in Recipes

Stuffed pancakes with corn and mushrooms

updated

Spread the love

Ingredients for 4 servings:

  • 250 g flour
  • ½ tsp salt
  • 2 large eggs
  • 500 ml milk and butter for baking
  • 1 onion(s)
  • 200 g mushrooms
  • 4 tbsp parsley
  • 1 small can of corn
  • 30 g butter
  • 70 g cheese, grated (Emmental)
  • salt and pepper
  • Paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the pancakes, mix flour, salt, eggs, and milk into a smooth, runny batter. Fry this batter in a little butter to make about 8 thin pancakes. For the filling, peel the onion and finely dice. Clean the mushrooms, peel if necessary, and finely slice them. Wash the parsley and chop very finely. Heat the butter and gently fry the onions, mushrooms, parsley, and corn. Season generously with salt, pepper, and paprika, and spread evenly over the pancakes. Fold in the sides, roll up the pancakes, and place in a greased baking dish. Sprinkle with Emmental cheese and bake for 10-15 minutes at 180°C.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spicy sausage salad

Romanesco soup with goat's cheese