Creamy Cheese and Mushroom Pancakes
View all Recipes0:30
Serves 1
Easy
Our mushroom pancakes are stuffed with cheese and a rich, creamy sauce. Perfect for brunch, lunch or an easy dinner.
This vegetarian pancake recipe is quick, simple and great all year round, meaning you don’t have to wait for Pancake Day. We make traditional crepes and stuff them with the creamy mushroom mixture, sprinkling cheese on top. Feel free to omit the cheese or add any extra ingredients if you wish.
What you'll need...
- 1 large egg, beaten
- 40g plain flour
- 160ml milk
- 2 tbsp butter, unsalted
- 200g chestnut mushrooms, sliced
- 3 spring onions, sliced
- 2 tbsp crème fraiche
- ½ tsp Dijon mustard (or any mustard will do)
- 30g mature cheddar cheese, grated
- Salt and pepper, to taste
Method
Whisk the milk and egg in a bowl until combined.
Add the flour into a large bowl and add the salt and pepper. Make a well in the centre. Pour in the egg and milk mixture and gradually whisk in the flour to make a batter.
Heat the butter in a large frying pan over a medium heat and cook the spring onions and mushrooms until soft. Season with salt and pepper and stir in the mustard and crème fraiche. Tip into an ovenproof bowl, cover with foil and keep warm.
Wipe the frying pan or bring out your crepe pan if you have one. Add a tbsp of butter. Add half the batter into the centre of the pan and swirl until the pan’s surface is covered. Cook until golden on the bottom, then flip over. Once both sides are golden brown, set aside on a plate and repeat for the second pancake.
When both pancakes are made, place one on a plate and spoon in the mushroom mix into the centre and fold. Sprinkle with cheese. Repeat with the second pancake and enjoy while they’re still warm!