Pancakes with Mushroom Mince Filling
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 125 g flour
- 200 ml milk
- 100 ml mineral water, sparkling
- 2 egg (s)
- 1 pinch salt
- 1 pinch sugar
- Clarified butter, for frying
For the filling:
- 250 g minced meat
- 125 g mushrooms
- 1 onion (s), diced
- 1 tablespoon flour
- 300 ml vegetable stock
- 100 ml cream
- 3 tablespoon balsamic vinegar
- salt and pepper
- 0.5 ½ bunch parsley, fresh, chopped
- Clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Sauté the onion in a little clarified butter in a saucepan. Add the minced meat and fry until crumbly. Add the mushrooms and dust with flour. Deglaze with the broth, bring to the boil. Add the cream and season with salt, pepper and balsamic vinegar. Keep warm with minimal heat and occasional stirring while preparing the pancakes.
- Mix the ingredients for the pancake batter, allow to swell briefly and bake in a pan into about 6 pancakes.
- Remove the sauce from the heat and mix in the chopped parsley. Put a good ladle of sauce on each pancake, wrap the pancakes from all sides into a packet, place on a serving plate and serve with a salad and a fruity white wine.
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