Garlic mushroom and brie pancakes

Garlic mushroom and brie pancakes
  • For the pancakes:
  • 125g plain flour
  • 2 medium eggs
  • 375ml milk
  • 1tbsp sunflower oil
  • For the filling:
  • 25g butter
  • 500g mixed mushrooms, halved or sliced
  • 4 spring onions, finely sliced
  • 3 garlic cloves, thinly sliced
  • 2tsp thyme leaves
  • 4tbsp white wine (or water)
  • 150g brie, cut into small chunks
  • Salad leaves, to serve
  1. For the pancakes, sift the flour into a large mixing bowl. Make a well in the middle and the add eggs with half the milk. Whisk until the mixture is lump-free. Add the remaining milk and oil, and whisk again until smooth. Pour the batter into a jug. Leave to stand for 10 mins.
  2. Heat a medium (20cm) frying pan over a medium heat and brush with oil. Pour in approx. 5tbsp of pancake batter and swirl to spread evenly. Cook for approx. 1 min until you have a deep golden colour, flip, and cook for a further 30 secs. Repeat with remaining mixture to make eight pancakes in total.
  3. For the filling, melt the butter in a large frying pan or wok, add the mushrooms, and cook over a medium-high heat for 5-6 mins until golden.
  4. Add the onions, garlic and thyme – and cook for a further 3 mins. Pour in the wine or water, and simmer for 1 mine before removing from the heat and stirring through the brie.
  5. Spoon the mixture into the pancakes and serve with salad leaves.


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