Pancakes with Mushrooms

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Pancakes with Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
For the pancakes
200 grams
400 milliliters
3
1 pinch
Butter (for frying)
2 tablespoons
2 tablespoons
For the filling
½ bunch
1 teaspoon
Thyme (chopped)
1 tablespoon
1
400 grams
2 tablespoons
freshly ground Pepper

Preparation steps

1.

Mix flour in a bowl with a little milk and salt until a smooth batter forms. Add eggs and beat well and stir again until batter is smooth.

2.

Heat butter in a saucepan and successively bake about 8 pancakes.

3.

For the filling, trim mushrooms and very finely chop. Peel onion and also finely chop. Heat butter in a saucepan, sauté onions until translucent, add mushrooms and fry until resulting liquid has almost completely evaporated. Season with salt and pepper. Rins marjoram, shake dry and pluck leaves from stem (reserve a few sprigs for garnish). Add marjoram and thyme to mushroom mixture and saute briefly. Spread filling on each pancake and roll each pancake around the filling. Place pancakes in a buttered baking dish and cover with butter flakes. Sprinkle pancakes with breadcrumbs and bake in a preheated 180°C (approximately 350°F) oven for 10-15 minutes until golden brown. Serve garnished with reserved marjoram.