Recipe
Estonian-style Nevole
Savory Estonian Pancakes with Creamy Mushroom Filling
4.4 out of 5
Indulge in the flavors of Estonian cuisine with this delightful twist on the classic Italian dish, Nevole. These savory pancakes filled with a creamy mushroom mixture are a perfect combination of comfort and elegance.
Metadata
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Egg-free
Allergens
Milk, Eggs, Wheat
Not suitable for
Vegan, Gluten-free, Dairy-free, Paleo, Keto
Ingredients
In the Estonian-style Nevole, the traditional Italian dish is transformed by incorporating Estonian flavors and ingredients. The original Italian version typically uses a sweet pancake batter and is filled with sweet ricotta cheese or Nutella. In this adaptation, the pancakes are made savory by using a different batter recipe and the filling is replaced with a creamy mushroom mixture, which is a popular ingredient in Estonian cuisine. The use of sour cream and fresh herbs in the filling adds a distinct Estonian touch to the dish. We alse have the original recipe for Nevole, so you can check it out.
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For the pancakes: For the pancakes:
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2 cups (470ml) milk 2 cups (470ml) milk
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2 eggs 2 eggs
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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1/2 teaspoon salt 1/2 teaspoon salt
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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For the mushroom filling: For the mushroom filling:
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1 lb (450g) mushrooms, sliced 1 lb (450g) mushrooms, sliced
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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2 tablespoons butter 2 tablespoons butter
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1 cup (240ml) sour cream 1 cup (240ml) sour cream
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2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 380 kcal / 1590 KJ
- Fat (total, saturated): 22g, 10g
- Carbohydrates (total, sugars): 35g, 8g
- Protein: 12g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.In a large mixing bowl, whisk together the milk, eggs, flour, and salt until smooth. Let the batter rest for 10 minutes.
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2.In a frying pan, melt the butter over medium heat. Add the onions and garlic, and sauté until translucent.
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3.Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown.
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4.Reduce the heat to low and stir in the sour cream and fresh dill. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the sauce thickens slightly. Remove from heat and set aside.
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5.Heat a non-stick frying pan over medium heat and brush with vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl it around to form a thin pancake. Cook until golden brown on both sides. Repeat with the remaining batter.
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6.To assemble, place a spoonful of the mushroom filling onto each pancake and roll it up. Serve warm.
Treat your ingredients with care...
- Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. You can use a damp cloth or paper towel to wipe off any dirt or debris. Avoid washing them under running water as mushrooms tend to absorb water and become soggy.
Tips & Tricks
- For a richer flavor, you can add a splash of white wine to the mushroom filling while cooking.
- If you prefer a thinner pancake, you can adjust the consistency of the batter by adding a little more milk.
- Serve the Estonian-style Nevole with a dollop of sour cream and a sprinkle of fresh dill on top for an extra touch of flavor.
Serving advice
Serve the Estonian-style Nevole warm as a main course or as a delightful appetizer. Garnish with fresh dill and a side of sour cream for dipping.
Presentation advice
Arrange the rolled pancakes on a platter, with the seam side down, to showcase the creamy mushroom filling. Sprinkle some chopped fresh dill on top for a pop of color.
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