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Ingredients
For the pancakes
75g/2½oz plain flour
1 egg
1 egg yolk
approx. ¼ pint milk
drizzle of oil
For the filling
30g/1oz unsalted butter
1 garlic clove, peeled and crushed
1 banana shallot, peeled and diced
200g/7oz wild mushrooms, shredded
salt and freshly ground black pepper
handful of coriander, parsley and chervil
150ml/5¼fl oz double cream
To serve
parmesan, finely grated
Method
1. To make the filling, gently melt the butter in a pan and sauté the garlic and
shallot for a few minutes to soften. Stir in the mushrooms with the seasoning
and heat for a further 3-4 minutes.
2. Add the fresh herbs and cream and heat for another 2-3 minutes.
3. To make the pancakes, whisk the flour, egg and yolk and milk in a bowl to
form a smooth batter, the consistency of double cream.
4. Heat a crêpe pan brushed with oil and ladle the batter in, swirling the pan
to evenly spread. Cook the pancake for 1-2 minutes on each side. Repeat this to
make another.
5. Spoon the mushroom filling into each pancake and then roll up. Transfer to a
serving plate and sprinkle the grated parmesan over to serve. |
