———————-FOR THE BUCKWHEAT PANCAKES———————-
100 g Buckwheat flour
1/4 ts Salt
300 ml Milk
1 Egg; beaten
1 sm Knob of butter; melted
Sunflower oil; for frying
50 g Gruyere; grated
Fresh herbs; to garnish
-FOR THE FILLING-
2 Large; flat mushrooms
Knob of butter
200 g Soft cheese with garlic and
-herbs
1 sm Bunch fresh parsley
Preheat the oven to 180C/350F/Gas 4.
1 Sieve the flour and salt into a large bowl and make a well in the
centre. Add the egg and milk and whisk vigorously to make a smooth
batter. Beat in the melted butter and set aside to rest.
2 Heat a small saute pan. Slice the mushrooms. Add the butter to the
warm pan and cook for 1-2 minutes until golden.
3 Add the soft cheese, stirring until melted, season to taste and
remove from the heat. Chop the parsley and stir into the mushrooms.
4 Heat a little oil in a small frying pan. Spoon in two tablespoons
of the batter and swirl to cover the base of the pan. Cook for a few
seconds, flip over and cook the second side. Repeat to make eight
pancakes.
5 Spoon the filling into the pancakes and roll up to enclose the
mixture. Cut in half and place in a heatproof dish and scatter over
the grated cheese and a good grinding of black pepper.
6 Bake in the oven for 7-8 minutes until the cheese is bubbling and
golden Remove the stuffed buckwheat pancakes from the oven, garnish
with herbs and serve.
Yields
4 servings