As a bonus to pancakes, you can prepare a simple sauce of sour cream and fresh dill. In this case, it will not only complement the egg pancakes, but any other dish.


  • 6 eggs;
  • 1.5 tsp. of potato starch;
  • 300 g of fresh field mushrooms;
  • 100 ml vegetable oil;
  • 2 tbsp of plain water;
  • 100 g of hard cheese;
  • 4 tbsp sour cream;
  • salt and black pepper;
  • sour cream, optional (for sauce);
  • dill (for the sauce).


  1. Cheese to RUB on a large grater.
  2. Starch pour into a bowl, pour 2 tbsp of water, stir and leave to swell by an average of 4-5 minutes.
  3. After 5 minutes, the eggs into the bowl, mix with swollen starch, 1 tbsp oil and salt, whip with a beater.
  4. In a pan pour oil and heat it. To the hot oil to fry 20 egg pancakes with a diameter of 15 cm.
  5. Mushrooms cut into small cubes, fry in butter, seasoning with salt and pepper to taste. If there are ready-made caviar from mushrooms, it also can be used as toppings.
  6. One egg crepe on a serving platter. Its two opposite ends bent inwards by approximately 1 cm.
  7. Between the curved edges at the beginning of the pancake to spread 1.5 tsp. of mushroom filling and form a roll.
  8. This procedure is repeated until, until all the pancakes and filling.
  9. Formed egg rolls with mushrooms folded into shape, spread with sour cream and plenty to fill grated hard cheese.
  10. To send the form for 5-10 minutes in the oven, preheated to 180 degrees.
  11. Dill wash, shake and finely chop with a knife and put in a bowl. To dill, add sour cream to sauce, mix until smooth.
  12. Shape remove from the oven, the pancakes out onto a plate and serve with sour cream mixed with chopped dill.