👨‍🍳 作り方

1. 1

   In a large bowl, whisk together buckwheat flour, all-purpose flour, sugar, and salt.

   💡 プロのコツ: Sifting the flours can help prevent lumps.
2. 2

   In a separate bowl, whisk the eggs and milk. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Stir in 2 tbsp of vegetable oil.

   💡 プロのコツ: Let the batter rest for 15-20 minutes to allow the flour to hydrate.
3. 3

   While the batter rests, prepare the filling. Melt butter in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

4. 4

   Add the sliced mushrooms to the skillet with the onions. Cook, stirring occasionally, until the mushrooms are browned and their liquid has evaporated, about 10-15 minutes.

   💡 プロのコツ: Don't overcrowd the pan; cook mushrooms in batches if necessary.
5. 5

   Heat a lightly oiled non-stick skillet or crepe pan over medium-high heat. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom thinly. Cook for 1-2 minutes per side, until golden brown.

   💡 プロのコツ: The first pancake might not be perfect, use it to test the heat.
6. 6

   Repeat with the remaining batter, stacking the cooked pancakes on a plate. Keep them warm.

   💡 プロのコツ: You can cover the stack with foil or a clean kitchen towel.
7. 7

   To serve, place a pancake on a plate, spoon a generous amount of the mushroom and onion filling onto one half, and fold the other half over. Alternatively, roll the pancake around the filling.

   💡 プロのコツ: Warm the filling slightly before serving if desired.
8. 8

   Garnish with fresh dill and serve immediately with a dollop of sour cream.

   💡 プロのコツ: A sprinkle of black pepper can also enhance the flavor.