| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
pn |
Salt |
| 1 |
|
Well beaten egg |
| 1/2 |
c |
Milk |
|
|
Flour |
| 1/2 |
c |
Milk (or 1/4 c. non-dairy creamer with 1/4 c. water) |
| 6 |
tb |
Salmon, mashed |
| 1 |
|
Beaten egg |
| 1 |
tb |
Minced onion |
| 1/2 |
ts |
Each thyme, oregano and dill |
| 2 |
tb |
Bread crumbs |
INSTRUCTIONS
STUFFING
Sift 1 cup of flour and a pinch of salt into a bowl. Make a hole in centre
and add one well beaten egg and 1/2 c milkuse a wooden spoon to work in the
flour so that the batter in the centre is smooth. Then add 1/2 cup milk
(or 1/4 c. non-dairy creamer with 1/4 c. water) and beat 2 min. until
light.
Pour in slowly just enough batter to cover bottom of pan. When set and
lightly browned on one side, toss to cook on other side. Turn out on
sugared paper or towel
For stuffing, add - mashed 6 tbsp, salmon, beaten egg, 1 tbsp. minced
onion, 1/2 tsp. each of thyme, oregano and dill and 2 tbsp. bread crumbs.
Place 1 tbsp. of this savoury mixture in each pancake and roll up. Place
in oiled shallow baking dish and keep the pancakes warm until ready to
serve....
Posted to JEWISH-FOOD digest V96 #80
Date: Mon, 18 Nov 1996 10:18:36 -0800
From: alotzkar@direct.ca (Al)
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”