Mushroom Pancakes au Gratin


Mushroom Pancakes au Gratin
This recipe uses pan-fried mushrooms and shallots in cream as the filling for Breton "galettes": traditional buckwheat pancakes. The stuffed pancakes are then baked gratin-style with cheese and cream.
136 K 4.1/5 (64 reviews)
Grade this recipe:
Keywords:
Last modified on: May 10th 2023
For 4 pancakes, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
Cooking: 30 min.
All in all: 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Mushroom Pancakes au Gratin

Prepare the filling


Prepare and cut into small pieces 450 g mushrooms.

Reserve.

Stage 2 - 5 min.
Mushroom Pancakes au Gratin
Peel and finely chop 50 g shallot.

Stage 3 - 7 min.
Mushroom Pancakes au Gratin
Pour 2 tablespoons olive oil into a large saucepan on medium heat. When hot, add the chopped shallot, salt and pepper, and cook for 1 minute without colouring.

Add the mushrooms and fry for 5 minutes (do not salt at this stage or the mushrooms will give off a lot of liquid).

Stage 4 - 1 min.
Mushroom Pancakes au Gratin
Add 200 ml cream, salt and pepper...

Stage 5 - 10 min.
Mushroom Pancakes au Gratin
...and leave to reduce on low heat.

Check the seasoning.

Stage 6
Mushroom Pancakes au Gratin

Fill the pancakes


Put a small amount of filling near the edge of a pancake...

Stage 7
Mushroom Pancakes au Gratin
...start rolling it up...

Stage 8
Mushroom Pancakes au Gratin
...then fold in the sides...

Stage 9
Mushroom Pancakes au Gratin
...to finish with a neat roll.

Stage 10 - 10 min.
Mushroom Pancakes au Gratin
Prepare all the pancakes like this and lay them in an oven-proof dish.

Stage 11 - 2 min.
Mushroom Pancakes au Gratin

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...

Stage 12 - 10 min.
Mushroom Pancakes au Gratin
...until nicely browned.
Remarks
I used oyster mushrooms here, but you can use any sort you have available.
Keeping: Best eaten immediately, but can be reheated.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=20 %80 RDI=7 %120 RDI=20 %1,530 RDI=80 %6,390 RDI: 80 %
Per 100 g4 RDI=2 %7 RDI=1 %10 RDI=2 %150 RDI=8 %650 RDI: 8 %
Per pancakes10 RDI=4 %20 RDI=2 %30 RDI=4 %380 RDI=20 %1,600 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg
How much will it cost?
  • For 4 pancakes : 4.00 €
  • Per pancakes : 1.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
October 3rd 20192.08 M 23.7 7 hours 55 min.
Chicken and mushroom brik rolls
Chicken and mushroom brik rolls
Roll of brik (or filo) pastry filled with chopped mushrooms, diced chicken and sautéd onions.
May 10th 2023129 K4.7 55 min.
Rillons de Tours
Rillons de Tours
Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in...
July 30th 2016219 K4.4 2 hours 20 min.
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020525 K 44.2 14 hours 30 min.
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
December 16th 20245.25 M 64.2 4 days 15 hours 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-16)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page