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Ingredients
Pancakes Filled with Mushrooms, Sprouts and Scallions
- For the dough
- 125 grams Pastry flour
- ¼ tsp salt
- 250 milliliters milk
- 2 eggs
- clarified butter (to saute)
Preheat the oven to 80°C (approximately 175°F) convection.
For the dough: In a bowl, mix the flour with the salt and milk until smooth, add the eggs and whisk to a thick dough. Heat some butter in a pan, pour a ladleful of batter into the hot pan, and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the pancake over and cook until the underside is lightly browned. Repeat with the remaining batter to make 4 thin pancakes. Cover and keep warm in the oven.
For the filling: Rinse the tomatoes, core and cut into quarters, remove the seeds and dice small. Rinse and thinly slice the scallions. Clean and slice the mushrooms. Heat the butter in a skillet and saute the mushrooms until golden brown, 2-3 minutes. Add the scallions to the pan, season with salt and pepper and saute 1-2 minutes. Add the tomato and sprouts, season with salt, lemon juice and pepper and spread the mixture on the pancakes. Roll the pancakes around the filling and serve garnished with chervil.
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |