Savory Mushroom and Bell Pepper Pancake

Ingredients

• 400 g Mushrooms
• 2 shallots
• 1 Garlic clove
• 2 red bell pepper caps
• 2 tbsp plant oil
• 1 tsp Dijon mustard
• 3 tbsp white wine
• Salt
• pepper (coarsely crushed)
• 5 eggs
• 7 tbsp flour
• 150 ml milk
• butter (for frying)
• 2 tbsp chopped tarragon
• tarragon (for garnish)

Instructions

1. 1.

   Clean the mushrooms and slice them. Peel the shallots and garlic. Cut the shallots into rings, finely chop the garlic.

2. 2.

   Wash, clean, deseed, remove skins from the bell peppers and cut into bite‑size pieces. Heat oil in a pan, sauté the vegetables. Stir in mustard, deglaze with wine and continue cooking 2-3 minutes. Season with salt and pepper.

3. 3.

   Whisk eggs with milk and flour until smooth; season with salt and pepper.

4. 4.

   Pour one quarter of the batter into a hot pan with some melted butter, tilt and rotate to spread evenly. Sprinkle chopped tarragon. When the surface dries, add some vegetables, fold the edges, flip once and finish cooking.

5. 5.

   Transfer to a plate and keep warm in an oven at 80‑100 °C. Repeat with remaining batter. Serve garnished with tarragon.