Mushroom buckwheat pancakes

A recipe from cooking-ez.com

For 4 pancakes, you will need:

• 1 250 g mushrooms
• 2 1 shallot
• 3 2 tablespoons olive oil
• 4 2 slices ham
• 5 4 tablespoons olive oil
• 6 ½ lemon
• 7 4 tablespoons cream (optional)
• 8 50 g butter
• 9 salt
• 10 pepper
• 11 4 buckwheat pancakes
• Total weight: 780 grams

Times:

Preparation	Cooking	Start to finish
22 min.	23 min.	45 min.

Step by step recipe

1	Prepare the mushroom mixture Prepare and cut into small pieces 250 g mushrooms. Reserve.
2	Chop 1 shallot. Set aside.
3	Pour 2 tablespoons olive oil into a frying pan on medium heat. When really hot, add 2 slices ham, cut into pieces. Fry until lightly browned. Set aside.
4	Using the same frying pan, pour in 4 tablespoons olive oil and add the chopped shalot. Salt and pepper then cook for 1 or 2 minutes, without colouring.
5	Add the mushrooms, mix well and cook until they have given off all their liquid and have started to brown.
6	Add the juice of ½ lemon and mix well.
7	Add the fried ham and mix again.
8	Add 4 tablespoons cream, if you wish, to bind the ingredients, but this is not essential.
9	If you have added cream, leave to reduce by 3/4.
10	Make the pancakes Use a large flat "crêpe" pan (or an Indian tava or griddle) and when hot, melt a knob of butter. Place a pancake on the pan and spread a little of the mushroom filling in the centre.
11	Fold in 4 "flaps" over the filling to seal the pancake...
12	...and turn it over to cook on the other side for 1 minute.
13	Serve immediately. Prepare all the pancakes like this.

Remarks

You can use slices of bacon, smoked if you prefer, instead of the ham.

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