Herb pancakes with mushroom filling

Name: Herb pancakes with mushroom filling
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Flour; 4 Eggs; 1/4 l Milk; 7-10 Tbsp salt, white pepper; 2 (approx. 150 g) Carrots; 2 Onions; 500 g Mushrooms; 200 g Chanterelles; 2 TABLESPOONS + 4 tsp oil; 8-10 Tbsp Vegetable broth; 4-5 Tbsp + 4 tsp sour cream; 2-3 TABLESPOONS sauce thickener; 1 collar Parsley and chives

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Flour
4 Eggs
1/4 l Milk
7-10 Tbsp salt, white pepper
2 (approx. 150 g) Carrots
2 Onions
500 g Mushrooms
200 g Chanterelles
2 TABLESPOONS + 4 tsp oil
8-10 Tbsp Vegetable broth
4-5 Tbsp + 4 tsp sour cream
2-3 TABLESPOONS sauce thickener
1 collar Parsley and chives

Directions

1
Mix flour, eggs, milk and a little salt. Leave to swell for about 15 minutes
2
Peel, wash and finely dice the carrots. Onions peel, halve and cut into fine strips. Clean, wash and possibly chop the mushrooms smaller. Heat 2 tablespoons of oil. Fry the onions until translucent. Add carrots and mushrooms and fry. Deglaze with broth, bring to the boil and simmer for about 5 minutes. Stir in 4-5 tbsp. sour cream, thicken. Season to taste with salt and pepper. Keep warm
3
Wash herbs. Chop the parsley, cut the chives into small rolls. Stir half the herbs into the pancake batter
4
Heat the remaining oil in portions. Bake 4 pancakes one after the other until golden brown. Stir the rest of the herbs into the mushrooms. Fill the pancakes with mushroom vegetables. Serve. Serve with 1 tsp. sour cream