Pancakes with cream mushrooms

Ingredients for 2 servings:

• 50 ml olive oil
• 250 g mushrooms, brown, sliced
• 2 tsp thyme
• 2 tbsp parsley, flat, chopped
• 200 g light cream
• 80 g wholemeal flour
• 1 tsp baking powder
• 1 egg(s)
• 200 ml milk
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Heat 2 tablespoons of oil in a pan. Add the mushrooms, thyme, and half the parsley, season with salt and pepper, and cook over high heat for 2 minutes. Stir in the crème légère and remove from the heat. Keep warm. Mix the flour, baking powder, egg, and milk in a bowl and season with salt and pepper. Heat 1/2 teaspoon of oil in a pan over high heat. Add a quarter of the batter and swirl to spread. Cook the pancake for a few seconds over high heat, then flip and cook for another minute. Slide onto a warmed plate and cook three more pancakes. Spoon a quarter of the mushroom filling into the center of each pancake and fold it in. Sprinkle with the remaining parsley and serve.