Estonian-style Nevole

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.

• For the pancakes: For the pancakes:
• 2 cups (470ml) milk 2 cups (470ml) milk
• 2 eggs 2 eggs
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the mushroom filling: For the mushroom filling:
• 1 lb (450g) mushrooms, sliced 1 lb (450g) mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 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

1. 1.
   In a large mixing bowl, whisk together the milk, eggs, flour, and salt until smooth. Let the batter rest for 10 minutes.
2. 2.
   In a frying pan, melt the butter over medium heat. Add the onions and garlic, and sauté until translucent.
3. 3.
   Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown.
4. 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.
5. 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.
6. 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.