Pancakes with Mushroom, Cream Cheese and Bacon Filling and Rocket

Summary

Ingredients

For the filling:

• 150 g bacon, streaky
• 250 g mushrooms
• 1 medium onion (s)
• 150 g cream cheese
• 3 tablespoon parsley, frozen
• 100 ml chicken stock
• Pepper, more colorful from the mill
• arugula

For the pancakes:

• 165 g flour
• 3 egg (s)
• 1 egg white
• 250 ml milk
• 100 ml mineral water
• 1 pinch (s) salt
• Butter and / or oil

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Instructions

1. For the pancakes, beat the milk, mineral water, egg white and eggs well with a good pinch of salt and gradually pour in the flour. Mix with the whisk until you get a nice, not too thick dough. Do not let the dough stand too long, otherwise the carbon dioxide will escape and the pancakes will be less fluffy.
2. Heat butter and oil or just oil in a pan and bake thin pancakes. Mine always come apart nicely and break at the sides, which means that they stretch because of the air pockets and are super fluffy. Keep the finished pancakes warm in the oven at approx. 50 °.
3. For the filling, finely dice the onion and bacon and fry. Add the bouillon. Add the quartered mushrooms and let everything simmer briefly. Season to taste with pepper and finally stir in the cream cheese and parsley.
4. Top the pancakes with it, place the washed rocket on top and fold or roll up the pancakes.