Ready in about: 30 minutes | Serves: 4
Ingredients
1 lb. Milk
3 Egg
4 oz Rye flour
4 oz Wheat flour
4 tbsp Sour cream
2 oz Red caviar
2 oz Green onion
1/4 Lemon
tbsp Cilantro
1 tbsp Olive oil
1 tsp Dijon mustard
1/2 tsp Dry yeast
Salt and black pepper, to taste
Directions
Beat eggs with milk, two tablespoons of sour cream, a pinch of sugar, and salt. Dissolve the yeast in a tablespoon of warm water and pour the solution into a bowl with an egg-milk mixture. Add sifted rye and wheat flour to the mixture and whisk, mix the contents of the bowl until a homogeneous liquid mass, and leave to stand for 20 minutes.
Blend 4 oz of sour cream with coarsely chopped green onions, cilantro, sunflower oil, lemon quarter juice and Dijon mustard (it should be a soft greenish sauce). Mix the resulting mass with red caviar.
Smear the hot pan with olive oil and bake the pancakes, pouring the dough with a ladle. Do not forget to constantly lubricate the pan with oil.
Brush with the sauce ready pancakes, roll them in an envelope or tube. Serve hot on the table.
Nutritional info per serving: Calories: 169 Kcal
Fat: 7.3 g. | Protein: 6.7 g. | Carbs: 19.4 g.