Summary

Ingredients

• 125 g flour
• 250 ml milk
• 2 egg (s)
• salt and pepper
• sugar
• oil
• 125 g bacon, diced
• 1 large onion (s)
• 250 g mushrooms, brown
• 0.5 tablespoon ½ tomato paste
• 100 ml heavy cream or cooking cream
• parsley

Print Recipe Pin Recipe

Instructions

1. Mix the sifted flour with the milk, eggs, salt and a pinch of sugar to a thin dough and let it soak for about 15 minutes. Then bake 4 pancakes. If the dough is no longer fluid enough after swelling, dilute it with a little milk or sparkling water.
2. Warm the pancakes and the plates that will be used for serving later in the oven at 60 °.
3. For the filling, fry the roughly chopped bacon in a little oil, add the chopped onion and sauté. Then fry the cleaned and quartered mushrooms only briefly so that they retain their bite, season with salt and pepper. Add the tomato paste and a little later the cream. Bring to the boil, let it boil briefly and season to taste. Add chopped parsley or sprinkle these over the filled pancakes before serving.
4. Place a pancake on each plate, spread half of the filling with 1/4 of the filling and fold over, do the same with the second next to it (mirror image).
5. We also like white wine or cider and a crunchy salad with yoghurt dressing.