Pancakes with crawfish




  • 75 g (2,5 oz) flour
  • 100 ml milk
  • 1 egg
  • salt – to taste


  • 15 crawfishes
  • 50 g (2 oz) white bread
  • 5 tsp dairy butter
  • 25 ml sour cream
  • 125 g (4,5 oz) champignons
  • 1 egg
  • 5 tsp dried breadcrumbs
  • ground red pepper – to taste
  • salt – to taste


Mix flour, eggs, milk, and salt. Knead the dough and fry pancakes.


Boil crawfishes in the salted water. Cut finely crawfish meat. Soak white bread in the milk and grind it through the sieve. Cut champignons slightly and fry them on the dairy butter. Mix the ingredients properly. Add salt, ground red pepper, and sour cream. Mix everything again.

Place the stuffing in the center of each pancake. Roll pancakes, dip them in the egg, and coat in the dried breadcrumbs. Fry the pancakes on the dairy butter.

Serve with the sauce.

Enjoy your meal!