Pancakes filled with chantarelle ragout
Pancakes
½ l milk
2 eggs
2 1/2 dl wheat flour
½ dl oil
1/2 tsp salt
Chanterelle ragout
400 g fresh chanterelles
1 onion
2 tbsp butter
2 dl whipping cream
3 dl whole milk
dash of vermouth or sherry
2 tsp sugar
salt and pepper
For gratinating
100 g grated cheese
Prepare the pancake batter by mixing all ingredients well. Cook
on a pan large pancakes from the batter. Prepare the filling. Dice
the chanterelles and brown them in a pan with the butter and onion.
Add the cream and milk. Reduce the sauce by boiling. Season with
sherry, sugar salt, and pepper. Place the filling on the pancakes
and roll them up. Put the filled pancakes into an oven dish and
sprinkle grated cheese on top of them. Bake them in the oven at 200
degrees Celsius for 15 minutes or until the cheese has melted on
top of the pancakes. You can also prepare the pancake rolls in
advance and warm them up by gratinating them just before
serving.