Ingredients 225 g potatoes, peeled and grated
½ onion, sliced or grated
45 g flour
½ tsp baking powder
About 35 ml milk
75 ml oil
1 tomato, cut into quarters, optional
For the filling Oil
1 tbsp butter
About 300 g mushrooms, sliced
20 g breadcrumbs
1 tbsp parsley, chopped
40 ml thickened cream
Method For the pancake
Put the grated potatoes in a clean tea towel and squeeze them till all the moisture comes out.
Put them in a bowl and add the egg, some salt and pepper and the onion.
Add the flour and baking powder, and gradually add the milk, beating to form a thick batter.
Heat a tbsp oil in a frying pan and drop in about 3 spoonfuls of the potato mixture in.
Spread it so that it is thin, and fills the whole pan.
When it is cooked underneath, turn the pancake over carefully using a spatula and a fork - it only takes about 5 minutes to cook.
Cook the other side and remove and keep warm in a very low oven while you make the other one.
For the filling
Meanwhile make the filling by heating the butter and some oil and frying the mushrooms for about 5 minutes or until soft.
Mix in the breadcrumbs, chopped parsley and some salt and pepper.
Stir in the cream and gently heat.
Put some of the mushroom filling on each of the two pancakes, fold over, and serve.
Serve garnished with the tomato quarters, if using.