Contents
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Ingredients
the pancake batter
- 4 Free range eggs - please weigh
- 4 Flour type 550
- 4 Milk
- 1 pinch Salt
- Fat for frying
the mushrooms
- 10 King oyster mushrooms
- 1 Zucchini, medium
- 1 Fresh onion
- 1 handful Parsley fresh and chopped smooth
- 0,5 tsp Black pepper from the mill
- 0,5 tsp Salt
- 100 ml Cream 10% fat
- 3 tbsp Extra virgin olive oil
Instructions
- For the pancakes, whisk the eggs, flour and milk, add a pinch of salt and let the dough swell for 20 minutes.
- In the meantime, peel and dice the onion. Also cut the mushrooms and zucchino into small cubes.
- Heat the oil in a pan and fry the mushrooms with the onion and zucchini cubes. Season with pepper and salt. As soon as the whole thing is almost done, pour in the cream and let it boil down. Finally stir in the chopped parsley.
- Heat the fat in another pan and bake four pancakes.
- Roll it up and cut it diagonally into pieces.
- Now arrange the pancake pieces together with the mushroom vegetables on a preheated plate.
- Of course, you can also fill the pancakes with the mushroom vegetables, sprinkle some grated cheese on top and bake them.
Nutrition
Serving: 100gCalories: 421kcalCarbohydrates: 3.6gProtein: 1.9gFat: 45.1g