Pancakes Filled With Crayfish Recipe
Ingredients
| Salted pancakes | 10 | |
| Bread crumbs | 5 Ounce | |
| Crayfish | 30 | |
| Salt | 1 1⁄2 Tablespoon (1 Dessert Spoon) | |
| Caraway seeds | 1⁄2 Teaspoon | |
| Parsley bunch | 1 Small | |
| Ground black pepper | 1 Pinch | |
| Paprika | 1⁄2 Teaspoon | |
| Rolls | 1 1⁄2 | |
| Cream | 1 Tablespoon | |
| Mushrooms | 1⁄2 Pound | |
| Eggs | 4 | |
| Lard | 5 Ounce | |
| Butter | 2 Ounce | |
| Milk | 1⁄3 Pint |
Directions
Cut the flesh of boiled crayfish tails and claws, together with mushrooms, into small dices, and fry with finely chopped parsley in butter.
Soak rolls in milk, pass through a sieve and mix well with crayfish and mushrooms, flavour with salt, pepper and red paprika, then add cream.
Fill pancakes with this stuffing, fold them, roll in egg and bread crumbs and fry in hot fat.
Soak rolls in milk, pass through a sieve and mix well with crayfish and mushrooms, flavour with salt, pepper and red paprika, then add cream.
Fill pancakes with this stuffing, fold them, roll in egg and bread crumbs and fry in hot fat.
Chef
