Pancakes with Mushrooms

A bit unusual, but if we combine two good things, it must be good.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Béchamel

  • 50 g Wheat flour, white, multi-purpose

  • 2 dl Milk, whole milk

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, white

  • 50 g Butter, unsalted

Dough

  • 2 piece Egg, fresh

  • 220 g Wheat flour, white, multi-purpose

  • 350 ml Milk, whole milk

  • 1 dl Water

  • 1 spoon Oil, plant, sunflower

  • 1 pinch Salt, table

Filling

  • 2 piece Onion, young

  • 250 g Mushrooms, mushrooms, fresh

  • 4 twig Thyme, fresh

  • 2 spoons Parsley, fresh

  • 1 spoon Butter, unsalted

  • 1 spoon Oil, vegetable oil, canola

Steps

  1. Prepare the pancake batter from the ingredients.

  2. Clean the mushrooms, wash them, and dry them with a paper towel. Finely chop the mushrooms. Wash the parsley, thyme, and onion, and finely chop them. Heat butter in a pan and sauté the onion while stirring constantly. Then add the chopped mushrooms and cook them until they release their water. Season with salt and pepper, and towards the end, add the chopped herbs. Mix everything well and wait until the water in the pan evaporates.

  3. Add a drop of oil to the pan, spread it around, and place the pan on the stove. Heat the pan well and pour in the first ladle of batter. Spread the batter evenly across the pan so there are no holes and the layer is as uniform as possible. Cook the pancake on one side – you can help yourself with a wooden spatula by lifting the pancake to check if it’s cooked. Then flip the pancake and cook it on the other side. Place the cooked pancakes on a warmed plate. Repeat the process until you have enough pancakes or use up all the batter.

  4. Melt butter in one pot and heat milk in another. Once the butter has melted, add flour and lightly sauté it while stirring constantly, but the flour should not change color. Pour in the warm milk and mix everything into a smooth sauce while stirring continuously. Season with salt and white pepper.

  5. Spread the mushroom mixture onto the pancakes, roll them up, and place them on plates. Pour the béchamel sauce over them and decorate with mushrooms and finely chopped parsley. Serve.

Nutrition Information (Per 100g)

  • Calories: 192.01 kcal
  • Fat: 4.43 g
    • Saturated Fat: 1.56 g
  • Carbohydrates: 28.53 g
    • Sugars: 0.26 g
  • Protein: 6.64 g
  • Fiber: 1.17 g

Advice

To keep the pancakes warm, you can place them on a plate, cover it, and put it in an oven preheated to 50 degrees Celsius.