Pancakes with greens and stuffing of wild mushrooms and camembert
4 servings
30 minutes
Pancakes with herbs and a filling of wild mushrooms and camembert are an exquisite dish of European cuisine that combines the tenderness of the dough with the rich flavors of cheese and mushrooms. Camembert, known for its creaminess and refined aroma, perfectly complements the intense taste of baked wild mushrooms. Fragrant herbs—tarragon and chives—add freshness and a hint of spiciness to the pancakes. This dish is ideal for a cozy family dinner or an elegant festive table. Baked pancakes acquire a light crispness on the outside while remaining soft and stretchy inside due to the melted cheese. Serving with mustard greens and spinach dressed with onion marmalade adds contrast in flavor, combining delicate sweetness with a slight sharpness. This is not just a treat but a true culinary symphony that reveals the full palette of flavors in every bite.
1
In a large bowl, mix milk, eggs, 1/3 cup flour, softened butter, sugar, and 1 teaspoon of salt. Whisk well — the batter should be the consistency of thick cream. If the batter is runny, add a little more flour. Then add finely chopped tarragon and chives and let it sit for 15 minutes.
- Milk: 0.8 glass
- Wheat flour: 0.5 glass
- Chicken egg (large): 3 pieces
- Butter: 2 teaspoons
- Sugar: 0.3 teaspoon
- Coarse salt: to taste
- Chopped tarragon leaves: 1 teaspoon
- Chives: 1 teaspoon
2
Preheat the pancake pan well, grease it with vegetable oil, and bake thin pancakes by pouring about 1/4 cup of batter and spreading it over the surface. Fry for one minute on each side.
- Vegetable oil: to taste
3
Preheat the oven to 220 degrees.
4
Thinly slice the mushrooms and place them in a large bowl. Drizzle with olive oil, season with salt and pepper, and mix well. Spread in an even layer on a baking sheet and bake in the oven for 10 minutes. Remove from the oven and let cool slightly.
- Fresh mushrooms: 3 glasss
- Extra virgin olive oil: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Spread 1 tablespoon of cheese on each pancake and add 2 tablespoons of mushrooms. Fold them like an envelope or roll them up and place on a baking sheet. Send the pancakes to the oven for 5 minutes until heated through.
- Camembert cheese: 500 g
- Fresh mushrooms: 3 glasss
6
Meanwhile, in a large bowl, mix chopped mustard greens and spinach. Add onion marmalade, season with salt and pepper, and mix well.
- Mustard greens: 300 g
- Fresh spinach leaves: 1 glass
- Onion marinade: 0.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
7
Place the salad on plates and top with pancakes.