Pancakes with mushroom sauce
- 500 g chestnut mushrooms
- half a small white cabbage
- 3 carrots
- half a litre of pancake batter (300 ml milk, 200 ml sparkling water, 200 g flour, 2 eggs)
- 200-250 g plain cream cheese
- olive oil, salt and pepper
Make the pancakes and set to one side. Grate the carrots and cabbage using a coarse grater, season with salt and pepper, then sauté in a little oil. Allow to cool, then use the mixture to fill the pancakes. Roll and cut into 4–5 cm slices.
Quarter the mushrooms, season with salt and pepper, then fry in oil. Add the cream cheese and chopped chives and heat through briefly.
Arrange the pancake slices on a deep plate and spoon the mushroom sauce around them. Best served warm and consumed immediately.
TIP: The pancakes can be prepared a day in advance, although the mushroom sauce should ideally be freshly made.