John Myers
Contents
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Ingredients
- For the dough:
- 175 g Whole wheat flour
- 40 g Butter
- 60 g Freshly grated Parmesan
- 4 Organic eggs
- 450 ml Milk
- Salt
- 3 tablespoon Herbs
- For the mushroom ragout:
- 500 g Forest mushrooms
- 1 bunch Spring onions fresh
- 300 ml Homemade vegetable broth powder
- 3 tablespoon Olive oil
- 40 g Butter
- 300 g Cream cheese with herbs
- 3 tablespoon Herbs
- Oil for the pan
Instructions
- Preparation of herb pancakes: Melt the butter in the saucepan., Grate the Parmesan, separate the eggs.
- Mix the egg yolks with the milk, Parmesan, butter, salt and a little pepper and stir in the flour,
- Preparation of the mushrooms: Clean the mushrooms and cut them into small pieces (Since I had already frozen some from my husband's big find, I was able to save myself this work)
- Clean the spring onion, rinse and cut into thin rings!
- 1-2 tablespoons Heat the oil in the pan and fry the mushrooms in it (in my case, I put the mushrooms in the oil while they were frozen)! Also fry the spring onions briefly, season and add the rest of the butter and the stock. Add the processed cheese in pieces and dissolve in the sauce.
- Finishing the pancakes: Beat the egg whites with a pinch of salt until stiff, 2 tablespoons. Fold the herbs and egg white into the batter.
- Heat some oil in a coated pan and gradually fry 4-6 pancakes in it.
- Place the pancakes on plates, fill with the mushroom ragout and serve sprinkled with a little herbs.
Nutrition
Serving: 100gCalories: 181kcalCarbohydrates: 7.9gProtein: 6.5gFat: 13.8g
