Buckwheat pancakes with mushrooms, beetroot and fresh herbs
easy
75 mins
75 mins
Ingredients
- 200 ml Milk
- 15 g fresh yeast
- 200 g Buckwheat flour
- 7-10 Tbsp Salt
- 2 Egg Yolk
- 12 (approx. 1 kg) small beetroot with green
- 7-10 Tbsp Caraway seeds
- 750 g small white mushrooms
- 1/2 bunch Parsley
- 1 collar Chives and dill
- 200 g Fresh cream
- 7-10 Tbsp white pepper
- 1-2 TEASPOONS Lemon juice
- 80-100 g clarified butter
Directions
- 1
Warm milk, crumble yeast into it and stir. Stir in buckwheat flour, 1/2 teaspoon salt, egg yolk and 200 ml water. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, cut the leaves off the beetroot and put some small leaves aside. Cook beetroot and 1 pinch of caraway in plenty of boiling salted water for about 20 minutes.
- 2
Wash and clean the mushrooms and, depending on their size, leave them whole or cut in half. Wash parsley, chives and dill, dab dry and chop finely. Stir the herbs into the crème fraîche, except for a tablespoon. Season to taste with salt, pepper and lemon juice. Heat some fat in a pan, stir the buckwheat dough briefly and bake 24 small pancakes (approx. 8 cm Ø) in portions and keep them warm. In the meantime, remove the skin from the cooked beetroot and keep warm as well. Clean the pan and heat the remaining fat in it. Add the mushrooms and fry until golden brown. Season with salt and pepper.
- 3
In the meantime, remove the skin from the cooked beetroot and keep warm as well. Clean the pan and heat the remaining fat in it. Add the mushrooms and fry until golden brown. Season with salt and pepper. Arrange pancakes and vegetables on plates. Add some crème fraîche, sprinkle with chopped herbs and serve garnished with beetroot leaves
- 4
E 15.87 g/ F 41.05 g/ KH 62.81 g
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