Dandelion Pancakes

Ingredients

• 4 eggs
• 275 g flour
• 350 ml milk
• 150 ml mineral water
• butter (for frying)
• Salt
• 300 g dandelion
• pepper (ground)
• 1 pinch ground nutmeg
• butter (for baking)
• 300 g herbed side mushrooms
• 400 g Mushrooms
• 3 shallots
• 2 EL Butter
• Salt
• pepper (ground)
• 200 g whipping cream
• 200 peeled deep sea shrimp (crabs)
• 1 TL finely grated lemon zest
• 2 EL finely chopped basil

Instructions

1. 1.

   Whisk the eggs, then mix with flour, milk, salt and mineral water into a smooth batter and let rest for 30 minutes.

2. 2.

   Clean the dandelion, separate leaves from stems, wash; blanch in plenty of boiling salted water for 1 minute. Shock, drain well, lightly squeeze out excess moisture and roughly chop. Mix the dandelion into the pancake batter, season with pepper and nutmeg.

3. 3.

   Meanwhile grate the oyster mushrooms and break them into large pieces. Clean the mushrooms and slice into rounds.

4. 4.

   Peel and finely chop the shallots; sauté in hot butter in a large pan until translucent. Add the mushrooms, salt and pepper, stir occasionally and cook until liquid has evaporated.

5. 5.

   Coat a skillet with a little butter, pour a ladleful of batter into the pan and bake over medium heat until golden brown, flip and finish cooking. Bake 8 pancakes; keep warm in a 70°C oven.

6. 6.

   Pour cream over the mushrooms, let it thicken slightly, add the shrimp and let sit briefly. Season with salt, pepper and lemon zest, then fold in basil.

7. 7.

   Spread the mushroom mixture onto the pancakes, roll them into tubes and serve immediately.