This is really one of my old time fave. I always prepare it for our New Years Eve Party. Actually they wouldn't let me in if I missed it.
Ingredients
Pancake
20 dkg white flour
1/2 l milk
3 large eggs
1/2 dl oil (sunflower or other without strong flavor)
1 pinch of salt
Filling
1/2 kg mushroom
2-3 medium onion
4 tbsp oil
2 chicken stock cube
Oregano/marjory/salt/pepper
4dl creme fraiche
10-20 dkg cheddar
Method
Sift the flour in a bowl and add the eggs, oil and salt. Start adding the milk gradually while stirring with a whisk continuously. Place it in the fridge for an hour.
You can make the filling during this hour. Heat the oil in a heavy based pan and add the finely chopped onion and fry until golden (few minutes). Add the washed and sliced mushroom, steam it for a few minutes then take the lid off and sear the mushrooms - let all the moisture disappear from the pan and the mushrooms got golden brown. Add the seasoning and the cubes and some additional water (1 dl), and cook for a few minutes. After add the creme fraiche turn the heat off. Mix it with the cheese, this is your filling for your pancakes, which you can start now.
Heat a pan and add a teaspoon of oil before the first pancake. I usually find it is approximately 3/4 of a ladle makes a nice pancake - but it depends on your pan size. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with the batter. You can lift the edge with a palette knife to see if the golden brown color then you can flip it. Collect them on top of each other, later on you can fill them with the mushrooms.
Once they are filled they are ready to eat, but you can place them in an oven-proof dish, pour some chicken stock on and place them in the oven for a half an hour (or until they get hot enough) with a lid on.
I love it!
