Mushroom egg pancakes

Name: Mushroom egg pancakes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg small white mushrooms; 1 (approx. 80 g) medium onion; 1/2 bunch Parsley and chives; 1 potty Chervil; 8 Eggs (size M); 1/8 l low-fat milk; 30 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 discs (approx. 40 g) Bacon; 1 tablespoon (10 g) Oil; 20 g Butter or margarine

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg small white mushrooms
1 (approx. 80 g) medium onion
1/2 bunch Parsley and chives
1 potty Chervil
8 Eggs (size M)
1/8 l low-fat milk
30 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 discs (approx. 40 g) Bacon
1 tablespoon (10 g) Oil
20 g Butter or margarine

Directions

1
Clean and trim the mushrooms and cut them in half or quarters depending on size. Peel and finely chop the onion. Wash parsley, chives and chervil, dab dry and chop finely, except for some chervil for garnishing.
2
Mix eggs, milk, 1/8 litre water and flour. Season with salt, pepper and nutmeg. Drain and remove bacon in a large pan. Add oil to the hot bacon fat. Fry the onion and mushrooms in it while turning.
3
Finally add herbs and season with salt and pepper. Heat 5 g fat in each of two small coated pans (approx. 20 cm Ø) and put approx. 1/8 of the mushrooms in each pan. Pour 1/4 of the egg dough over each of them and let them simmer covered at low to medium heat.
4
Arrange mushroom-egg pancakes on two plates and keep warm. Bake two more pancakes from the remaining dough and arrange on plates. Spread the remaining mushrooms and bacon on the pancakes and serve garnished with chervil.