Pancakes with Mushroom Filling

Ingredients

• 200 g Flour
• 400 ml milk
• 3 eggs
• 1 pinch salt
• butter (for frying)
• 1 onion
• 500 g small chanterelles
• 3 tbsp clarified butter
• 3 tbsp broth
• 100 g cream cheese (double cream level)
• 1 pinch porcini powder
• 2 tbsp chives
• Salt
• flowers (to sprinkle)

Instructions

1. 1.

   Whisk the flour with a little milk and salt until smooth, add the eggs and fold in well, then stir in enough milk to achieve a smooth batter. Let the batter rest for 30 minutes. Afterwards cook about eight pancakes in hot butter one by one.

2. 2.

   For the filling peel and finely chop the onion. Clean the mushrooms and trim the stems slightly; finely chop the stem pieces as well. Sauté both in hot clarified butter, add the mushrooms and cook until the liquid has almost completely evaporated. Add broth and cream cheese, stir to combine. Season with porcini powder. Place two pancakes on a preheated plate, spread filling on top of each, garnish with chives and flowers, and sprinkle lightly with salt before serving.