Pancakes with porcini mushroom filling

Name: Pancakes with porcini mushroom filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Flour; 2 Eggs (size M); 125 ml Milk; 7-10 Tbsp Salt; 400 g Porcini mushrooms; 1 Onion; 1 Garlic clove; 200 g Rocket; 75 g Walnut kernels; 4 TABLESPOONS Sunflower oil; 150 g Fresh cream; 7-10 Tbsp Pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Flour
2 Eggs (size M)
125 ml Milk
7-10 Tbsp Salt
400 g Porcini mushrooms
1 Onion
1 Garlic clove
200 g Rocket
75 g Walnut kernels
4 TABLESPOONS Sunflower oil
150 g Fresh cream
7-10 Tbsp Pepper

Directions

1
Mix flour, eggs, milk and 1 pinch of salt with the whisk of the hand mixer until smooth. Leave to swell for about 15 minutes. Clean, wash (if necessary) and slice the mushrooms.
2
Peel and finely dice the onion. Peel and slice the garlic. Wash the rocket, spin dry and chop coarsely, except for a little bit for garnishing. Chop the nuts coarsely. Heat 2 tablespoons of oil.
3
Fry the mushrooms for about 10 minutes, turning them over. After 4 minutes add garlic, onion and nuts. Stir in crème fraîche 2 minutes before the end of cooking time and season with salt and pepper. Fold in the rocket.
4
Heat 2 tablespoons of oil in portions in a frying pan (20 cm Ø). Bake 4 pancakes one after the other. Fill the pancakes with the mushroom pan and arrange on plates. Garnish with remaining rocket.