Mlyntsi Rolled with Creamed Cremini Mushrooms & Spinach

Ingredients

• 1 cup all-purpose flour
• 1¼ cups milk
• 2 eggs
• 3 tbsp butter, melted, plus more for the pan
• 12 oz Cremini Mushrooms, sliced
• 3 cups Spinach
• 1 shallot, minced
• ½ cup sour cream
• 2 tbsp chopped dill
• Salt and black pepper

Method

1. Whisk the flour, milk, eggs, melted butter, and ½ tsp salt into a thin batter — heavy-cream loose. Rest it 15 minutes while you cook the filling.
2. Brown the Cremini Mushrooms in a hot buttered skillet without crowding or stirring for the first 3 minutes, so it sears rather than steams. Add the shallot and cook 2 minutes more.
3. Wilt the Spinach into the pan, then take it off the heat and stir in the sour cream and dill. Season assertively; the pancakes are bland by design.
4. Wipe a nonstick skillet with butter over medium heat. Pour a scant ladle, swirl to coat, and cook 60 seconds until the edge lifts and the underside is lace-spotted; flip for 20 seconds more. Stack as you go.
5. Spoon filling down each mlynets, roll into a cigar, and pan-fry the rolls seam-down in butter for 2 minutes to crisp. Serve with the extra sour cream.