Pancakes with Mussel Topping

Directions

1. 1

   Step 1

   

   Sift the flour for the dough into a large bowl. Rinse the parsley, pat it dry with a paper towel. Open the can of mussels and drain the brine. Prepare another bowl and a pan.

2. 2

   Step 2

   

   Add baking soda, 1 tsp of salt, and a pinch of black pepper to the bowl with sifted flour. Mix everything thoroughly.

3. 3

   Step 3

   

   Break an egg into a clean bowl, pour in the kefir. Mix well with a whisk and add to the dry ingredients. Mix until a smooth batter forms and let it rest in a warm place for about 10 minutes.

   TipIf you add 2–3 tbsp of mussel brine to the batter, the pancakes will be more piquant.

4. 4

   Step 4

   

   Heat 1 tbsp of vegetable oil in a pan over medium heat. Spoon out portions of batter, forming round pancakes about 4–5 cm in size. Fry them for 1–2 minutes on each side until golden brown. Line a plate with paper towels, place the fried pancakes on it. If necessary, add another 1 tbsp of vegetable oil to the pan and fry the remaining batter in the same way. Wait for the towels to absorb excess oil, then remove them from the plate.

5. 5

   Step 5

   

   Separate the parsley leaves from the stems and finely chop. Place a pan over medium heat and melt the butter in it. Add 1 tbsp of flour to the melted butter and fry for 1–2 minutes until light golden. Reduce the heat to low, pour the cream into the pan. Cook the sauce, stirring constantly and breaking up lumps, for 2 minutes.

   TipFor a light garlic aroma, before adding the flour, warm one crushed clove in the butter, then remove it.

6. 6

   Step 6

   

   Add the mussels and chopped parsley to the sauce. Add ⅓ tsp of salt and a pinch of black pepper. Warm everything, stirring, for about 1–2 minutes. Remove the pan from the heat. Drizzle the sauce with mussels over the pancakes on the plate before serving.

7. 7

   Step 7

   

   Serve the finished pancakes with mussel topping immediately so the dish doesn't cool down. Sprinkle with herbs.