Pancake rolls with mushrooms

Mushroom Pancake Pockets: A Refined and Tasty Breakfast

When it comes to impressive breakfasts, mushroom pancake pockets are definitely an excellent choice. This dish combines the fine texture of pancakes with a delicious mushroom filling, offering a culinary experience that will turn any morning into a special moment. Moreover, preparing these pockets is simpler than it seems, and a little trick is to prepare them in advance, so you can enjoy a lovingly cooked breakfast.

Preparation time: 30 minutes
Cooling time: 12-15 minutes
Total time: 45-60 minutes
Number of servings: 4

Necessary ingredients:
- 4 prepared pancakes (you can use your favorite pancake recipe or buy them)
- 300 g assorted mushrooms (e.g., champignon, shiitake, or porcini)
- 2 tablespoons of oil (olive oil or sunflower oil)
- 200 ml sour cream (for cooking or fermented sour cream)
- 1 small onion
- 1 leek
- Salt and pepper to taste
- A pinch of ground cumin
- 4 teaspoons of grated cheese (choose a cheese with a pronounced flavor)

Preparing the pancakes:
If you don’t have prepared pancakes, now is the perfect time to make them! A simple recipe is to mix 1 cup of flour with 2 eggs, 1 cup of milk, and a pinch of salt. Cook them in a non-stick skillet, flipping them on both sides until golden.

Preparing the filling:
1. Start preparing the filling the night before. Clean the mushrooms and cut them into small, uniform pieces. This will ensure even cooking.
2. Finely chop the onion and heat the oil in a skillet over medium heat. Add the onion and sauté for 2-3 minutes until it becomes translucent.
3. Add the mushrooms to the skillet over the onion. Mix well and let them sauté for 5-7 minutes until they release their juices and brown slightly.
4. Season with salt, pepper, and ground cumin. Add about 50 ml of water and let the mixture simmer on low heat for 10 minutes until all the water has evaporated. This step is essential for achieving a tasty and consistent filling.

Preparing the leek:
1. Cut the leek into 8 strips of about 20 cm each. These strips will help keep the pockets tight and will add a crunchy note to the dish.
2. Blanch the leek strips in boiling water for 2-3 minutes, then remove them and quickly run them under cold water to stop the cooking process. This way, we keep the crunchy texture and vibrant color.

Assembling the pockets:
1. Place a pancake on a plate. Add a portion of the mushroom filling in the center of each pancake, then sprinkle a teaspoon of grated cheese on top.
2. Fold the edges of the pancake over the filling, forming a pocket. Use the leek strips to tie the pockets, creating a rustic and appealing look.
3. Grease a baking dish with butter and place the pockets in the dish. Cover them with a generous layer of sour cream, which will give them a creamy and delicious taste.

Final cooking:
1. Place the dish in the refrigerator to let the flavors blend. It’s ideal to let them rest for at least 30 minutes, but they can be even better if left until morning.
2. In the morning, preheat the oven to 190 degrees Celsius. Remove the dish from the refrigerator and place it in the oven.
3. Bake the pockets for 12-15 minutes until they become golden and browned, and the sour cream thickens.

Serving and suggestions:
Mushroom pancake pockets are wonderful served warm, alongside a fresh salad or with a garlic yogurt sauce that will add a fresh note. This dish is perfect for a sophisticated brunch or for a family meal.

Frequently asked questions:
1. Can I use other types of mushrooms?
Absolutely! You can experiment with different types of mushrooms, such as porcini or portobello, to achieve a filling with diverse flavors.

2. How can I keep the pancakes fresh?
If you prepare the pancakes a day in advance, make sure to keep them in a plastic bag or an airtight container to prevent drying out.

3. What other filling variations can I try?
If you want to diversify, you can add spinach or feta cheese to the filling, transforming the dish into a delicious vegetarian option.

Nutritional benefits:
This recipe for mushroom pancake pockets is not only delicious but also nutritious. Mushrooms are rich in antioxidants, B vitamins, and minerals, while leeks add fiber and a flavorful taste. The sour cream, depending on the type chosen, can provide calcium and protein, while pancakes offer essential carbohydrates for energy.

In conclusion, mushroom pancake pockets are a versatile dish that can be customized according to everyone’s preferences. Try this recipe and turn your mornings into a celebration of flavors! Whether you prepare this breakfast for family or friends, it will surely become a favorite in your kitchen. Bon appétit!