Herb pancakes with mushroom filling
easy
45 mins
45 mins
Ingredients
- 200 g Flour (Type 1050)
- 1/4 l Milk
- 4 Eggs
- 7-10 Tbsp Salt
- 150 g Carrots
- 1 (approx. 250 g) Vegetable Onion
- 500 g Mushrooms
- 20 g clarified butter
- 1 glass (212 ml; separation weight: 115 g) Chanterelles
- 1/8 l Vegetable broth (instant)
- 200 g Schmand
- 7-10 Tbsp white pepper
- 1 collar Parsley
- 1 collar Chives
- 4 TSP Oil
Directions
- 1
Mix flour, milk, eggs and salt and let it swell for about 30 minutes. In the meantime peel, wash and cut carrots into small cubes. Peel and halve the onion and cut into strips. Wash and clean the mushrooms and halve or quarter them depending on size. Heat clarified butter. Sauté onion in it until transparent.
- 2
Add mushrooms, carrots and chanterelles and fry. Deglaze with broth and bring to the boil. Let simmer for about 10 minutes. Stir in 100 g sour cream. Season to taste with salt and pepper. Keep vegetables warm. Wash the herbs and dab dry. Chop parsley except for a few leaves for garnishing, cut chives into small rolls. Stir half the parsley and the chives into the pancake batter. Heat oil in portions in a coated pan. Fry 4 pancakes in the batter in portions and keep warm. Stir the remaining chopped parsley into the vegetables.
- 3
Chop parsley except for a few leaves for garnishing, cut chives into small rolls. Stir half the parsley and the chives into the pancake batter. Heat oil in portions in a coated pan. Fry 4 pancakes in the batter in portions and keep warm. Stir the remaining chopped parsley into the vegetables. Arrange vegetables and pancakes on plates. Spread the rest of the sour cream on top. Garnish with parsley
Nutrition Facts
560 kcal
44 g
33 g
22 g
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