Can I bake them in the oven?

Yes, arrange rolled pancakes in a dish, brush with melted butter, and bake at 180°C (350°F) for 10–15 minutes until golden.

Why do my pancakes tear when rolling?

The batter might be too thin, or you overcooked the pancake. Add a bit more egg or mayo for elasticity, and don't over-fry.

What can I use instead of dill?

Parsley, green onion, or basil give different notes. For a neutral taste, use dried herbs like oregano or thyme.

How much filling per pancake?

Aim for 1–2 tablespoons per pancake. Too much makes rolling difficult, too little leaves it dry.

Pancakes with herbs and cheese and mushroom filling

Name: Pancakes with herbs and cheese and mushroom filling
Total time: 15 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken egg — 165 g; Mayonnaise — 60 g; Dill — 10 g; Button mushrooms — 100 g; Semi-hard cheese — 100 g; Salt — 2 g

25min

437g

Nutrition per 100g

240

Imagine thin, aromatic pancakes infused with fresh dill, wrapped around a juicy mushroom and melted cheese filling. This dish is a perfect solution for a hearty breakfast or a light dinner. Quick to prepare, with flavors reminiscent of a cozy European bistro.

BreakfastSnackAppetizers

WHAT YOU WILL NEED

From ingredients

6 products

Тесто

Chicken egg165 g

Mayonnaise60 g

Dill10 g

Начинка

Button mushrooms100 g

Semi-hard cheese100 g

Специи

Salt2 g

SIMPLE PROCESS

Step by step recipe

The secret to these pancakes is the batter consistency. Eggs, mayonnaise, and dill create a flexible base that doesn't tear when folded. The mushroom-cheese filling is a classic combo that complements the delicate batter. Sauté mushrooms until golden to release all their flavor, and add cheese just before rolling so it melts beautifully.

Step 1

Make the Batter

In a bowl, whisk 3 large eggs (165 g) with mayonnaise (60 g) and salt (2 g) until smooth. Stir in finely chopped dill (10 g).

Step 2

Fry the Pancakes

Heat a non-stick skillet over medium heat, lightly grease with oil. Pour a ladleful of batter, spreading thinly. Cook 1–2 minutes per side until golden. Stack the cooked pancakes.

Step 3

Sauté the Mushrooms

Slice 100 g of champignons. Cook in a dry skillet over medium heat until the liquid evaporates and they start to brown (about 5–7 minutes). Season with salt.

Step 4

Prepare the Filling

Grate 100 g of semi-hard cheese on a fine grater. Mix the hot mushrooms with the cheese so it starts to melt.

Step 5

Roll the Pancakes

Place 1–2 tablespoons of filling on the edge of each pancake, roll them up (cylinder or envelope). Serve warm.

CHEF'S TIP

Let the Batter Rest

After mixing, let the batter sit for 5–10 minutes – the mayonnaise and eggs bind better, making the pancakes more elastic.

Fry Over Medium Heat

Too high heat burns, too low makes them dry. Medium heat gives a golden crust and even cooking.

Sauté Mushrooms Until Dry

Champignons release a lot of water – cook until all liquid evaporates and they start to brown for richer flavor.

Roll While Warm

Warm pancakes are flexible and easy to roll. If they cool down, they become less pliable.

SUBSTITUTIONS

Add your taste

Replace Mayonnaise with Sour Cream Sour cream makes the batter softer, though pancakes may be paler. Use 20% sour cream in the same amount.
Use Other Mushrooms Oyster mushrooms or pre-cooked wild mushrooms work well – they give a more intense flavor.
Add Ham or Chicken to the Filling Finely diced ham or sautéed chicken breast make the filling more substantial.
Make a Lighter Version Replace eggs with flax meal (1 tbsp + 3 tbsp water per egg) and mayo with plant-based yogurt. Keep mushrooms and cheese for a lighter meal.

HOW TO STORE

How to Store Stuffed Pancakes

Store filled pancakes in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet for 1–2 minutes per side or in the microwave for 30–40 seconds. Freezing is not recommended as texture becomes mushy.

GOOD TO KNOW