Pancake Bags Stuffed with Mushrooms and Corn
This appetizer is not sophisticated, but the way it is assembled is beautiful and more special. It looks great on a festive table. I recommend making the pancakes smaller, so that the bags are small, otherwise they will be too big and not really aesthetic.
Prepare the crepes according to your favorite recipe. I recommend making them not very big, about 10 cm in diameter, to make the bags more beautiful.
The mushrooms are cleaned, washed and put to harden in a pan with a little oil.
When the mushrooms are well reduced and start to brown, add the onion and carrots (washed, cleaned and cut / grated).
After all is well browned, turn off the heat, salt, pepper and let cool well.
After it has cooled, add the drained corn, mayonnaise and mix well. This will be the pancake filling.
Put a tablespoon of salad on each pancake.
Cut long, thin strands of green onions, and tie each bag carefully and slowly. It's harder in the first 2, then the job goes faster and safer.
Arrange the bags nicely on a serving plate and you can sprinkle some greens over them. Serve cold as an appetizer at any festive meal.
Good appetite!
