Growing up pancakes were eaten on pancake day/Shrove Tuesday and as a treat. For this reason I have never really viewed them as grown food....until now! I mean what is more grown than wild mushrooms? Well maybe a mortgage, and a whole mess of other stuff but my point stands, wild mushrooms are a very grown up food. Here is how you can make your own.
FOR THE PANCAKES
you will need;
2 free range eggs
4oz plain flour
1 tsp bicarbonate of soda
25g melted salted butter
200ml demi skimmed milk
(leave the made pancakes on a plate to one side whilst you make your filling)
FOR THE FILLING
You will need;
100g wild mushrooms
250g chestnut mushrooms
160g oyster mushrooms
170g baby leaf spinach
300ml double cream
70g gruyere (or hard cheese of your choice)
1 tbsp chopped fresh tarragon
salt and pepper
- Roughly chop the oyster mushrooms and any of the large wild mushrooms. Leave them fairly sizable, you don't want mush! Thinly slice the chestnut mushrooms.
- Chop the spinach leaves, again leave these quite large as they will wilt down.
- Fry the mushrooms in a lightly oiled pan. Then add the spinach.
- Once the mushrooms and spinach have slot most of their liquid add the cream, tarragon, salt and pepper.
- Keep the heat low. Once the sauce has thickened take it off the heat and fill your pancakes. Do not overfill them.
- Place your filled pancakes into large oven proof dish and cover with grated gruyere. Bake at 200C until the cheese has melted and begun to brown.
This mixture filled 5 pancakes o it is up to you how you split them up.