Pancakes with Mushrooms and Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 medium egg (s)
- 100 grams flour
- 50 ml mineral water
- 1 pinch (s) salt
- 200 g mushrooms
- 1 medium shallot (s)
- 100 g cheese (Gouda), rated
- salt and pepper
- parsley
- Fat, or oil for the pan
Print Recipe
Pin Recipe Instructions
- Use a whisk to mix the eggs, flour and mineral water into a semi-liquid pancake batter. Season with a pinch of salt and let stand for about 10 minutes.
- In the meantime, clean the mushrooms and cut into not too thin slices, peel the shallot and dice it finely.
- Heat some oil or frying fat in a frying pan. Sweat the shallot cubes in it and add the mushrooms, season well with salt and pepper and stir-fry for a few minutes until the mushrooms have taken on a little color.
- Take half of the mushroom mixture out of the pan. Distribute the others evenly in the pan. Mix the pancake batter again and pour half of it over the mushrooms. When the mixture starts to thicken, sprinkle half of the grated cheese over it. If you like it a little heartier, you can also use stronger cheeses such as Edam cheese. After about 3 minutes, turn the pancake, it should be nicely browned from below. Fry the cheese side until the cheese has a brown crust. Then turn the pancake again and slide it onto a plate with the cheese facing upwards. Prepare the second pancake from the remaining ingredients in the same way, keep the first pancake warm in the oven at approx. 50 °.
- Before serving, sprinkle with a little chopped parsley if you like.
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