Ingredients 285 g potatoes, peeled and grated
1 egg, beaten
Salt and pepper
½ shallot or onion
40 g plain flour
½ tsp baking powder
About 35 g milk
For the filling About 3 tsp Olive oil
About 3 tsp butter
About 245 - 255 g mushrooms, sliced
20 g breadcrumbs
1 tbsp parsley, chopped finely
25 g thickened cream
Put the grated potato in a clean tea towel and squeeze as much moisture out as you can.
Put the potato in a bowl and add the beaten egg and salt and pepper - I don't normally use salt but this recipe DOES require some.
Add the onion, and then the flour and baking powder.
Gradually pour in the milk, beating as you pour, until it forms a thick batter.
Heat about 1 ½ tbsp oil in a heavy frypan and put half the mixture into it, spreading it as thinly as you can - you need to do this quickly or you will not be able to spread it. I like mine as thin as possible.
When it is cooked and brown underneath, carefully turn it round and cook the other side.
Take out of the pan and put on paper towel in a warm oven, while you make the other one.
For the filling
Meanwhile, heat the oil and butter in a pan and cook the mushrooms for about 4 minutes or until they are soft.
Mix in the breadcrumbs, chopped parsley and a bit of salt and pepper.
Stir in the cream and gently heat for a minute or so.
Put the mushroom filling on the side of each pancake.
Fold the pancake over, and serve.
Also great re-heated for a few minutes in the oven if you have left overs.