Pancake Casserole with Julienne Recipe
Elegant casserole of tender pancakes stuffed with julienne in sour cream filling will delight Your family. Very tasty and beautiful casserole!
Lunch Second Breakfast
Black pepper, salt
In a bowl of water, milk, eggs, salt, flour, vegetable oil, nutmeg and yeast.
Mix everything with a whisk.
Put the dough for 30 minutes to come to heat.
Grease with vegetable oil the pan and pour a ladle of dough. The dough is bubbling, it becomes porous. Fry on both sides.
Pancakes are thin, porous.
Preparing the stuffing. Fry the finely chopped chicken with onions and add the sliced mushrooms.
Stew for 5 minutes, add sour cream, salt, pepper and grated cheese, mix everything.
Spread the filling on the pancakes and wrap in a tube.
The bottom and sides of the form to lay out crepes, spread tube layers. I have broke a 3 layer.
Mix the ingredients fill, pour the pancakes, close the top pancakes, pour the remaining fill.
Bake at 180 degrees for 25-30 minutes.
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