Summary

Ingredients

• 1 bunch sorrel, fresher
• 60 g butter
• 100 g mushrooms, fresh
• 20 ml white wine
• salt and pepper
• 2 teaspoons flour
• 100 ml cream
• 3 egg (s)
• 50 ml milk

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Instructions

1. Cut the sorrel leaves into fine strips, then sweat in 20 g butter and set aside. Cut the mushrooms into slices and sauté in 20 g butter, deglaze with white wine (alternative: vegetable broth - possibly white balsamic vinegar, but I haven`t tried it yet) and reduce. Season with salt and pepper and remove from the stove. Mix 1 teaspoon of the flour with the cream and add to the mushrooms, bring to the boil while stirring for about 1 minute.
2. Mix the eggs, milk and the remaining flour, season with salt and pepper. Heat the butter in a pan, add half of the egg mixture and bake, the surface must not become too firm!
3. The next step is to put half of the sorrel on it - on the not yet solid surface - and bake it completely. Spread half of the mushroom filling on top and fold the pancake over. Prepare the second pancake in the same way.