Spelt pancakes on custard batter filled with mushrooms, panachetta, Emental cheese, cream and béchamel sauce
Ingridients:
For the pancakes:
150 g spelt flour
100 g wheat flour
500 ml. milk
250 ml boiling water
3 eggs
1 c.l. sugar
3 tbsp. vegetable oil
½ tsp. baking soda
⅓ tsp. salt
For the filling: 600 g mushrooms, chopped
100 g diced pancetta
½ onion, chopped 1 garlic clove, halved
30 g (2 tbsp) butter
1 tbsp Extra Virgin Olive Oil
1 tbsp ground parsley
350 g Béchamel sauce
4 tbsp cream
150 g grated Emmental cheese
Salt to taste
Instructions:
Whisk the eggs with salt and sugar until smooth. Add room-temperature milk and mix well. Gradually add spelt and wheat flour, breaking up any lumps. Mix until you have a slightly thick, smooth batter.
Pour boiling water into a cup, add baking soda, and stir. Lastly, add vegetable oil and mix well.
Cook the pancakes on a preheated non-stick skillet. Oil the skillet for the first pancake, but not for the subsequent ones.
In a hot skillet with butter and oil, sauté the onion and garlic until golden brown.
Add chopped mushrooms and salt to taste. Cook until the mushrooms are tender, then add chopped parsley and remove from heat. Allow to cool.
Add Béchamel sauce, cream, and grated Emmental cheese to the mushrooms. Mix well and set aside.
Place a pancake in the center of a heatproof dish, add 1/6 of the filling in the center, and fold the pancake from all 4 sides.
Bake in a preheated oven at 180°C (350°F) for 5-10 minutes or until the cheese melts. Serve warm.
Recipe and photos were made for Striped Apron magazine, Winter 2023/24.
