Mushroom Pancakes au Gratin

A recipe from cooking-ez.com

For 4 pancakes, you will need:

• 1 450 g mushrooms
• 2 50 g shallot
• 3 2 tablespoons olive oil
• 4 200 ml cream
• 5 4 buckwheat pancakes
• 6 2 tablespoons cream
• 7 2 tablespoons grated cheese
• 8 Salt
• 9 Pepper
• Total weight: 990 grams

Times:

Preparation	Cooking	Start to finish
30 min.	30 min.	55 min.

Step by step recipe

• 1:

  Prepare the filling

  
  Prepare and cut into small pieces 450 g mushrooms.
  Reserve.
• 2: Peel and finely chop 50 g shallot.
• 3: Pour 2 tablespoons olive oil into a large saucepan over medium heat; when it’s hot, add the thinly sliced shallots, salt, and pepper, and cook for 1 minute without browning.
  Add the mushrooms and sauté for about 5 minutes (don’t add salt right away, or the mushrooms will release a lot of water).
• 4: Add 200 ml cream, salt and pepper...
• 5: ...and leave to reduce on low heat.
  Check the seasoning.
• 6:

  Fill the pancakes

  
  Put a small amount of filling near the edge of a pancake...
• 7: ...start rolling it up...
• 8: ...then fold in the sides...
• 9: ...to finish with a neat roll.
• 10: Prepare all the pancakes like this and lay them in an oven-proof dish.
• 11:

  Bake the pancakes "au gratin"

  
  Preheat the oven to 430°F (220°C).
  Pour 2 tablespoons cream evenly over the pancakes and scatter 2 tablespoons grated cheese on top. Bake for about 10 minutes...
• 12: ...until nicely browned.

Remarks

I used oyster mushrooms here, but you can use any sort you have available.

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