| 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)
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