Recipe : Pancakes with mushrooms and cheese (fine recipes)

Recipe : Pancakes with mushrooms  and cheese (fine recipes)

  Recipe : Pancakes with mushrooms  and cheese (fine recipes) 

Quantity	8 Person (s)
Training	15 mins
Cooking	45 min
Rest	30 min
Cost of revenue	Inexpensive
Level of difficulty	Easy

INGREDIENTS

• For the pancakes:
• 100 g flour
• 25 g buckwheat flour (or plain flour)
• 2 eggs
• 20 cl of milk
• 15 g of warm melted butter
• 2 c. tablespoons of lemonade
• About 15 cl of water
• 1 pinch of salt
• -For the filling:
• 600 g sliced ​​mushrooms paris
• 20 cl of liquid cream
• 4 cloves garlic, chopped
• grated County
• chopped parsley
• 1 dash of olive oil

METHOD

1

Prepare the crepes:

2

In a bowl, sift the flour and salt. Mix.

3

Make a well in the flour. Break the eggs and pour them milk. Whisk until a smooth paste without lumps.

4

Pour the melted butter mix with a spoon.

5

Add lemonade. Cover with a cloth and let the dough rest at room temperature for at least 1/2 hour.

6

Prepare the filling:

7

Pour into skillet mushrooms. Make them disgorge over medium heat for about 10 minutes. When they make more water, add the oil, garlic and parsley and brown them stirring the mixture for about 10 minutes. Add the cream and the county. Book.

8

When making pancakes, lay the dough with water.

9

To cook crepes:

10

Heat over high heat for a few minutes, a non-stick pan , well greased. Pour half a ladle of batter and stir the pan to distribute the preparation. Cook over medium heat 2 to 3 minutes and when the dough begins to pull away from the edges, flip the pancake.

11

Top pancakes hot garnish and serve immediately.

TIPS

Add the raw dough of parsley or chopped salad. You can replace lemonade with sparkling water or beer And for an even more delicious pancake, do not hesitate to add small pieces of chicken filling