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🍰 Herb Pancakes with Creamy Mushrooms

487 kcal · 30 min · 4 servings

Herb Pancakes with Creamy Mushrooms Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the herbs thoroughly and pat them dry.
  2. 2. Remove the thick stems and chop the herbs finely.
  3. 3. Whisk the eggs, milk, and salt well in a bowl.
  4. 4. Sift the flour into the bowl and mix in a slightly thick batter.
  5. 5. Gently fold the chopped herbs into the batter.
  6. 6. Preheat the oven to 80 °C (convection mode).
  7. 7. Heat 1 tbsp of oil in a non-stick pan over medium heat.
  8. 8. Pour 1 ladle of the batter into the pan.
  9. 9. Tilt the pan to spread the batter evenly.
  10. 10. Bake the pancake for about 1–2 minutes until golden brown.
  11. 11. Flip the pancake when it becomes firm and releases easily from the pan.
  12. 12. Bake the other side for another approx. 1 minute until golden brown.
  13. 13. Keep the finished pancakes warm in the oven.
  14. 14. Repeat the process until all the batter is used up.
  15. 15. Halve the onions and peel them.
  16. 16. Dice the onions finely.
  17. 17. Clean the mushrooms with a kitchen towel if necessary.
  18. 18. Cut the mushrooms into quarters or eighths depending on their size.
  19. 19. Reheat the pan with 1 tbsp of oil over high heat.
  20. 20. Sauté the onions and mushrooms together for approx. 5 minutes.
  21. 21. Season the mixture with salt and pepper.
  22. 22. Stir in the crème fraîche.
  23. 23. Take the herb pancakes out of the oven.
  24. 24. Fill the pancakes with the creamy mushroom mixture.

Nutrition per serving