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.