Savoury Mushroom Pancakes

Ingredients

• 20 g butter
• 375 ml milk
• 200 g Flour
• 2 Eggs
• Salt
• vegetable oil (for frying)
• 1 onion
• 1 Garlic clove
• 400 g Mushrooms
• 2 tbsp butter
• 1 tbsp flour
• 1 tbsp Lemon Juice
• 100 ml whipping cream
• 1 Tbsp freshly chopped thyme
• Salt
• Pepper (freshly ground)
• 60 g grated cheese (e.g. cheddar)
• 1 tbsp watercress

Instructions

1. 1.

   Preheat the oven to 175 °C (fan‑forced 150 °C; gas: level 2).

2. 2.

   Melt the butter for the pancakes in a small saucepan, set aside and let cool. Whisk milk and flour together until smooth. Add a pinch of salt, the melted butter and eggs. Mix into a smooth batter and rest for 10 minutes.

3. 3.

   Heat a little oil in a hot non‑stick pan and ladle a scoop of batter into it. Swirl the pan so that the bottom is thinly coated. Cook 1–2 minutes on medium heat until golden brown, flip with a spatula and cook another minute or two until golden. Remove from the pan and keep warm in the oven. Repeat with the remaining batter until all eight pancakes are cooked.

4. 4.

   For the filling, peel and finely chop the onion and garlic. Clean and slice the mushrooms, then sauté them in butter for 2–3 minutes in a hot pan. Add the onion and garlic and cook another ~2 minutes until translucent. Sprinkle with flour and deglaze with lemon juice. Pour in the cream, add thyme, season with salt and pepper, and let thicken for a few minutes. Remove from heat, stir in the cheese and watercress, taste and adjust seasoning.

5. 5.

   Take the pancakes out of the oven, spread the creamy mushroom filling on each one, roll them up and serve immediately.