Pancakes with Mushroom Filling

It is still winter here in Denmark and the ground is covered with snow. These pancakes are really a winter dish, but it is so cold here, I am serving them as an appetizers for guests tonight. All kinds of mushrooms can be used in this recipe. Left-over chopped ham can also be used  and suddenly it is a main dish.
















Pancakes with Mushrooms Filling

Serves 6

½ cup / 120 g flour

a pinch of salt

3 eggs

1 1/4 cup milk

2 oz./60 g clarified butter for making pancakes

Filling; 7-8 oz./250 g mushrooms, cleaned and cut into bite-size pieces.

1 oz./30 g butter for frying mushrooms

1-2 tbsp. lemon juice

salt and freshly ground white pepper


1 oz./30 g butter

3 tbsp. flour

1½ cups of milk

½ cup heavy cream

3-4 tbsp. grated Havarti cheese

To make pancakes, combine ingredients for pancakes. Come  a 1 tbsp. of clarified butter  on a frying pan. Pour a little of he batter onto the pan and tilt so that batter quickly covers the bottom of the pan evenly. Cook until golden brown on one side, flip over and cook on the other side,

To make mushrooms, sauté them in butter -12 minutes, add citron saft, salt and peber and 2 tbsp. water to pan. Cover with a lid and let simmer 5 minutes.

To make bechamelsauce, melt butter over medium heat, stir in the flour and milk a little at a time, stirring all the time. Let sauce cook for 5 minutes, stirring all the time. Add liquid from mushrooms, salt and white pepper to sauce. Remove  little over half of the sauce and add the mushrooms. Add heavy cream to the remaining sauce.

To assemble, place a large spoonful of mushroom filling on each  pancake and place them in a well greased oven-proof dish.  Pour the bechamelsauce with the heavy cream over the pancakes. Sprinkle with cheese.  Gratin the dish under the grill in the oven 5 minutes. Remove when the pancakes are brown but not burned.

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