Sorrel pancakes with mushrooms

Ingredients for 2 servings:

• 1 bunch sorrel, fresh
• 60 g butter
• 100 g mushrooms, fresh
• 20 ml white wine
• salt and pepper
• 2 tsp flour
• 100 ml cream
• 3 eggs
• 50 ml milk

Instructions

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

vegetarian

Cut the sorrel leaves into thin strips, then sauté in 20g butter and set aside. Slice the mushrooms and sauté in 20g butter, deglaze with white wine (alternative: vegetable stock – maybe white balsamic vinegar, but I haven’t tried it yet) and reduce the heat. Season with salt and pepper and remove from the heat. Mix 1 teaspoon of the flour with the cream and stir into the mushrooms, stirring continuously. Bring to a boil for about 1 minute. Mix the eggs, milk, and remaining flour, and season with salt and pepper. Heat the butter in a pan, add half of the egg mixture, and cook until cooked through, taking care not to overcook the surface! Next, add half of the sorrel—on the still-soft surface—and finish cooking. Spread half of the mushroom filling on top and fold the pancake over. Repeat the same procedure for the second pancake.