepper. Mix everything thoroughly.

Apply a portion of stuffing on each pancake and wrap in an envelope (first sides inside, then roll it into a roll). Heat the butter in a frying pan and fry the pancakes on each side until golden brown. Pancakes with buckwheat and cottage cheese taste best sprinkled with fresh herbs.

If you are looking for more ideas for meatless pancakes, then you have many possibilities. A great filling will be Stewed spinach with garlic and ricottawhich will create a creamy interior. It is also worth trying the version with fried mushrooms and onionse.g. seasoned with thyme. Lovers of Mediterranean cuisine may appeal to the stuffing with dried tomatoes, olives and feta cheese. On the other hand pumpkin with sage the zucchini with goat cheese These are seasonal connections that perfectly match the delicate pancake dough.

Source: NowowoPuje.pl