Herb pancakes with mushrooms

Name: Herb pancakes with mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Chanterelles, brown mushrooms, herb seitlings; 1 Onion; 1 collar Parsley; 5 Eggs (Gr. M); 200 g Flour; 300 ml Whole milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 250 g double cream

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Chanterelles, brown mushrooms, herb seitlings
1 Onion
1 collar Parsley
5 Eggs (Gr. M)
200 g Flour
300 ml Whole milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
250 g double cream

Directions

1
Clean and slice the mushrooms. Peel and halve the onion and cut into strips. Wash parsley, shake dry, pluck leaves from the stalks and chop finely, except for a few for garnishing. Mix eggs, flour, milk and half of the chopped parsley in a bowl. Season with salt and pepper.
2
Heat 2 tablespoons of oil in a frying pan and sauté the onions for about 3 minutes. Add the mushrooms and fry for about 5 minutes. Add double cream and simmer for about 3 minutes. Season to taste with salt and pepper. Heat a coated pan (approx. 29 cm Ø) and fry the dough in it until it forms 8 thin pancakes.
3
Fill the pancakes with mushroom ragout, place 2 on each plate and garnish with parsley.