Cheesy Mushroom Filled Pancakes
Comments: *Cure Labelle cheese : semi-soft, washed rind cheese with a floral and smoky aroma, and a light nutty flavour.
Serve along with a glass of cider and a small Boston or lamb's lettuce salad.
Servings: 8 pancakes
IngredientsPreparation
  • 1 3/4 cups + 1 3/4 teaspoons [250 g] all-purpose flour
  • 3 eggs
  • 2 cups [500 mL] milk
  • 1 pinch salt
  • 2 tablespoons [30 g] butter, melted
  • 7 ounces [200 g] Cure Labelle cheese*
Mushroom Filling
  • 8 ounces [227 g] fresh coffee or white mushrooms
  • 2 tablespoons [30 g] unsalted butter
  • 5 tablespoons [75 mL] whipping [35%] cream
  • 1/2 cube chicken broth concentrate, crumbled
  • 18 slices smoked duck breast or ham, into fine strips
  • 1 tablespoon [15 mL] pesto
  • 1/2 teaspoon [2.5 mL] chopped garlic flower or clove
  • A little salt
  • Pepper, to taste
  • Beat together flour, eggs, milk, salt and melted butter until well blended.
  • Strain into a clean bowl to remove any lump.
  • Leave dough to rest for 1 hour.
  • Fry 8 thin pancakes into a non-stick frypan.
  • Reserve.
  • Clean, remove ends of stems then finely mince stuffing mushrooms.
  • Melt unsalted butter into a frypan.
  • Brown minced mushrooms for 5 minutes.
  • Stir in cream and crumbled chicken broth concentrate.
  • Cook for 5 minutes, stirring from time to time to get a light and well blended mixture.
  • Mix in fine smoked duck breast or ham strips, pesto and chopped garlic flower or clove.
  • Salt, pepper then remove from heat.
  • If desired, preheat oven to 300F [150C].
  • Spoon 3 to 4 tablespoons [45 to 60 mL] mushroom mixture in the middle of each pancake.
  • Top each with approximately 3/4 ounce [25 g] of the Cure Labelle cheese.
  • Fold each pancake into a half-moon, or roll pancakes.
  • Transfer pancakes into a clean non-stick frypan or an oven safe dish.
  • Reheat stuffed pancakes over low heat watching carefully not to burn the pancakes, or into preheated oven for approximately 10 minutes, until hot, before serving.