Name: Creamy leek & mushroom pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 50 g plain flour; 50 g rye flour; Pinch salt; 1 egg, beaten; 300 ml milk; 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

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Leek and mushroom pancakes — Picture: Waitrose & Partners

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.

Print Recipe

Creamy leek & mushroom pancakes

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: British

Keyword: Pancake Day

Servings: 4 servings

Ingredients

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

Instructions

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.

Notes

Recipe and image courtesy of Waitrose & Partners

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