Author: British Lion eggs (www.egginfo.com/recipes)
For the pancakes:
125g plain flour
2 medium eggs
1tbsp sunflower oil
For the filling:
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
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.
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.
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.
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.
Spoon the mixture into the pancakes and serve with salad leaves.