Potato Pancakes Filled with Creamy Mushrooms

Potato Pancakes Filled with Creamy Mushrooms

Posted 2017-06-05 by finyfollow

Something a little bit different - Instead of making the normal pancakes/crepes, I have substituted potato and put much less flour in these pancakes.

They need little cooking and fold over nicely to enclose the filling of creamy mushrooms.

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Serves: 2

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
Olive oil
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.

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    228646 - 2023-07-17 10:43:23


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