Pancakes Crepes Stuffed With Cheese Stuffed Mushrooms Recipe
Ingredients
| Pancake batter-1 quantity | ||
| Vegetable oil for frying pancakes | ||
| Butter | 4 Ounce | |
| Onion-1 medium-chopped | ||
| Field mushrooms (about 1 lb / 450 g in total)-8 Nos- large, cupped, stems removed and chopped | ||
| Walnuts and flaked almonds-2 oz (50 g)-mixed | ||
| Raisins | 2 Ounce, soaked | |
| Cream cheese | 2 Ounce | |
| Blue cheese | 2 Ounce | |
| Egg | 1 , beaten | |
| Sea salt and freshly ground black pepper | ||
| Hard cheese | 2 Ounce, grated | |
Directions
GETTING READY
1. In a large saucepan, heat the butter
2. Use the readymade pancake batter to fry 8 equal-sized pancakes (crepes)
3. Set aside to cool and drain on kitchen paper
4. Preheat oven to 400°F/200°C (Gas Mark 6)
5. Grease and set aside a shallow baking dish
MAKING
6. In another saucepan, heat half the butter
7. Add the onion and the mushroom stems
8. Cook till soft but not browned
9. Add the nuts
10. Tip in the raisins after draining the soaking brandy from them. Cook for 2 minutes
11. Remove from heat and set aside
12. In a another bow, mix together the cream cheese and the blue cheese to form a paste
13. Add in the onion and the nut/raisin mixture
14. Cool this mixture slightly and then blend in the beaten egg and the reserved brandy
15. Season to taste
16. Wash and dry the mushroom caps
17. Fill each cap with the cheese mixture and smooth down the caps with the knife
18. In another saucepan, melt the butter
19. Dip each mushroom cap into the meted butter
FINALIZING
20. Prepare the crepes by placing a mushroom cap with the filling upward in the center of it
21. Fold around the mushroom to form a parcel.
22. Repeat with the rest of the mushrooms and pancakes
23. Brush with melted butter and sprinkle the cheese on top
24. Bake at 400°F/200°C (Gas Mark 6) for 15 minutes, splashing with melted butter two or three times during cooking.
SERVING
25. Serve straight from the oven, sizzling hot.
1. In a large saucepan, heat the butter
2. Use the readymade pancake batter to fry 8 equal-sized pancakes (crepes)
3. Set aside to cool and drain on kitchen paper
4. Preheat oven to 400°F/200°C (Gas Mark 6)
5. Grease and set aside a shallow baking dish
MAKING
6. In another saucepan, heat half the butter
7. Add the onion and the mushroom stems
8. Cook till soft but not browned
9. Add the nuts
10. Tip in the raisins after draining the soaking brandy from them. Cook for 2 minutes
11. Remove from heat and set aside
12. In a another bow, mix together the cream cheese and the blue cheese to form a paste
13. Add in the onion and the nut/raisin mixture
14. Cool this mixture slightly and then blend in the beaten egg and the reserved brandy
15. Season to taste
16. Wash and dry the mushroom caps
17. Fill each cap with the cheese mixture and smooth down the caps with the knife
18. In another saucepan, melt the butter
19. Dip each mushroom cap into the meted butter
FINALIZING
20. Prepare the crepes by placing a mushroom cap with the filling upward in the center of it
21. Fold around the mushroom to form a parcel.
22. Repeat with the rest of the mushrooms and pancakes
23. Brush with melted butter and sprinkle the cheese on top
24. Bake at 400°F/200°C (Gas Mark 6) for 15 minutes, splashing with melted butter two or three times during cooking.
SERVING
25. Serve straight from the oven, sizzling hot.
Chef
