Mushroom pancake

Ingredients for 2 servings:

• 200 g fresh mushrooms (e.g. porcini mushrooms, button mushrooms, chanterelles)
• 10 g butter
• 1 small onion(s)
• Salt ,
• pepper,
• ⅛ liter milk
• 3 eggs
• 75 g flour
• 1 tbsp parsley, chopped
• 2 tbsp butter
• 1 tbsp oil
• 1 handful of cocktail tomatoes

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Clean the mushrooms and slice them. Heat 10g of butter in a pan, sauté the finely chopped onion until translucent, and braise the mushrooms until the liquid has evaporated. Season with salt and pepper and let cool slightly. Whisk the milk, salt, and egg yolks vigorously. Gradually stir in the flour and fold in the mushrooms, halved tomatoes, and parsley. Finally, fold in the stiffly beaten egg whites. Let the batter rest for 20 minutes. Heat the butter and oil in a pan, add the mixture, and fry over low heat. Then turn the pancake over, fry briefly, then tear into small pieces with two forks and let the pieces brown a little longer. If you like, you can also add finely diced ham and let it sauté with the onions. We serve it with lamb’s lettuce with walnut dressing.