Pancakes with mushroom stuffing
Ingredients
for the pancake mix (makes 6-8 thin pancakes)
- 50 g butter
- 180 g flour
- 3 eggs
- 350 ml milk
- a pinch of salt
for the mushroom stuffing:
- 1 quantity of white sauce, made with milk and 60g finely grated Parmesan cheese
- a knob of butter
- 100 g mushrooms, cleaned and thinly sliced
- 1 tbsp finely chopped flat-leaf parsley
- salt and white pepper
- a shot of brandy
- soft butter for greasing
- a few tbsp of Parmesan cheese and butter flakes
Method
- Melt the butter. In a bowl whisk the eggs, milk, salt and flour until you have a smooth mix, add the melted butter. Set aside for 30 minutes. Whisk again before baking the pancakes. Ladle some pancake mix into a preheated non-stick pan, move pan around to cover base (no need to add fat to the pan because of the melted butter in the mix). Cook until lightly browned on the bottom side, turn and cook the other side. Set pancakes aside.
- Melt a knob of butter in another frying pan, add the prepared mushrooms and parsley and cook until fairly dry. Add a shot of brandy, increase heat and reduce liquid until fairly dry. Season to taste.
- Preheat oven to 200 °C. Grease a shallow ovenproof dish with soft butter, set aside. Smear each pancake with a little white sauce, top with a tbsp of cooked mushrooms and roll up. Place pancakes in one layer in the prepared dish. Pour over the remaining white sauce, sprinkle with finely grated Parmesan and a few flakes of butter. Bake for 10 to 15 minutes until golden and bubbling.
Variations
There are endless variations for the stuffing, for example use thick Bolognese sauce, or cooked asparagus in white sauce, or a thick paste made from cooked spinach, yolk and ricotta cheese – or whatever else you may fancy.