You will need
  • Ingredients for the filling:
  • • 1 tbsp. buckwheat;
  • • 1 onion;
  • • 150 g mushrooms;
  • • 3 cleaned squid;
  • • sunflower oil;
  • • salt and pepper mixture.
  • Ingredients for pancakes:
  • • 1 tsp sugar;
  • • 1/3 tsp salt;
  • • 5 tbsp sunflower oil;
  • • 0.5 l of mineral water;
  • • 1 pinch of baking powder;
  • • 250 g wheat flour.
Buckwheat rinse and boil until tender, following instructions on the package.
The onions and mushrooms peel, wash, cut into small cubes and fry until cooked, using a minimum quantity of sunflower oil. Roasted vegetables put in any deep container and mix.
Three squid, cleaned, cut into small cubes, fry until cooked in oil under onions (mushrooms) and put them in a container to the finished vegetables. (If the frying oil in the frying pan is quite small, the number can slightly increase).
The roasted stuffed squid, onions and mushrooms to connect with the buckwheat, season with salt and pepper, mix thoroughly.
In a large bowl add the flour, baking powder, salt and sugar. Pour enough water and mix with a submersible blender. After mixing you should get a homogeneous smooth dough with no flour lumps and inclusions. Prepared dough infuse for 15-30 minutes, then dilute with sunflower oil and stir again.
From this dough to bake thin pancakes. Ready pancakes fold stack on a plate, wrap with cling film and leave to stand for 10-15 minutes. This is to make pancakes a little tired and softened, as when frying they become crisp and a little brittle.
Softened pancakes filled with buckwheat filling, forming them into rectangles, and fry on both sides until Golden brown. Then put on lettuce leaves, garnish with greens and serve with fresh vegetables.