Parmesan pancakes with blue cheese mushroom filling

2 servings Prep: 5 mins, Cooking: 20 mins By Food24
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Tap for method

Ingredients (11)

FILLING:
1 mushrooms — mixed, chopped
1 blue cheese
1 onion — small, sliced
1 cup milk
salt and freshly ground black pepper — to taste
fresh chillies — 573
Pancakes:
2 cup flour — whole wheat
2 cup milk
4 eggs — jumbo
1 cup parmesan cheese — grated
fresh chillies — 573
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Tap for ingredients

Method:

Method
Saute the onions
and garlic in some olive oil ’til they start to brown.
Throw in the
mushrooms and stir fry until that lovely smell of cooked mushrooms wafts
from your pan (I used a wok) and the mushrooms are about ½ the size.

Crumble in the blue cheese and lower the heat so it melts slowly, then
pour in the milk and simmer ’til it all thickens up.
In the meantime
mix all your pancake ingredients until smooth, the batter must be
slightly watery so if needed add more milk. Heat up a pan nice and hot
and coat with olive oil (I pour in a little oil then use a kitchen towel
to spread it evenly).
Pour enough of the mixture in to make a nice size
pancake and swirl around the pan to spread it evenly.
When holes appear
on the top and don’t close up, loosen the ends and flip over.
Repeat as
needed.

To assemble
Pop a pancake on a
plate. Put some of the mushroom mix on the one side, then roll that
side over, fold up the 2 ends and roll again till the end.

Suggestion
Add some chillies or mix up some herbs for more complex flavours.

Reprinted with permission of Add to Taste.
To visit Add to Taste‘s blog, click here.



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