John Myers
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Pancakes with Mushroom Filling
The perfect pancakes with mushroom filling recipe with a picture and simple step-by-step instructions.
filling
- 300 g Mushrooms brown
- 250 g Diced bacon
- 1 small Diced onion
- 1 bunch Herbs of Provence
- 150 g Creme fraiche Cheese
- 100 g Cream
- Coarse salt
- Pepper from the grinder
- Chilli powder
- 1 tablespoon Balsamic vinegar
pancakes
- 200 g Spelled flour
- 0,25 liter Milk
- 2 piece Eggs
- 1 tsp Salt
- 1 Teaspoon (level) Sugar
- Wash the herbs, drain them and roughly chop them. Peel and dice the onion. Clean and quarter the mushrooms
- Heat the pan, fry the bacon with onions in it and after 5 minutes add the diced mushrooms and fry them. Then add the chopped herbs and gently simmer with the cream and crème fraîche. Season everything with pepper, salt, chilli and balsamic vinegar. (Be careful with the salt, because of the bacon) Continue simmering on a low heat until the pancakes are ready.
- In the meantime, stir the batter for the pancakes and bake the pancakes in a pan with a little fat. I have a coated pan and only use a little oil for the first pancake. The rest of them succeed without additional oil. Cover half of the pancakes with the mushroom filling and close. Leaf lettuce goes very well with it. ENJOY YOUR MEAL
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