Pancakes with bacon and spring onions

Ingredients

Directions

1. 1

   Separate eggs. Mix flour, milk and egg yolks. Beat the egg whites and 1 pinch of salt with the whisk of the hand mixer until stiff, fold into the flour mixture. Let the dough stand for about 15 minutes.

2. 2

   In the meantime cut the bacon into pieces. Clean and wash spring onions and cut into rings. Clean, halve or quarter the mushrooms.

3. 3

   Heat 1 tablespoon of oil in a pan (25 cm Ø). Leave 125 g bacon in it while turning for about 3 minutes. Remove bacon from the pan and let it cool down a little. Mix fried bacon and spring onions into the pancake batter.

4. 4

   Add 1 teaspoon butter to the pan with the bacon fat and heat again. Spread 1/4 of the dough in it. Bake the pancakes from both sides until golden brown. Fry 3 more pancakes one after the other in 1 teaspoon butter and keep warm.

5. 5

   Peel the onion and cut it into small pieces. Heat 1 tablespoon of oil in a frying pan. Fry the onion for 3-4 minutes, turning it over. Add 25 g bacon and leave out for about 2 minutes. Add the mushrooms and fry for about 4 minutes.

6. 6

   Season with salt and pepper. Remove from heat and place in a bowl. Wash parsley, shake dry, pluck leaves, chop finely and add to the mushroom mixture. Put 1-2 tbsp. mushroom mixture aside for garnishing, mix the rest of the mushroom mixture with crème fraîche, if necessary season again with salt and pepper.

7. 7

   Put a pancake on a plate. Spread 1/3 of the mushroom cream on it. Place a pancake on top and spread 1/3 of the mushroom cream on top again. Repeat this procedure once more and finish with a pancake.

8. 8

   Garnish with the mushroom mixture set aside.