John Myers
Contents
show
Ingredients
For the dough
- 8 Slices of cave cheese
- 8 Slices of cooked ham
- 2 Whole eggs
- 175 g Flour
- 75 ml Milk, also a little more, the thinner the pancakes are supposed to be
- Some oil for frying
- Pinch of salt
- Shot of mineral water
For the mushroom pan
- 450 g Mixed mushrooms
- 1 Small onion
- 1 tbsp Knorr herbs
- 4 tbsp Cremefin for cooking 15%
- 50 g Juniper belly finely diced
- 1 pinch each of pepper and salt
- Oil
Instructions
Dough production
- Make a thin batter from the milk, flour and eggs, bake the pancakes from one side, turn and place either the cheese or the boiled ham on the upper side. Fold in half and finish baking. Keep all cakes warm.
Mushroom pan
- Roast the bacon in a little oil, set aside. Clean the mushrooms with a damp paper towel and cut into small slices. Glaze the diced onion with a little oil, place the mushrooms on top and finish frying over medium heat, then pour the herb pieces and crispy bacon on top, after 2 minutes pour in the cremefin. Finally, season with salt and pepper.
- You can serve the mushrooms and the pancakes together, I like to have my curry mango sauce with it.
Nutrition
Serving: 100gCalories: 343kcalCarbohydrates: 72.3gProtein: 10gFat: 1g
