Stuffed pancakes with salad

Ingredients for 2 servings:

• 3 eggs
• 120 g flour
• 1 pinch of salt
• 125 ml milk
• 4 tbsp oil
• 30 ml carbonated mineral water
• 2 shallots
• 500 g mushrooms, whole, from the can
• 100 ml vegetable stock
• 200 g crème fraîche
• 1 bunch of spring onions
• 700 g tomatoes
• 4 tsp balsamic vinegar bianco
• 4 tsp olive oil
• 30 ml vegetable stock
• 1 tsp mustard
• 3 tsp basil, frozen
• 1 tsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Pancakes with mushroom filling and tomato salad

For the batter, separate the eggs and beat the egg whites until stiff. Using a mixer, mix the egg yolks with the flour, a pinch of salt, sparkling water, and milk. Fold in the egg whites and a little mineral water. Fry half of the batter in a pan with a little oil until golden on both sides and keep warm. For the mushroom filling, dice the shallots and fry them slowly in a non-stick pan over medium heat without any fat. Then add the sliced ​​mushrooms and fry on a higher heat, stirring constantly. Deglaze with the stock and simmer for about 5 minutes. Stir in the crème fraîche and season with the spices. For the salad, wash and finely chop the spring onions and tomatoes. For the dressing, mix together the oil, vinegar, stock, mustard, 2 tablespoons of water, and basil, and season again with salt, pepper, and a little sugar. Tastes great, is incredibly filling, and is low in calories.