Mushroom Stuffed Nalysnyky (Print Version)

# Ingredients:

→ Batter

01 - 2 cups milk
02 - 2 medium eggs
03 - 2 tablespoons granulated sugar
04 - 1/5 teaspoon salt
05 - 1 cup all-purpose flour
06 - 2 tablespoons vegetable oil

→ Filling

07 - 2 tablespoons oil
08 - 1 onion, finely chopped
09 - 680g cremini or button mushrooms, finely chopped
10 - 1/3 teaspoon salt, more to taste
11 - 1/3 teaspoon pepper, more to taste
12 - 3 tablespoons sour cream, extra for serving if desired

# Instructions:

01 - In a large bowl, whisk together half of the milk as well as the eggs, sugar, salt, and flour. Add the vegetable oil and whisk again until well combined.
02 - Gradually whisk in the remaining milk. If the batter is too thick (drips slowly from a spoon), add a little more milk or water. Let the batter stand for 10 minutes.
03 - Meanwhile, in a frying pan, heat the oil over medium-low heat and fry the onion for 4-5 minutes, stirring regularly, until soft and translucent.
04 - Add the chopped mushrooms and cook for another 8-10 minutes, stirring frequently. Season with salt and pepper, and any other spices to taste.
05 - Transfer the mushroom mixture to a bowl and let it sit for a minute to cool slightly. Then stir in the sour cream and mix well.
06 - Heat a lightly greased frying pan over low heat and pour in some batter to fry a thin pancake (like a crepe). Cook for about 3 minutes on low heat, then flip the pancake and cook for another minute, or until lightly browned. Transfer to a plate. Repeat with the remaining batter, stacking the pancakes on the plate.
07 - To assemble the nalysnyky, place a pancake on a flat surface and spoon 2 tablespoons of the mushroom filling on one half. Roll or fold up the pancake in a way you like. You can tuck in the ends if you like. Repeat with the rest of the pancakes and filling.
08 - Serve the mushroom nalysnyky warm or cold, with more sour cream and chopped herbs (such as parsley or dill) if desired.

# Notes:

01 - You can add chopped fresh herbs and minced garlic to the mushroom filling for extra flavor.
02 - To prevent the pancakes from sticking to the pan, lightly grease the pan with a little oil or butter before each pancake.
03 - Experiment with different mushroom varieties for the filling for unique flavor profiles.
04 - These pancakes can be frozen for later use. Thaw and reheat in the oven at 175°C until heated through.
05 - For a crispy crust, reheat cold pancakes by frying them in a pan on both sides.
06 - Alternatively, place assembled nalysnyky in a baking pan with small pieces of butter on top and bake at 175°C for a few minutes.

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