Mushroom Wraps with Sprouts and Scallions

Ingredients

• 125 g flour
• 0.25 tsp Salt
• 250 ml milk
• 2 Eggs
• butterfat (for frying)
• 2 Tomatoes
• 2 Spring Onions
• 200 g mushrooms (e.g., porcini)
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• 1 handful sprouts
• Lemon juice
• chervil (for garnish)

Instructions

1. 1.

   Preheat the oven to 80°C fan-forced.

2. 2.

   For the dough, whisk flour with salt and milk until smooth, add eggs and beat into a thick batter. In a hot pan melt some butterfat and bake four thin pancakes in succession; cover and keep warm in the oven.

3. 3.

   Wash the tomatoes, quarter them, remove seeds and dice small. Wash and trim the spring onions, cut into rings. Clean the mushrooms and slice. Sauté the mushrooms in hot butter for 2‑3 minutes until golden brown. Add the spring onions, season with salt and pepper, and cook for another 1‑2 minutes. Finally add the tomatoes and sprouts, season with salt, lemon juice and pepper, and spread onto the wraps. Roll them up, wrap in paper if desired, and serve garnished with chervil.