OK – so I should have posted this before Shrove Tuesday, but better late than never I guess.
Ingredients (serves 4)
For the filling
400g chestnut mushrooms
3 cloves of garlic
1tsp fresh thyme leaves
50mls single cream
100g blue cheese (Stilton or something similar will work well)
Knob of butter
Salt and pepper
For the pancakes
100g plain flour
300ml semi-skimmed milk
1tbsp oil (vegetable or sunflower is fine), plus extra for frying
Start by making the pancake mixture. To do this you need to weigh the flour and place in a mixing bowl. Make a well in the middle and crack the two eggs into it. Add about 50mls of milk and with a whisk, beat the eggs. Slowly combine the flour while adding the rest of the milk. Add the oil and pinch of salt before setting aside to rest while you prepare the filling.
In a pan, melt the butter before adding the minced garlic and sliced mushrooms. Fry on a medium heat until the mushrooms are properly cooked (about 12 – 15 minutes). Make use you season well before adding the cream and thyme leaves and turning down to a low heat.
While this is cooking, get a frying pan on a reasonably hot heat. Add a dash of oil before frying the pancake mixture in batches. I found I made about nine pancakes– but this will depend on the size of your pan.
Once you fried the pancakes you need to assemble the dish. Simply take a spoonful of the mushroom mixture and line it along an open pancake. Crumble in some cheese before rolling up and placing in an ovenproof dish. Be sure you don’t over fill each one. Once all the pancakes are filling and lined up next to each other, crumble a bit more blue cheese on top and pop in a hot oven for about 12 minutes.
Since this is quite a rich dish, I served it with light salad to balance it out.