Stuffed Mushroom Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 473 mg | (12 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the filling
- 1 onion
- 1 garlic clove
- 400 grams button Mushroom
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 1 splash dry white wine
- 100 milliliters Whipped cream
- 1 Tbsp freshly chopped thyme
- salt
- freshly ground peppers
- 60 grams grated Cheese (such as cheddar)
- 1 Tbsp Cress
Preparation steps
Preheat the oven to 150°C (approximately 300°F).
For the pancakes, melt butter in a small saucepan. Remove from the heat and allow to cool. Whisk milk in a bowl with flour until smooth. Add a pinch of salt, butter and eggs and stir to a smooth dough. Let rest for about 10 minutes.
Heat a little oil in a frying pan and scoop a ladle of batter into it. Swivel pan, so that the pan bottom is thinly covered with batter. Cook on one side for 1-2 minutes until golden brown. Turn pancake over with a spatula and cook until also golden brown, remove from the pan and keep warm in the oven. Repeat the process for remaining batter.
For the filling, peel onion and garlic and finely chop both. Trim mushrooms, chop and fry for 2-3 minutes in a hot pan with butter. Add onions and garlic and saute for about 2 minutes until translucent. Sprinkle with flour and add wine. Add cream and thyme and season with salt and pepper. Let simmer for a few minutes. Remove from the heat, add cheese and cress, mix and season to taste again.
Spread mushroom mixture over pancakes, roll up and serve immediately.
