These savoury pancakes, filled with garlic mushrooms topped with sour cream and chives, are the perfect vegetarian supper.
For the filling
- 2 onions
- 50 g butter
- 475 g mushrooms (I generally use chestnut mushrooms but you can use any sort)
- 2 cloves of garlic
- Salt and pepper
For the pancakes
- 100 g plain flour
- 1 egg
- 275 ml milk
- Salt and pepper
- Fresh chives
- A little vegetable oil
- A little butter
- 150 ml sour cream
- 100 g strong cheese (eg cheddar)
- First make the garlic mushroom filling as follows.
- Peel and chop the onion. Heat the butter in a heavy-based pan, add the chopped onion and cook gently for 10 minutes until it is soft and golden.
- While the onion is cooking, remove the stalks from the mushrooms and chop them finely. Slice the mushroom caps.
- After 10 minutes, peel and crush the garlic and add it to the pan together with the chopped and sliced mushrooms. Cook for a further 5 minutes and then take off the heat and set aside.
- Next make the pancakes as follows.
- Sift the flour into a large mixing bowl. Make a well in the centre and break the egg into it. Stir the mixture and gradually incorporate the flour with the egg. Then gradually add the milk and stir until all the flour is combined with it. You will then have a thin batter with the consistency of double cream. Season with salt and pepper. Finely chop the fresh chives and add them to the batter.
- Heat a little vegetable oil in a heavy-based non-stick frying pan. Then, using a ladle or large spoon, pour a portion of the batter into the pan. Tip the pan so that it covers all of the base. Leave to cook for around four minutes. Then using a spatula or blunt knife, flip the pancake over to cook the other side and allow to cook for a further minute. Then slide the pancake onto a plate. Repeat until you have used all the batter. There should be enough to make six medium-sized pancakes.
- At this point, you have a choice. Either you can simply put a tablespoonful of the mushroom mixture on top of each pancake, add a teaspoon of sour cream and a few chopped chives, roll up the pancake and eat it as it is. Or you can put the filled pancakes into a greased, oven-proof dish, top with grated cheese and bake in the oven set at 180 C (400 F or Gas Mark 4) for 10 minutes. If you are eating them immediately, I would recommend the former and if you are making them ahead, I would recommend the latter.
Keywords: pancakes, savoury, mushrooms, garlic, vegetarian, supper