Pancakes stuffed with mushrooms

Ingredients

For the pancakes:

• 2 cups or 300 grams of sifted flour
• 4 eggs
• 0, 5 cups or 150 ml of buttermilk or buttermilk
• 0, 5 teaspoon baking powder
• 1 tablespoon vegetable oil
• 1 1/4 cups or 180 ml of milk
• Oil or butter for frying

For filling:

• 500 g of finely chopped mushrooms
• 1 small onion, finely chopped
• 3 tablespoons or 25 grams of bacon Bacon - guide on meat , Chopped
• 1 tablespoon melted butter
• 1 nail of garlic, finely chopped
• 1/2 teaspoon salt
• 60 ml port
• 3 tablespoons whipping cream
• 3 tablespoons sour cream
• A pinch of tarragon (optional)
• 1 tablespoon chopped fresh parsley
• Ground black pepper and salt to taste

Cooking

Lightly beat the eggs, mix them with the flour, baking powder and salt. Add buttermilk, butter and milk. Stir until dough is smooth. Cover with a lid and let stand at least 30 minutes.

In a small saucers fry the bacon until it becomes brownish. Add the onion and salt and cook until the onion is soft and translucent. Now add the garlic and tarragon, cook for a few minutes; then put them mushrooms. Cook until most of the liquid from the mushrooms has evaporated. Pour port wine Port   and let it evaporate almost completely. Reduce heat. Add sour cream Smetana: untold riches of Russian cuisine   and whipped cream. Sprinkle the mixture with salt, pepper and chopped parsley.

Put a large non-stick frying pan over medium heat. Pour a little oil on it. Pour a little dough and bake pancakes, as both parties will acquire golden brown. Ready-made pancakes lay on a plate and cover with a lid, so they are not cold.

When all the pancakes will be ready, put on each of them for 2-3 tablespoons of the mushroom stuffing. Fold the pancakes envelope or twist rolls. Serve with fresh parsley.

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