Green pancakes with mushroom stew

A while back, I took note that you could make food pancakes a bit more interesting and juicy by adding spinach, parsley, basil or other green produce to your batter. I often use spinach as this is often a left over in the fridge!

As it is the season for mushrooms, the other day I did a creamed mushroom stew, with cream that I had left over from a soup, pancakes garnished with a bit of grated parmesan cheese and cheddar…again both of which I had some left over just hanging around in the fridge. Very tasty!!

Pancakes

• 150 g fresh spinach
• 200 g wheat flour
• 3 eggs
• 1/2 tsp salt
• 3 dl milk
• rapeseed oil for frying

Rinse the spinach in cold water until completely clean and drain well. Add the spinach and flour in a food processor and mix well until you have a smooth although quite dry green mixture. Add eggs one at a time and salt to the mixture and blend until free of lumps. Slowly add the milk until smooth and let the batter rest for 1/2 hour in the fridge.

Mushrooms

• 350 g mixed mushrooms – or even just the ordinary button mushrooms.
• Rapeseed oil
• 2 cloves of minced garlic
• 1 tsp fresh thyme
• a few sprigs of chopped rosemary
• 150 ml. full fat cream (semi fat will do)
• 1 tbsp corn starch mixed with 3 tbsp water
• salt and pebber

Topping

• 3 tbsp. of Grated cheese – parmesan, cheddar, mozzerella – one of the three or a mix or some other left over cheese that you might have in stock but is a bit too hard to just eat…as long as it melts.

Rinse the mushrooms well for dirt and cut them in fine slices. Fry the minced garlic in a bit of oil until golden. Add the mushrooms and let them cook off the water and continue to fry them with the garlic until crisp. You might want to add a little bit of extra oil to increase the temperature. Add the thyme and chopped rosemary together with the cream and let it cook for about 5 minutes. Add the cornstarch mixture little by little and let it boil to thicken. You might not need the whole mixture or you might need to whisk up a bit more. The important thing is to thicken the sauce so that it won’t water/run when added to the pancakes. You want the mushroom stew to stay inside the pancakes. Add a pinch of salt and pepper.

Quickly whisk up the pancake batter and start baking pancakes as thin as possible. When one side is finished, turn it over, add some mushroom stew to a a quater of the pancake and fold the other 3 quarters so to make a “triangle”. Continue to do so until you have run out of pancakes or mushroom stew. If you have more pancakes than stew, do the same with the remaining pancakes but instead of adding the stew, add freshly dices tomatoes with a bit of onion and a little cheese…that too is delicious!

When finished, add the pancakes to an oven proof dish, drizzle with grated cheese…I often have parmesan and cheddar in the fridge. But you can also use mozzerella or any other cheese that will melt. Bake for 10 minutes in the oven at 180 degrees C.

Oishi!