We love leek and mushrooms together. By combining chestnut and button mushrooms, you can a rich yet not overwhelming flavour, perfectly complemented by the leeks.
Making pancakes from scratch couldn’t be easier. For oiling the pan, you can drizzle a little on or you could do it like the crepe vendors do on the streets of Paris, oiling the surface with a light cloth or lightly brushing on the oil. That helps keep the pancakes light but without sticking to the pan.
The ‘parcel’ shape of these make them a perfect light meal or even something to serve as a starter for supper with friends.
Creamy leek & mushroom pancakes
For the pancake
- 50 g plain flour
- 50 g rye flour
- Pinch salt
- 1 egg, beaten
- 300 ml milk
For the filling
- 50 g butter
- 2 leeks, washed and shredded
- 2 cloves garlic, crushed
- 250 g chestnut mushrooms, sliced
- 200 g button mushrooms, sliced
- Oil for frying
- 150 g pack of soft cheese with black pepper, such as Boursin
- Place the flours and salt in a bowl, make a well in the centre and add the egg. Then gradually beat in the milk to form a smooth batter. Set aside.
- Melt the butter in a frying pan and gently cook the leeks for 4–5 minutes until they have softened. Add the garlic and mushrooms and cook until softened.
- Meanwhile, heat a little oil in a frying pan. Once hot, pour a little of the prepared batter into the pan, and rotate it around so that there is an even layer. Cook for 1–2 minutes until the surface is firm to touch and slightly darker in colour, then flip the pancake over and cook for 1–2 minutes, or until golden. Set aside and keep warm. Repeat to make 4 pancakes.
- Divide the leek mixture between the pancakes, top with a generous cube of the Boursin, and serve with the sides folded in towards the centre.