Pancakes with mushrooms and cheese

Ingredients for 2 servings:

• 4 m.-sized eggs
• 100 g flour
• 50 ml mineral water
• 1 pinch of salt
• 200 g mushrooms
• 1 m.-large shallot(s)
• 100 g cheese (Gouda), grated
• salt and pepper
• Parsley
• Fat or oil for the pan

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Whisk the eggs, flour, and mineral water until you have a semi-liquid pancake batter. Season with a pinch of salt and let stand for about 10 minutes. In the meantime, clean the mushrooms and slice them not too thinly. Peel and finely dice the shallot. Heat a little oil or frying fat in a frying pan. Sauté the diced shallots and add the mushrooms, season well with salt and pepper, and fry for a few minutes, stirring, until the mushrooms have taken on some color. Remove half of the mushroom mixture from the pan. Spread the others evenly in the pan. Mix the pancake batter again and pour half of it over the mushrooms. When the mixture starts to thicken, sprinkle half of the grated cheese on top. If you like it a bit heartier, you can also use stronger cheeses such as Edam. Turn the pancake over after about 3 minutes; it should be nicely browned on the bottom. Fry the cheese side until the cheese has formed a brown crust. Then flip the pancake over and slide it onto a plate, cheese-side up. Prepare the second pancake in the same way using the remaining ingredients, while keeping the first pancake warm in the oven at about 50°C. Sprinkle with chopped parsley before serving, if desired.