Pancakes with mushroom filling, baked under a creamy sauce
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Pancakes with mushroom filling, baked under a creamy sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups young portobello mushrooms, chopped
- 2 cups crimini mushrooms, chopped
- 2 cups chopped oyster mushrooms
- 3 tbsp (45 g) butter
- 1/4 cup white onion, chopped
- 3 cloves garlic, chopped
- 2 tsp fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 6 ready-made pancakes
- 420 ml. cream of mushroom soup
- 1/2 tbsp. grated mozzarella
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Cooking the dish according to the recipe:
- Preheat oven to 170°C. Spray an ovenproof baking dish with non-stick cooking spray.
- In a large heavy saucepan, heat the butter over medium-high heat. Add the onion and garlic and cook until fragrant, about 2 minutes. Add the portobello, crimini, and oyster mushrooms, thyme, and rosemary and cook for about 4 minutes, until the mushrooms are tender. Season with salt and pepper.
- Divide the mushroom mixture evenly among the crepes. Roll each crepe like a burrito. Transfer to the prepared pan. Top with a little cream of mushroom soup to coat each crepe. Cover with foil and bake for 40 minutes.
- Remove the pan and grill the pan. Sprinkle the crepes with mozzarella and bake until golden brown and crispy, about 3 minutes. Let cool for 10 minutes before serving.
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