Pancake Rolls

• I have been thinking about making savoury pancakes for a while.
• I came across a new word (to me) – ruloniki. 
• Sweet pancakes are served – fan folded whereas savoury ones are rolled up.
• Either the pancake is just rolled up or – 
• Two sides are first folded in slightly and then the pancake is rolled up.
• I made these with a mushroom filling – based on my mushroom sauce – adding more potato flour to make the sauce thicker.
• First make a batch of pancakes and keep them warm or heat them up later when needed.

INGREDIENTS for mushroom sauce

• 450g of mushrooms sliced
• Butter for frying
• 1 mushroom stock cube
• 500ml hot water
• 2-3 tablespoons of potato flour or cornflour
• 3 tablespoons of milk
• 60ml of soured cream

METHOD for mushroom sauce

• Dissolve the stock cube in the hot water.
• Slice the mushroom caps into fine slices and fry them gently in some butter till they are soft.
• Add the mushrooms to the mushroom stock,
• Simmer gently for about 5 to 10 minutes.
• In a little dish mix the potato flour or cornflour with the milk.
• Add the potato or cornflour mixture to the cooked mushrooms and stir gently over the heat until the sauce thickens.
• Remove from the heat and add the soured cream and mix.
• *
• Spread some sauce over a pancake.
• Two sides are first folded in slightly and then the pancake is rolled up.
• *
• You can serve these individually or say 3 at a time.
• *
• Keep them warm in a low oven whilst you are making them. 

A vintage Pyrex plate is used here.