Beat the eggs with milk and water and then add flower, oil and salt. Mix well and bake pancakes.
Rinse the sauerkraut (not too much so that it still retains its taste), cook it, drain it, cool and press the extra water out. Clean the mushrooms, cut it in slices and put in a pan with melted butter. When they start letting of juices add two onions chopped in small pieces. Continue cooking until mushrooms soften. Then take the lid off and wait for the remaining liquid to vaporate. Chop both the sauerkraut and mushrooms into much smaller pieces. Bake the remaining 2 onions in oil (make it golden brown). Mix all ingredients together and spice with salt and pepper. Put again in a pan and bake all together for a few minutes.
Put 1 table spoon of the filling on each of the pancakes and fold them into envelopes. The roll them in a beaten egg and breadcrumbs. Bake the pancakes in some butter again.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (216g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 132 (77%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 6g|
|Cholesterol 54.2mg||17 %|
|Sodium 88.4mg||3 %|
|Potassium 227.9mg||6 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 6.1g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 171
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