Pancakes with carrots and peas are a traditional Russian dish. You can cook it at any time of the year, but best of all in late summer or early autumn, when the harvest of carrots has already been harvested, and fresh mushrooms have appeared in the forest. Canned peas are most often used for filling.
It is necessary
-
- Dough:
- 1 cup flour;
- 1, 5 glasses of milk;
- 2 eggs;
- 2 pinches of salt;
- 30g butter;
- For filling;
- 3 carrots;
- 6-8 tablespoons of canned peas
- 5-6 medium-sized mushrooms;
- 1 apple;
- 1/4 onion;
- 4 tablespoons flour;
- salt
- ground black pepper
- parsley and other herbs;
- 40g butter;
Instructions
Step 1
Pour milk into a large bowl, stir in flour, add 2 raw eggs and a couple of pinches of salt. Stir all this to get a homogeneous and rather liquid mass. The milk should be cold, and the eggs are used completely, without separating the white from the yolk. Let the dough stand at room temperature for about ten minutes.
Step 2
Put some animal fat in a skillet and put on fire. You need to warm up strongly so that the first pancake does not turn out to be lumpy. Bake pancakes in the most usual way, frying on both sides, and fold in a slide on a dish of a suitable size.
Step 3
To prepare the filling, wash and peel the carrots thoroughly. Cut it into cubes. Chop the greens. You can use only parsley or celery, or you can mix them, it will not be worse.
Step 4
Rinse the mushrooms, peel and boil in accordance with their type. You can not boil white, raincoats and mushrooms. Then cut into cubes too. Combine them with carrots and herbs and place in a deep skillet or saucepan. Add vegetable oil and simmer a little to soften the vegetables. This is done within a few minutes without waiting for the crust to appear.
Step 5
Grate the apple on a fine grater and add to the carrots and mushrooms. Add half a glass of water to the saucepan, cover it and simmer over low heat until tender.
Step 6
Strain the filling through cheesecloth or a fine sieve. Separate the broth into a jar or bowl, but do not empty. It is needed for the sauce. Put the filling in a bowl, salt, add black pepper. You can add a pinch of sugar and a few drops of vinegar, but this is not necessary.
Step 7
Refuel. For her, take 4 tablespoons of flour and 40 g of butter. Mix the ingredients. Divide what you have in half. One part will go for the filling, the other for the sauce.
Step 8
Put the part of the dressing that is intended for the filling into the prepared vegetables. Add peas there. Mix the ingredients so that the peas are more or less evenly spaced. Fill the pancakes and brown lightly before serving.
Step 9
Make the sauce. Mix the rest of the dressing with the broth to form a smooth, medium-thick mass. Add a couple of drops of lemon juice. …
