Snack pancake cake with champignons and cheese (in the oven)

Snack pancake cake with champignons and cheese is a delicious, hearty and elegant snack. Thin pancakes with milk go well with fried mushrooms in sour cream and cheese, which, thanks to baking the cake in the oven, becomes tender and stretchy. Absolute harmony of beautiful appearance and great taste!

Ingredients

• For pancakes:
• Milk - 270 ml
• Flour - 150 g
• Eggs - 2 pcs.
• Butter - 20 g
• Sugar - 5 g
• Salt - 5 g
• Vegetable oil - 20 ml + for greasing the pan
• For filling:
• Champignons - 500 g
• Hard cheese - 200 g
• Sour cream 20% - 100 g
• Onion - 100 g
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - 30 ml
• Fresh greens for serving (optional) - to taste

Directions

1. Prepare all ingredients. Sour cream and milk will suit any fat content. Choose good quality cheese so that it melts well.
2. Wipe the mushrooms thoroughly with a damp kitchen towel, looking through each mushroom. Cut some of the most beautiful champignons into plates. You should get 10-12 plates.
3. Heat 10 ml vegetable oil in a frying pan. Lay out the mushroom slices. Fry over high heat for 1-1.5 minutes on each side, until golden brown. Place the fried mushrooms on a paper towel.
4. Peel the onion, wash and dry. Cut into small cubes.
5. Heat the remaining oil (20 ml) in a deep frying pan. Lay out the chopped onion. Fry over low heat for 4-5 minutes, stirring occasionally.
6. Meanwhile, cut the remaining mushrooms into small pieces. Send to the fried onions. Stir. Fry for 3-4 minutes over high heat, until the juice appears.
7. At this point, add sour cream. Salt and pepper to taste. Stir. Make a small fire and simmer the mushrooms for 8-10 minutes, stirring from time to time.
8. A small amount of liquid should remain in the pan at the end of frying. Let the mushrooms cool down a bit.
9. In the meantime, prepare pancake dough: break the eggs into a deep bowl, add salt and sugar. Whisk with a whisk until smooth.
10. Melt butter and cool until warm. Add melted butter and vegetable oil to the egg mixture. Stir.
11. Pour in the milk. Stir.
12. Pour in the sifted flour.
13. Mix with a whisk so that there are no flour lumps.
14. Heat the pan well over moderate heat. Brush with vegetable oil using a kitchen brush. With a ladle, take a portion of the dough and pour it into the center of the pan (I have a pan with a diameter of 20 cm). Spread all over the bottom with quick circular motions. Fry the pancakes for 1-1.5 minutes on each side, until golden brown.
15. I got 9 pancakes. To assemble the cake, you will need 8 pancakes.
16. Turn on the oven to preheat to 180 degrees.
17. I lined the baking dish with parchment paper. You can just grease with vegetable oil. Lay out the first pancake. Spread some of the fried mushrooms all over the pancake.
18. Grate hard cheese on a fine grater. Divide into 8 slides of 25 g.
19. Spread a slide of grated cheese on top of the mushrooms.
20. Cover with the second pancake. Lay out a serving of fried mushrooms and a slide of cheese. Continue layering pancakes, alternating with mushrooms and cheese.
21. Decorate the top pancake with grated cheese and fried mushroom slices. Place the cake in the oven for 30 minutes. Baking time depends on the power of your equipment.
22. Snack pancake cake with champignons and cheese is ready.
23. Garnish with chopped parsley if desired and serve. The cake can be served either warm or cold.
24. Bon appetit!