Wholemeal pancakes with mushrooms

When we lived in London, there was a great little crepe stall run by a crazy French guy that used to set up under our living room window. The tasty fragrances that wafted up often convinced us down for a cheap and tasty light meal. Our favourite was a galette with mushrooms and emental cheese. A French galette is like a crepe but made with buckwheat which is gluten free and gives a much more savoury flavour. Tonight I had a hankering for one of these crepes, but without any buckwheat in the house I used wholemeal self raising flour. The recipe below makes two crepes, which is a light meal for two or a large meal for one. These wholemeal crepes are healthier than a standard pancake as it is wholemeal rather than white flour and I do not use any butter. Obviously you can top these with anything you want, savoury or sweet.

Ingredients

Two wholemeal crepes:

  • 1/2 cup wholemeal self raising flour
  • 150 ml trim milk
  • 1 egg
  • Pinch of salt and pepper
  • Rice bran oil spray for greasing

Filling:

  • 250g button mushrooms sliced
  • 2 cloves of garlic finely sliced
  • 1 tsp thyme
  • 1 tsp balsamic vinegar
  • Swiss cheese to taste (such as emmantal or Gruyère)
  • Olive oil

Method

  1. Make the crepe batter by lightly whisking the egg, adding the milk then slowly adding the flour while whisking together. The batter should be relatively smooth.
  2. Cut up the garlic then add to a pan with the olive oil and thyme on a medium heat until the garlic starts to brown. Add the mushrooms and stir through. Once the mushrooms start to brown, pour over the balsamic vinegar and allow to caramalise. Once cooked, turn off the heat and set aside.
  3. Spray another pan with the rice bran oil and put on a medium heat. Once the pan is hot, pour in half the batter, lifting the pan to spread the batter around thinly. Cook for a couple of minutes, letting the bubbles come through the batter. Once you see the edges start to lift, flip the pancake over and cook the other side. At this point place the cheese on top of the pancake so it can start to melt.
  4. Flip onto a plate and top with the mushrooms.
Advertisements
This entry was posted in Breakfast, Dinner and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s