8 ready-to-use pancakes
1 kg small to medium-sized shrimp (with shells)
2 tablespoons of lemon juice
Salt and white pepper to taste
1 tablespoon of butter
1 medium onion diced
1 tablespoon of wheat flour
1/2 cup of water
3/4 cup of cucumber slices without peel or seeds, cut into cubes
1 sprig of fresh dill chopped or 1/2 teaspoon of dried dill seed
1 tablespoon of dry white wine
8 ready-to-use pancakes
1 kg small to medium-sized shrimp (with shells)
2 tablespoons of lemon juice
Salt and white pepper to taste
1 tablespoon of butter
1 medium onion diced
1 tablespoon of wheat flour
1/2 cup of water
3/4 cup of cucumber slices without peel or seeds, cut into cubes
1 sprig of fresh dill chopped or 1/2 teaspoon of dried dill seed
1 tablespoon of dry white wine
Clean the shrimp and, if medium-sized, cut them into pieces
Season with lemon juice, salt, and pepper
Mix well and let it rest for 15 minutes
In a pan, combine butter, onion, and flour
Add water and simmer for 5 minutes
Add the shrimp, cucumber, dill, and cook for 3 minutes, stirring constantly
Add the wine, mix well, and remove from heat
Distribute the filling among the pancakes and fold them in half
Serve warm
Avoid 8 pancakes
141 calories per serving.
