Buckwheat Sesame Pancakes with Creamy Mushroom and Pepper Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 egg (s), separated
- 30 g wheat flour
- 70 g buckwheat flour
- 2 tablespoon sesame seeds
- 160 g milk
- salt
- 200 g pepper (s), fresh, red
- 200 g mushrooms, fresh
- 150 g cream
- 1 teaspoon vegetable broth or meat broth, instant
- Chilli Flakes (Pul Biber)
- some sauce thickener, lighter
- oil
Print Recipe
Pin Recipe Instructions
- Mix the egg yolks, milk, flour and a little salt into a dough and let it rest for 1 hour.
- Cut the peppers into smaller cubes and the mushrooms into slices. Fry the pepper cubes in a little oil until they are firm to the bite. Add the mushrooms and stew until the resulting liquid has boiled away. Add the cream, season with the broth powder and pul biber and thicken a little with a sauce thickener.
- Beat the egg white until stiff and fold into the batter. Put half of the batter in a pan with a little oil. Sprinkle with sesame seeds and fry the pancakes on both sides until they are light brown. Bake the second pancake in the same way.
- Pour the vegetable mixture onto half of the pancakes, fold up and serve.
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