John Myers
Basil Pancakes with Mushroom Cream
The perfect basil pancakes with mushroom cream recipe with a picture and simple step-by-step instructions.
- 80 g Spelled flour
- 100 ml Spelled milk
- 2 Garlic cloves
- 0,5 bunch Basil
- 2 tsp Mustard
- 50 ml Mineral water
- 250 g Mushrooms brown
- 100 g Oyster mushrooms
- 1 Onion
- 1 tsp Spelled flour
- 2 tbsp Almond butter
- 3 Spring onions
- 1 tbsp Balsamic vinegar
- 2 Handful Postelein
- Salt pepper
- Oil
- Mix the flour, spelled milk, 1 crushed garlic clove, 1 teaspoon mustard, a little salt, chopped basil (except for about 1 tablespoon) and mineral water until smooth. Let the dough rest for 10 minutes.
- Cut the mushrooms into slices, dice the garlic clove and onions, fry in a little oil. Approx. 5 min.
- Mix 1 teaspoons of flour with 150 ml of water until smooth. Add the remaining basil, mustard, almond butter and “flour water” to the mushrooms. Bring to the boil and simmer for approx. 1 min.
- Cut the spring onions into thin rings, add. Season with salt, pepper and balsamic vinegar.
- Fry the pancakes in oil. Fill with Postelein and mushroom cream.
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