🍽️ Pancakes with Mushroom Filling

Name: Pancakes with Mushroom Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g flour; 500 ml milk; 2 eggs; 1 pinch salt; ghee (for frying); 500 g mushrooms (cleaned and quartered); 1 tbsp ghee; 150 g crème fraîche; 1 tbsp lemon juice; salt; pepper (from the mill); iceberg lettuce (cleaned, washed and cut into wide strips

543 kcal · 30 min · 4 servings

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Ingredients

200 g flour
500 ml milk
2 eggs
1 pinch salt
ghee (for frying)
500 g mushrooms (cleaned and quartered)
1 tbsp ghee
150 g crème fraîche
1 tbsp lemon juice
salt
pepper (from the mill)
iceberg lettuce (cleaned, washed and cut into wide strips

Instructions

1. Add flour, milk, eggs, salt, and pepper to a bowl.
2. Whisk the ingredients with a whisk until a liquid batter forms.
3. Let the batter rest for about 30 minutes.
4. Slice the mushrooms.
5. Heat butter in a pan.
6. Fry the mushrooms vigorously in the hot butter.
7. Season the mushrooms with salt and pepper.
8. Stir in lemon juice.
9. Fold in the crème fraîche.
10. Let the filling reduce for a short time.
11. Keep the filling warm.
12. Heat butter in a non-stick pan.
13. Pour a thin layer of batter into the hot pan.
14. Bake the pancake until golden brown.
15. Repeat the process with the remaining batter.
16. Keep the finished pancakes warm.
17. Cut the iceberg lettuce into strips.
18. Place a portion of iceberg lettuce and mushroom filling on a pancake.
19. Fold the pancake in half.
20. Plate the filled pancakes.
21. Serve the pancakes immediately.

Nutrition per serving

kcal: 543
Protein: 19 g · Fett/Fat: 32 g · Carbs: 46 g