Pannekoeken with bacon and mushroom cream filling

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the pancakes, mix the eggs, 1 pinch of salt, flour and milk in a bowl with the whisks of the mixer to a smooth dough. Let the dough swell for about 15 minutes. In the meantime dice the bacon.

2. 2

   Clean and wash spring onions and cut into fine rings.

3. 3

   Fry 100 g bacon in a pan (approx. 26 cm Ø) without fat for approx. 3 minutes until crispy. Take out. Drain on kitchen paper and let cool down. Stir the fried bacon and spring onion rings into the batter.

4. 4

   Heat 1 teaspoon butter in the same pan (with frying fat!). Using a soup ladle, add approx. 1⁄4 dough to the pan. Swivel the pan back and forth so that the dough is evenly distributed. Fry for 2-3 minutes at low heat until golden brown.

5. 5

   Then slide onto a flat lid and turn over with the help of the lid. (How to do this? This way: mutti-magazin.de/simple turn.) Bake the second side of the pancake also golden yellow.

6. 6

   Remove from the pan and keep warm in the oven (approx. 50 °C). From the remaining ingredients (butter and dough) bake 3 more pancakes in the same way.

7. 7

   For the stuffing, clean and halve or quarter the mushrooms depending on their size. Peel and finely chop the onion. Heat 1 tablespoon of oil in a second pan. Fry the onion for about 3 minutes until transparent. Add remaining bacon and mushrooms and fry vigorously for about 5 minutes.

8. 8

   Season with salt and pepper. Place in a bowl. Wash parsley, shake dry, pluck off leaves, chop finely and mix with mushroom and bacon mix. Mix with crème fraîche. Season again with salt and pepper.

9. 9

   Place 1 pancake on a plate. Spread with 1⁄3 the mushroom-bacon cream. Place another pancake on top. Repeat the process twice and finish with pancakes. Sprinkle with the mushroom and bacon mixture that has been set aside.

10. 10

    Enjoy your meal.