Pancake bags with mushroom filling

Ingredients for 8 servings:

• 175 g flour
• 2 eggs
• 1 egg yolk
• 400 ml milk
• salt and pepper
• 2 tbsp parsley, finely chopped
• 40 g clarified butter
• 500 g mixed mushrooms and shiitake
• 80 g shallot(s)
• 2 garlic cloves
• 3 tbsp olive oil
• 2 tbsp parsley, chopped
• 8 stalks chives, blanched

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Aumônières

Using a hand blender or mixer, combine the pancake ingredients until smooth, then stir in the parsley. Cook 8 thin pancakes, each 17 cm in diameter, in 5 g of hot clarified butter. For the filling, heat olive oil and sauté the shallots and garlic (both finely chopped) for about 2 minutes. Add the mushrooms and sauté for another 3 minutes. Season with salt, pepper, and mix in the chopped parsley. Press a pancake into each small crème brûlée dish and fill with about 2 tablespoons of the mushroom filling. Fold over and secure with a chive sprig. These pancake pouches can be served as an appetizer on a bed of colorful salad, but they are also ideal as part of a finger food buffet.