Summary

Ingredients

• 1 kg mushrooms, small
• 1 onion (s)
• 0.5 ½ bunch parsley and chives, each
• 8 egg (s)
• 125 ml milk, low-fat
• 30 grams flour
• 4 slices bacon
• salt
• nutmeg
• 125 ml water
• butter

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Instructions

1. Clean the mushrooms and cut in half or quarter. Finely dice the onion and finely chop the herbs. Whisk eggs, milk, flour and water together. Season with salt, pepper and nutmeg.
2. Fry the bacon slices in a pan until crispy and remove. Add 1 tablespoon of oil to the fat and fry the onions and mushrooms in it. Add the herbs, possibly reserve 2 tablespoons for the garnish, and season the mushrooms with salt and pepper.
3. Heat 1 teaspoon of butter in a second pan, add 2 tablespoons of mushrooms to the pan and pour 1/4 of the batter over it. Cover and let stand. Put the pancake on a plate and keep it warm. Bake three more pancakes with the rest of the batter in the same way. To serve, place the pancakes on serving plates and garnish with the remaining mushrooms and herbs and with the bacon.