-BATTER-
1 c Milk 1/2 c Water
2 ea Eggs 1/2 t Salt
1 c Flour 3 T Salad oil
STUFFING
2 T Butter 2 ea Slices white bread
1 ea Onion, sliced 1 x Salt and pepper
10 oz Mushrooms, sliced 3 T Bread crumbs
2 T Water 2 T Butter
Heat the butter in a skillet, add onions, and fry until golden. Add
mushrooms and 2 tablespoons water, cover and cook on low heat for 5
minutes. Soak the bread in water, squeeze. Put everything through a
grinder, season with salt and pepper. Mix until creamy. Spoon a
little of the stuffing into the center of each pancake and fold the
pancakes envelope fashion to encase the suffing completely. Roll
each stuffed pancake in leftover batter and in bread crumbs. Fry in
hot butter until golden on both sides. Yields 15 pancakes.
Yields
7 servings