Chanterelle Pancake Crepes
Fresh from the forest and down on the table, a delicious chanterelle recipe, contributed by Annie Lang.
...
Chanterelle. Photo by Yevgeny Nyden
Objective:
Main Course
Total Time:
About an hour
Yield:
8-10 pancakes
Suggested Mushrooms:
See code
Ingredients
500 g (1 lb.) Fresh Chanterelles, shredded or cut to bite-sized pieces (or you can use any mushroom you like)
125 g (4 oz.) Bacon, diced
2 Onions, diced
1⁄2 bunch Parsley, chopped
200 g ( 3/4 C) Sour Cream check weight/measure
Salt, peppr – to taste
300 g Flour (apx. 2 1/2 C)
600 ml (2 1/2 C) Milk
6 Eggs, beaten
1 bunch Chives
Method
Topping
Heat oil in a frying pan. Sauté the onions and bacon. Drain most of the bacon fat.
Add the mushrooms and continue to cook 10 minutes, until the water from the mushrooms has evaporated.
Add the parsley and sour cream and boil down a little, till slightly thickened.
Season with salt and pepper.
Batter
Put the flour in a bowl, mix with salt. Add the eggs. Gradually incorporate the milk until the batter is relatively smooth. Add the finely chopped herbs and mix well. Note: this will be a thin batter. Not like American pancake batter, think crepes.
Heat a pan with olive oil. Add pancake batter and cook until lightly golden, flip and cook until the other side is lightly golden.
Place pancakes on the plate, top with the mushroom sour cream mixture, roll and plate. Serve with a salad and enjoy!
Bonus: These pancakes can also used for soups in place of noodles. Roll the pancakes, slice to the width of linguine.