Savoury pancakes with mushrooms

Savoury pancakes with mushrooms
29 May 2015 VEC Champ

Main course
Serves 4
590 kcal nutritional value
20 min. preparation

1 onion
400 g mushrooms
3 tablespoons butter
1 jar cream cheese with herbs and garlic
1 bag oak leaf lettuce mix
2 pears
4 tablespoons honey mustard dressing

For the pancakes:
2 eggs
250g flour
500ml milk
Butter or oil for frying

Mix eggs, flour, salt and nutmeg. Slowly add the milk. Melt a small cube of butter in a frying pan and add some batter. The pancakes should not be too thick. Keep the pancakes warm in the oven at 75 °C. Peel the onion and cut it into small cubes. Clean the mushrooms and slice them. Melt the butter in a frying pan and fry the onion for about 2 minutes. Add the mushrooms and fry for another 2 minutes. Stir regularly. Add the cream cheese and warm the mixture through for a few minutes. Wash the pears, quarter them and remove the core. slice the quartered pears and mix them with the salad and dressing. Stuff the pancakes with the largest part of the mushroom mixture. Roll them up and put 2 rolled pancakes on each plate. Garnish with the rest of the mushroom mixture. Serve with the salad.