Stuffed pancakes with mushroom and parmesan crust

Ingredients for 4 servings:

• 300 g flour
• 2 eggs
• 250 ml milk
• 250 ml water
• 1 pinch of salt
• 8 tbsp oil
• 8 mushrooms
• e.g. Parmesan
• 350 g leaf spinach (frozen)
• 1 small onion(s), diced
• nutmeg
• Paprika powder, hot
• 100 g cream cheese
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

filled with spinach and cream cheese

Make a pancake batter from the first five ingredients and set aside. Grate the Parmesan cheese and slice the mushrooms very thinly; keep them handy. Lightly oil a non-stick pan and pour a ladleful of batter into it. Immediately place a central line of mushroom slices on the pancake and sprinkle with a pinch of Parmesan. If the mushrooms don’t stick, use the cheese first. Turn the pancake over and let the Parmesan crisp up. Repeat with the remaining batter and fry pancakes filled with mushrooms and Parmesan. Sauté the onion in 2 tablespoons of oil. Add the leaf spinach and heat through, season with salt, pepper, nutmeg, and paprika. Top the finished pancakes, mushroom-side down, with a strip of spinach, cream cheese, and goat’s cheese. Fold them over so the mushrooms are visible. You can also use crème fraîche instead of cream cheese, and creamed spinach instead of leaf spinach. As a variation, the pancakes can also be filled with Brie and cranberry jam. The cheese can be added to the pan after flipping, allowing it to melt.