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Post by Plocket on Feb 10, 2010 12:03:30 GMT
For two people:
Make a batter using one egg. To make the batter a bit lighter add about four tablespoons of fizzy water and slightly less milk. If you make the batter in advance and leave it to stand, then don't add the water until the last minute. Ensure that the pancakes are lovely and thin and leave them to one side while you make the filling. The batter should make approximately eight pancakes but if you feel like making more the leftovers can be frozen.
Heat the oven to 160 degrees C.
Chop a handful of mushrooms (about eight medium ones I guess) and soak them for a short while in the juice of half a lemon. Meanwhile finely chop a couple of shallots and fry them gently in butter, in a saucepan. When the shallots are translucent add the mushrooms and any juice, season and cook for about ten minutes so they are softened.
In another pan make up some white sauce using a blob of butter, a slurp of milk (sorry but I guess all this) and about 1/4 cup of flour. When that's made you add it to the mushrooms.
Spread all the pancakes out on a table, share the filling out between them and roll them up. Put them all in an oven proof dish then blob creme fraise (a small pot is plenty) and grated gryere cheese on the top. Pop into the oven for about 20 minutes then serve with a salad.
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