Champignon Pancakes

Ingredients

• 250 g flour
• 500 ml milk
• 2 Eggs
• a pinch of nutmeg
• 1 bundle chives
• 150 g fresh mushrooms
• 1 Garlic clove
• butter for frying
• Salt
• Pepper (freshly ground)
• 2 tbsp freshly chopped parsley
• 4 tbsp freshly grated Parmesan
• 2 shallots
• 250 g sour cream

Instructions

1. 1.

   Whisk flour and milk until smooth. Beat in eggs and season the batter with a pinch of nutmeg. Let rest for about 20 minutes.

2. 2.

   Peel garlic and finely mince it. Clean mushrooms and chop them finely as well. Sauté both in 1 tbsp hot butter. Season with salt, nutmeg, and pepper, cooking until all liquid has evaporated. Remove from heat and let cool.

3. 3.

   Fold half the chives, parsley, and 1 tbsp Parmesan into the batter. Fry small pancakes in hot butter, adding a tablespoonful of batter at a time; cook each side about 1 minute until golden brown.

4. 4.

   Peel shallots and finely chop them. Mix with sour cream and remaining chives, seasoning with salt and pepper. Drain pancakes on paper towels, sprinkle with Parmesan, and serve with the sour cream dip.