Pancakes with mushroom filling

Name: Pancakes with mushroom filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Eggs (size M); 75 g Flour; 75 ml Milk; 7-10 Tbsp Salt; 2 Onions; 150 g Shiitake mushrooms; 125 g Oyster mushrooms; 375 g Mushrooms; 2 tablespoons (10 g each) Oil; 7-10 Tbsp white pepper; 7-10 Tbsp dried thyme; 200 ml Vegetable broth (instant); 100 g Cream cheese with herbs (0.2% fat); 1 tablespoon (6 g) sauce thickener; 2 stem(s) Parsley; 7-10 Tbsp Lettuce, tomatoes and parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Eggs (size M)
75 g Flour
75 ml Milk
7-10 Tbsp Salt
2 Onions
150 g Shiitake mushrooms
125 g Oyster mushrooms
375 g Mushrooms
2 tablespoons (10 g each) Oil
7-10 Tbsp white pepper
7-10 Tbsp dried thyme
200 ml Vegetable broth (instant)
100 g Cream cheese with herbs (0.2% fat)
1 tablespoon (6 g) sauce thickener
2 stem(s) Parsley
7-10 Tbsp Lettuce, tomatoes and parsley

Directions

1
Mix eggs, flour, milk and 1 pinch of salt to a smooth dough and let it swell for about 20 minutes. Clean and clean the mushrooms and possibly halve them. Peel and finely dice the onions. Heat 1 tablespoon of oil in a pan in portions.
2
Bake 4 pancakes from the dough and keep warm. Heat 1 tablespoon of oil in a pan and fry the onions. Add mushrooms and fry for about 5 minutes. Season with salt, pepper and thyme. Add broth and cream cheese and bring to the boil.
3
Stir in the sauce thickener, bring to the boil again. Spread the mushroom filling on the pancakes, roll them up and cut through. Arrange 2 pancake halves on each plate. Wash parsley, chop finely and sprinkle over the pancakes.
4
Serve garnished with salad, tomatoes and parsley.