Pancake cake with cheese and mushrooms.

Pancake cake with cheese and mushrooms – a detailed recipe cooking. Time: 50 мин. plus time infusion Difficulty: medium Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Spinach Pancakes

• 2 large eggs
• 3/4 Art. milk
• 1/2 tbsp. water
• 1 tbsp. premium flour
• 3 tbsp. l melted butter
• 1/4 tsp salt
• 1/4 Art. chopped dried dill or parsley, spinach or sun-dried tomatoes
• Frying butter

Mushroom and Cheese Filling

• 1 tbsp. sliced onion
• 3 tbsp. l (45 gr.) Butter
• 300 gr Shiitake mushroom caps, thinly chopped
• 150 gr. cremini mushrooms, 1/2 cut into thin slices, 1/2 chop
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 150 ml. milk
• 1/2 tbsp. grated mild white cheese, mozzarella or provolone
• 2 tbsp. l chives, chop finely
• 1/4 Art. grated parmesan cheese

Recipes with similar ingredients: pancakes, eggs, milk, higher flour varieties, shiitake mushrooms, crimini mushrooms, mozzarella cheese, provolone cheese, Parmesan cheese, spinach, sun-dried tomatoes, chives, dill, parsley

Recipe preparation:

1. In a large stewpan, melt 1 tbsp. l (15 gr.) Creamy butter and passer onion. Add all the mushrooms and the remaining 2 tbsp. l oils. Salt, pepper and cook until soft mushrooms. Add milk and evaporate the liquid in half. Add provolone and let it melt. Consistency should resemble mass for meat bread.
2. On a greased baking sheet, place two pancakes on top of each other. Thus, if the bottom pancake sticks to the baking sheet, you still You can get the cake out of shape. Spread the pancake with a thin filling layer. Sprinkle each layer with chives. Put another one on top pancake and again smear the mushroom stuffing. Repeat until filling will end. Finish the cake with another pancake and sprinkle Parmesan
3. Place in the oven with the top fire to melt the cheese and reddened. Put the cake on a cutting board and cut into slices. Serve right away.
   

   Spinach Pancakes

   Load all ingredients (except frying oil) into a blender and mix for 10 seconds. Place the pancake dough in the refrigerator for 1 hour. This will allow air bubbles to settle – there will be less chance that the pancakes will tear during frying. Dough can be stored up to 48 h. Preheat a small frying pan with a non-stick coating. Lubricate with butter. Pour 30 ml into the center. dough and tilt pan, evenly covering the bottom. Cook for 30 seconds. and flip. Cook for another 10 seconds. and put on a cutting board. Leave pancakes in expanded form to cool. Continue with the remaining the test. When the pancakes have cooled, they can be stacked on top of each other and store in the refrigerator for several days in plastic bags with fastener, or freeze for no more than 2 months.