Pancakes with Greens and Filling of Wild Mushrooms and Camembert
Baking and Desserts • European
Description
This recipe pairs wonderfully with red onion marmalade. You can find the recipe here http://eda.ru/recipe/7560/.
Ingredients
- Milk ¾ cup
- Wheat Flour ½ cup
- Large eggs 3 pieces
- Butter 2 teaspoons
- Sugar ¼ teaspoon
- Coarse Salt to taste
- Ground Black Pepper to taste
- Chopped Sage Leaves 1 teaspoon
- Chives 1 teaspoon
- Fresh Mushrooms 3 cups
- Vegetable Oil to taste
- Olive Oil 1 tablespoon
- Camembert cheese 20 oz
- Leafy Mustard 10 oz
- Fresh basil leaves 1 cup
- Fruit Marmalade ¼ cup
Step-by-Step Guide
Step 1
In a large bowl, mix the milk, eggs, ⅓ cup of flour, softened butter, sugar, and 1 teaspoon of salt. Whisk well — the batter should have the consistency of thick cream. If the batter is too runny, add a little more flour. Then add the finely chopped tarragon and chives and let it sit for 15 minutes.
Step 2
Heat a frying pan well, grease it with vegetable oil, and cook thin pancakes by pouring about ¼ cup of batter and spreading it across the surface. Fry for one minute on each side.
Step 3
Preheat the oven to 430°F.
Step 4
Thinly slice the mushrooms and transfer them to a large bowl. Drizzle with olive oil, season with salt and pepper, and mix well. Spread them in an even layer on a baking sheet and place in the oven for 10 minutes. Remove from the oven and let cool slightly.
Step 5
Spread 1 tablespoon of cheese on each pancake and place 2 tablespoons of mushrooms on top. Fold them into an envelope or roll them up and place on the baking sheet. Return the pancakes to the oven for 5 minutes until heated through.
Step 6
Meanwhile, in a large bowl, mix the chopped mustard greens and spinach. Add the onion marmalade, season with salt and pepper, and mix well.
Step 7
Plate the salad and top with the pancakes.
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