Cheesy Mushroom Pancake Bake
I remembered a lovely spinach, mushroom and feta filled pancake I enjoyed at a local food festival recently, so I set about recreating something similar. In fact what happened was the creation of two yummy savoury pancake recipes, one for the adults (and any kids who like mushrooms - mine call them slugs) and a more simple one that the kids really enjoyed with ham, cheese and asparagus.
The Mushroom and Cheese Pancake Bake is really filling and definitely hearty enough for a main meal, served with a side salad, steamed veggies or chips. You can also get ahead by making the mushroom filling the day before, as well as the pancakes if you really want to. So then when pancake day arrives, it's just a matter of spreading on the filling, rolling them up, placing in a baking dish and pouring over the cheese sauce. These are oven baked for around 20 minutes or until golden on top.
Not being great lovers of mushrooms, the kids preferred the Asparagus and Ham Roll-ups. All you need to do for these is make your pancakes as usual (pancake batter recipe can be found below) then lay a slice of ham over each one, place a couple of blanched asparagus spears on top and roll up. Pour over some cheddar cheese sauce (recipe also below) and place under the grill for a few minutes to warm through! Super easy and very tasty.
What are your favourite pancake fillings? Have you ever made savoury pancakes?
CHEESY MUSHROOM PANCAKE BAKE
| Serves: 4-5 | Prep Time: 1 Hour | Cook Time: 45 Minutes | Total Time: 1 Hour 45 Minutes |
- For the Pancakes: makes 12
- 100g Plain Flour
- 2 Egg
- 300ml Milk
- Oil for frying
- For the Mushroom Filling:
- 25g Butter
- 1 Garlic Clove, chopped
- 500g Mushrooms, sliced
- 25g Breadcrumbs
- 25g Parmesan, grated
- 1 TBSP Parsely, chopped
- 3 TBSP Single Cream
- Salt and Pepper
- For the Cheese Sauce:
- 25g Butter
- 25g Plain Flour
- 300ml Milk
- 150g Extra Mature Cheddar
- Step 1: Make the pancake batter in a bowl by whisking the batter ingredients together in a jug. Leave to rest for 30 minutes.
- Step 2: To make the mushroom filling (which can be done the day before and stored in the fridge if you prefer), melt the butter in a frying pan and gently fry the garlic and mushrooms until cooked through. Add the breadcrumbs, parmesan, parsley, single cream and salt and pepper and stir until combined. Set aside.
- Step 3: To make the cheese sauce, melt the butter in a pan, whisk in the flour then gradually add the milk, whisking until it starts to thicken. Take off the heat and add the cheese. Set aside.
- Step 4: To make the pancakes, wipe some oiled kitchen paper onto a large frying pan and put on a medium heat. Pour in the batter and swirl the mixture around the pan. Cook for 1 minute before flipping. Once cooked set aside on a plate and separate each cooked pancake with a piece of baking paper.
- Step 2: Preheat the oven to 200c (180cFan). To assemble the bake, place spoonfuls of the mushroom mixture in the middle of each pancake, roll up then place in an oven proof dish. Continue until all pancakes are filled, rolled and placed in the dish. Pour over the cheese sauce and bake for 20 minutes.
| Author: Beth Sachs | Date: 2nd February 2016 |
I'm linking this up to Tea Time Treats hosted jointly by Lavender and Lovage and The Hedgecombers