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
Buckwheat Sesame Pancakes with Creamy Mushroom and Pepper Filling
Buckwheat Sesame Pancakes with Creamy Mushroom and Pepper Filling

Instructions

  1. Mix the egg yolks, milk, flour and a little salt into a dough and let it rest for 1 hour.
  2. 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.
  3. 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.
  4. Pour the vegetable mixture onto half of the pancakes, fold up and serve.

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