Pancakes with mushroom filling

Name: Pancakes with mushroom filling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Eggs (size M); 1/4 l Milk; 1 pinch Salt; 175 g Flour; 1 knife tip Baking Powder; 1 glass (370 ml) Pfefferlinge; 250 g Mushrooms; 125 g Oyster mushrooms; 125 g cherry tomatoes; 1 medium onion; 50 g streaky smoked bacon; 1/2 bunch Parsley; 1/2 bunch Chives; 1/2 potty Thyme (alternatively 1/2 teaspoon separated thyme); 3-4 Tbsp Mineral water (carbonated); 50-60 g Butter or margarine; 1/8 l clear broth (instant); 150 g Fresh cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Eggs (size M)
1/4 l Milk
1 pinch Salt
175 g Flour
1 knife tip Baking Powder
1 glass (370 ml) Pfefferlinge
250 g Mushrooms
125 g Oyster mushrooms
125 g cherry tomatoes
1 medium onion
50 g streaky smoked bacon
1/2 bunch Parsley
1/2 bunch Chives
1/2 potty Thyme (alternatively 1/2 teaspoon separated thyme)
3-4 Tbsp Mineral water (carbonated)
50-60 g Butter or margarine
1/8 l clear broth (instant)
150 g Fresh cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Pepper

Directions

1
Mix eggs, milk, salt, flour and baking powder to a smooth pancake batter, let it swell. In the meantime, drain the chanterelles. Clean the mushrooms and oyster mushrooms. Cut the oyster mushrooms into bite-sized pieces and the mushrooms into slices. Clean and wash the tomatoes and cut them into quarters or halves depending on size. Peel and chop onion.
2
Cut bacon into cubes as well. Wash herbs and pat dry. Chop parsley and thyme, cut chives into fine rolls. Stir mineral water into the pancake batter. Heat some fat in a medium-size pan. Fry 4 golden brown pancakes one after the other at medium heat and keep warm. Heat the rest of the fat (approx. 20 g) in the pan and leave the bacon crisp. Add onions and fry until translucent. Remove and fry the mushrooms in the hot fat. Add tomatoes, braise briefly, add bacon and onions again. Stir in broth and crème-fraîche and bring to the boil. Add the sauce thickener, bring to the boil again briefly and add the herbs, except for a tablespoon.
3
Add onions and fry until translucent. Remove and fry the mushrooms in the hot fat. Add tomatoes, braise briefly, add bacon and onions again. Stir in broth and crème-fraîche and bring to the boil. Add the sauce thickener, bring to the boil again briefly and add the herbs, except for a tablespoon. Season with salt and pepper. Place the pancakes on 4 plates and spread the filling on one half of each pancake. Fold the pancakes over and serve sprinkled with the remaining herbs
4
Plate: Pillivuyt